TURKISH RED PEPPER AND WALNUT DIP (MUHAMMARA)
Muhammara is a savory Turkish red pepper and walnut dip flavored with pomegranate molasses and warm spices. Perfect for grilled meats or simple pita bread.
Provided by Samantha Ferraro
Categories Appetizer
Time 35m
Number Of Ingredients 15
Steps:
- If you haven't already, roast the red pepper and garlic cloves in a 400 degree F oven for about 30 minutes, or until the peppers are soft. Cool for a few minutes and remove the outer skin from the peppers.
- In a blender or food processor, add the rest of the dip ingredients (except for garnish) and pulse a few times until it becomes thick and creamy, or to desired consistency. Taste for seasoning.
- Once done, pour muhammara to a bowl and garnish with pomegranate seeds, lemon zest, chopped parsley and an extra drizzle of olive oil.
Nutrition Facts : Calories 348 kcal, Carbohydrate 28 g, Protein 6 g, Fat 25 g, SaturatedFat 3 g, Sodium 462 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
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
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.
TURKISH MUHAMMARA (RED PEPPER AND WALNUT SAUCE)
Provided by Recipe courtesy of Joyce Goldstein
Yield Serves 10
Number Of Ingredients 1
Steps:
- Combine bell peppers, walnuts, breadcrumbs, and spices in the container of a food processor or blender. Process to combine. Add tomato paste, pomegranate molasses, lemon, and process until smooth. Add roasted pepper puree and process again. Add sugar and salt. Then gradually add the olive oil. Spoon into a small bowl and garnish with chopped parsley. Chill until ready to serve.
Nutrition Facts : Nutrition facts Per 1/10 of recipe 260 calories 4 grams of protein 18 grams of carbohydrates 3 grams of fiber 160 milligrams of sodium
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
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 (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
TURKISH MUHAMMARA
I found this in today's Toronto Star and I'm posting it for ZWT6. The person who submitted the recipe to the Star says this "is like the nation food" in the region of Kilis. The big difference between this version and the Lebanese version of muhammara is the addition of feta and a complex taste that comes from multiple ingredients. The Toronto Star states that a couple of the harder to find ingredients may be considered optional i.e. the hot paprika mix/pepper cream. Cooking time is refrigeration time. Made for ZWT6
Provided by Dreamer in Ontario
Categories Cheese
Time 2h
Yield 2 cups
Number Of Ingredients 26
Steps:
- In mortar using pestle, pound walnuts into very small pieces. (Don't do this in food processor or it will turn to paste.).
- Transfer to large mixing bowl and add feta, bread crumbs, oil, garlic, lemon juice, pomegranate molasses, pomegranate juice, tomato paste, hot paprika mix, sweet peppers, oil-packed crushed red peppers, hot sauce, cumin, paprika, chili flakes, oregano, black pepper, cayenne, onion powder, garlic powder and sugar.
- Mix very well by hand, squeezing and mixing.
- In small bowl, combine yellow and green onions.
- Sprinkle with salt.
- Let stand several minutes.
- Squeeze mixture by hand, discarding liquid.
- Add onions to walnut mixture and mix well by hand.
- Cover and refrigerate at least 1 hour before serving to let flavours develop. Serve with pita, bread or crackers. (Keeps several days. If needed, drizzle with olive oil before serving to loosen mixture.).
Nutrition Facts : Calories 892.5, Fat 77.5, SaturatedFat 17.8, Cholesterol 67, Sodium 1060.1, Carbohydrate 34.9, Fiber 8.3, Sugar 10.1, Protein 25.4
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