Comments on: S’mora Muhammara

By: BS Ides

BS Ides — Fri, 10 Oct 2008 20:54:52 +0000

Claudia Roden has another recipe, also labeled Muhammara in “The New Book of Middle Eastern Food”:
1.25 c walnuts
1.5 – 2 tbsp tomato paste
1 slice whole wheat bread, lightly toasted
0.5 c extra virgin olive oil
2 tbsp pomegranate molasses
1 tsp coarsely ground red pepper flakes or ground chili pepper
1 tsp ground cumin
2 tsp sugar (I use brown)salt
… Seems to come out a different color every time, though usually darker seeming than the one you have pictured here. Have found more substantial crackers work best (prefer Kashi TLC) & is usually the center of gravity at any occasion where it is served.

By: JB

JB — Fri, 03 Oct 2008 21:09:54 +0000

Must admit that this sounds really good, I usually make the Turkish version called Cevisli Biber, from a recipe from Claudia Roden, whose books contain many examples of middle eastern goodness.
4 red peppers, roasted peeled and seeded
1 c walnuts
4 cloves garlic
salt
juice of 1/2 to 1 lemon
1 Tblsp olive oil
pinch of chile flakes
Blend peppers to a paste and then add everything else and blend briefly.

By: Aubrey

Aubrey — Fri, 03 Oct 2008 08:32:31 +0000

I tried making this once and failed miserably. I think the proportions were all wrong. But I have a full jar of pomegranate syrup in my fridge and I can finally put it to use. Also though, pomegranates are officially in season, so you can make your own syrup if so inclined.
Also- Selda is the shit.