MUHAMMARA (RED PEPPER AND WALNUT SPREAD)
Freeze vegetables at the height of the season, when they are at their Technicolor best, and you'll be rich with cooking options for months to come. For example, this muhammara, the Middle Eastern red pepper and walnut spread, can be made with either fresh red bell peppers or ones that you have chopped and frozen. The version made with frozen peppers is a little looser and lighter in color than the version starting with fresh peppers, but otherwise you sacrifice nothing having started with frozen produce - the two final spreads are similar in taste.
Provided by The New York Times
Categories dips and spreads, appetizer
Time 5m
Yield About 1 1/2 cups
Number Of Ingredients 10
Steps:
- Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.
- Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
- Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 142 milligrams, Sugar 4 grams
MUHAMMARA (ROASTED RED PEPPER AND WALNUT SPREAD)
Looking for a change from serving hummus as your appetizer? Muhammara is traditionally a hot pepper dip, orignating in Syria. This rich and delicious milder version uses roasted red peppers and goes wonderfully with pita bread, pita chips, raw veggies or spread on crusty toasted bread. It's nice to make this a day ahead to let the flavors blend and intensify overnight. Feel free to increase the amount of crushed red pepper to kick up the heat a bit!
Provided by Kozmic Blues
Categories Spreads
Time 10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a blender or food processor, combine the peppers and all the remaining ingredients.
- Taste, and add more spice or salt as necessary.
Nutrition Facts : Calories 132.4, Fat 10.8, SaturatedFat 1.2, Sodium 169.9, Carbohydrate 7.5, Fiber 1.2, Sugar 0.8, Protein 2.9
FRIED HALLOUMI "CURDS" WITH MUHAMMARA AND PICKLED CRUDITé
This dish came to me, like all my mediocre ideas, right in those first few groggy minutes of my morning awakening. I love muhammara and any vibrant, roasted red pepper-based dip and lord knows I love me some fried cheese. These are, like, two of my favorite things and the squeaky texture of halloumi reminds me of the grand champion of fried cheese cuisine - the Wisconsin fried cheese curd.
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 1h15m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the halloumi curds: Set up a deep fryer with vegetable oil and heat to 375 degrees F. Combine the flour, cornstarch and baking powder in a large bowl, then whisk in the beer. Let the batter sit in the fridge for 15 minutes to set.
- Dip the halloumi cubes into the batter and drain off any excess. Fry until golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate, then transfer to a sheet tray lined with a wire rack so they don't get soggy.
- For the pickled crudité: Bring the vinegar and water to a boil in a pot, then reduce to a simmer. Once at a simmer, take off the heat and add in the mustard seeds, salt, sugar, crushed red pepper and garlic. Whisk until the salt and sugar dissolve. Taste and adjust seasoning if necessary. Combine in a glass bowl with the veggies. Let cool and allow to sit for at least 30 minutes.
- For the muhammara: Place everything MINUS the crackers in the bowl of a food processor. Pulse until smooth. Add in the crackers and pulse 5 times. Taste, adjust seasoning and, if too thick (looking for a texture similar to hummus) add a little more olive oil. Pulse a couple more times.
- To serve: Place the muhammara into a bowl and using a spoon, make a divot in the center. Pour a little olive oil in the divot and sprinkle some Aleppo pepper as well as some crushed walnuts. Top with the halloumi curds and pickled crudité.
ROASTED RED PEPPER AND WALNUT DIP (MUHUMMARA)
Provided by Aarti Sequeira
Categories condiment
Time 27m
Yield about 2 cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Roast the red peppers. Place each bell pepper over the open flame of a gas burner or grill, cooking until the skin blackens and blisters. Rotate the peppers and blacken all the way around, about 15 minutes. Alternatively, you can roast the peppers in the oven by placing the bell peppers on a baking sheet and placing under the broiler, turning frequently, until the peppers are blackened and blistered all over. Put the blackened peppers in a bowl, cover with plastic wrap, and set aside to steam.
- Toast the walnuts. Spread the walnuts on a parchment-lined baking sheet. Pop into the oven until light golden brown and aromatic, 10 to 15 minutes. Remove from the oven and set aside to cool.
- Peel the red peppers using a paring knife. Discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, garlic, paprika, cumin, red pepper flakes, lemon juice, pomegranate molasses and olive oil into a food processor with a teaspoon of salt, and run until the dip is smooth. Taste for seasoning and adjust accordingly. Cool and serve.
MUHAMMARA (RED PEPPER & WALNUT DIP)
Serve a Syrian-inspired red pepper and walnut dip as a side dish in a Middle Eastern feast. Top with whole walnuts and coriander and enjoy with flatbreads
Provided by Imad Alarnab
Categories Side dish
Time 55m
Number Of Ingredients 11
Steps:
- Heat the oven to 220C/200C fan/gas 8. Roast the peppers for 25-30 mins, turning halfway, until tender and starting to blister (if they don't blister, grill them for a few minutes). Cool a bit, then peel and discard the skins. Discard the seeds and finely chop the flesh. Toast the walnuts for 5 mins until lightly browned.
- Grind all but four of the walnut halves in a spice grinder until they are quite fine but still have some texture. Mix the ground walnuts with the peppers, then add the molasses, spices, tomato paste, garlic, breadcrumbs and sea salt, mix well and season.
- Serve the muhammara on a small plate, drizzling with some olive oil. Add the whole walnuts to the centre and some coriander around the edge.
Nutrition Facts : Calories 134 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium
MUHAMMARA
This is one of the most delicious middle eastern dips you can make, and certainly one of the easiest! Don't be turned off by the inclusion of pomegranate molasses -- it's very easy to make and I've listed 2 simple "recipes" for it. Or you may choose to substitute the pomegranate molasses with grenadine. This dip is sure to be a hit at your next party! Adapted from Gourmet Magazine.
Provided by DangerBun
Categories Spreads
Time 10m
Yield 1 3/4 cups
Number Of Ingredients 11
Steps:
- To make Pomegranate Molasses:.
- Bring to boil 1 quart Pomegranate Juice (such as Pom Wonderful), 2/3 cup sugar, 2/3 cup lemon juice and simmer on low until reduced to 1-1/3 cups.
- Or even easier: simmer any quantity of pomegranate juice on low heat until it is reduced and thick enough to coat a spoon.
- Recipe Directions:.
- In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually.
- Transfer the muhammara to a bowl and chill in the refrigerator until it thickens.
- Serve at room temperature with the pita triangles.
Nutrition Facts : Calories 1159.1, Fat 109.9, SaturatedFat 14.7, Sodium 2523.5, Carbohydrate 39.5, Fiber 5, Sugar 3.5, Protein 10.3
SYRIAN TANGY RED PEPPER AND NUT DIP - MUHAMMARA
The classic Syrian nut dip muhammara typically contains walnuts, bread crumbs, Aleppo pepper paste and pomegranate syrup, but there are endless variations. The bright-flavored take here is adapted from a recipe by Anissa Helou's Syrian chef-friend Mohammed Antabli. Pistachios, cashews and freshly toasted pine nuts, almonds and walnuts give it a chunky texture, while onions and red bell peppers make it tangy-sweet. Recipe from Food and Wine magazine.
Provided by Sharon123
Categories Peppers
Time 30m
Yield 3 cups
Number Of Ingredients 12
Steps:
- In a small skillet, heat the vegetable oil. Add the pine nuts and almonds.
- and cook over moderately high heat, stirring, until lightly golden, about.
- 2 minutes. Using a slotted spoon, transfer the nuts to a plate.
- Add the walnuts to the skillet and cook, stirring, until toasted, about 3.
- minutes. Transfer the walnuts to a food processor and let cool completely.
- Add the pistachios and cashews and pulse until the nuts are finely.
- chopped. Scrape the finely chopped nuts into a medium bowl.
- Add the bell peppers and onion to the food processor and pulse until.
- finely chopped. Transfer the pepper mixture to a fine-mesh sieve and press.
- to extract as much liquid as possible. Add the mixture to the chopped.
- nuts. Stir in the pine nuts, almonds, bread crumbs and olive oil. Season.
- with salt and cayenne and serve.
- Serve With Warm pita.
Nutrition Facts : Calories 948.4, Fat 89.3, SaturatedFat 11.2, Sodium 212.3, Carbohydrate 31.7, Fiber 7.7, Sugar 9.9, Protein 13.2
MUHAMMARA
Provided by Bon Appétit Test Kitchen
Categories Condiment/Spread Appetizer Low Fat Vegetarian Quick & Easy Low Cal Oscars Walnut Poker/Game Night Party Potluck Molasses Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Blend all ingredients except pita chips in processor until coarse puree forms. Season with salt. Transfer to bowl; serve with chips.
- Available in the Asian foods section of some supermarkets and at Asian markets.
MUHAMMARA (ROASTED PEPPER & WALNUT SPREAD)
This roasted red pepper and walnut spread is quite popular in the Middle East and you'll understand why when you make it and discover you can't stop eating it.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 2h18m
Yield 6
Number Of Ingredients 13
Steps:
- Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
- Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in the breadcrumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
- Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.
- Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled, about 2 hours.
- Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 10.3 g, Fat 24.3 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 440.8 mg, Sugar 1.8 g
ROASTED RED PEPPER AND WALNUT SPREAD
Provided by Gina Marie Miraglia Eriquez
Categories Condiment/Spread Food Processor Appetizer Picnic Quick & Easy Walnut Bell Pepper Healthy Breadcrumbs Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth.
- With motor running, add oil in a slow stream, blending until incorporated.
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MUHAMMARA RECIPE (ROASTED RED PEPPER DIP) - …
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5/5 (1)Total Time 20 minsCategory SaucesCalories 113 per serving
- Place the roasted red pepper, bread, garlic and walnuts in a food processor work bowl and process for about 1 minute, scraping down sides once halfway.
- Add the remaining ingredients and process until completely smooth, another minute or two. Taste and season with additional salt and lemon juice if needed.
MUHAMMARA - RED PEPPER AND WALNUT SPREAD RECIPE - …
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5/5 (2)Total Time 10 minsCategory AppetizersCalories 755 per serving
- Add the drained red peppers, bread crumbs, walnuts, garlic, and pomegranate molasses into the bowl of a small food processor. Pulse a few times, then slowly drizzle in the olive oil while continuing to pulse the machine.*
- Once the mixture is smooth to your liking, taste and add salt as needed. Serve at room temperature with pita bread for dipping.
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