Image courtesy: masterclass.com/articles/what-is-muhammara
My doable New Year’s resolution is to enjoy marvellous Muhammara more frequently. This Middle East creamy dip is a long time fav of your scribe. It is so delicious, healthy and versatile. Generally it is a combo of red peppers, walnuts, pomegranate, pepper, EVOO, tomato paste, and bread crumbs etc.
There a lots of different recipes for it on the web so experiment to find the one you prefer. A dependable one is by Chef Yotam Ottolenghi on MasterClass linked here. We will give you our best ingredients simple recipe list we adore below. Some are sweeter with more pomegranate molasses and some are spicier by adding raw garlic, Za’atar & Sumac and some smokier. The texture can range from very smooth to thicker to almost crunchy. It can be eaten straight up as a a dip or on bread, pita, toast, or on chips. It can be used magically to enhance many food courses including fish, soups, pasta, – whatever. Delara a Vancouver restaurant makes a very dark coloured one (see photo) using more sweet pomegranate molasses and more spices. They served it on smoked olives marinated in spices, chilli, citrus, pomegranate molasses and walnuts and also their special chicken breast dish of Fesenjoon. Ours (see photo) is more of an orange/red colour from the bell peppers and is a much milder version that we prefer. Every combination is interesting so experiment with the ingredients and find the one you like best. Enjoy.
My Muhammara Ingredient List:
Red Peppers – have to be roasted.
Walnuts – best if they are toasted first.
Pomegranate Molasses – vary the amount to see how sweet you prefer it.
Aleppo Chile Flake from Turkey. Aleppo Pepper is mild. You might substitute cayenne pepper but mix with lots of sweet paprika. How spicy?
Bread Crumbs or Japanese Panko
Extra Virgin Olive Oil
Tomato Paste
Garlic – sometimes add but prefer using cooked garlic and not raw for this recipe
Salt
This is a fun cooking project with an outstanding return. Try it.
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