One of us had our first taste of muhammara — the nutty pink paste of walnuts and charred bell peppers — on a dashing date with a gorgeous lady friend. The other one of us tried muhammara for the first time just two hours later eating take-out remnants from that date, out of a grease-stained Styrofoam container. We don’t know whose experience was better.
Like most dips, muhammara gets better when it sits. And this week, we whipped up enough that it sat and sat and sat. Why so much? Smoked muhammara on pita crisps with pomegranate seeds is one of the seasonal appetizers we’re planning for an October wedding catering gig, so we’re dealing with school cafeteria-sized portions, in hopes of getting our multiplication right for shopping. Our advice: Even if you’re making this for your own dashing date, make enough to pack for lunches with a coupla falafel balls or tahini rice.
(Makes about 3 cups)
3 red bell peppers
1 1/2 cups walnuts
2 Tbs. pomegranate molasses
3 Tbs. olive oil
1 Tbs. smoked paprika
1 tsp. aleppo pepper
whole wheat pita bread
1 Tbs. pomegranate seeds
1. Crank the flames on your stovetop and place each red bell pepper on direct heat to char the skin. As the pepper skin gets black turn with tongs until evenly roasted. Now place peppers in a brown bag and close. As it cools the skin will separate and should be easy to scrub off by rubbing between your fingers.
2. Dump the walnuts in a frying pan on high heat and toast until brown, not black, for about 3 minutes. Remove and let cool.
3. Meanwhile, if desired, roast off some eggplant slices. Start by slicing into thin rounds and salting on a plate. Let sit 10 minutes so extra moisture is drawn out. Then add to your frying pan and on high heat cook for about minutes with a touch of olive oil.
4. Remove pepper skins once cool and chop off pepper tops. Add to a blender or cuisinart with the walnuts. Add pom molassess, olive oil, spices and pulse until thoroughly pink and a consistent puree. Season to taste.
5. Bake or toast pita and cut into chip-sized pieces. Top pita with a dollop of muhammara and garnish with two pomegranate seeds each.
Soundtrack: Selda’s “Selda”
Beverage: Avery’s Maharaja Imperial IPA
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.
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.
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.