Best 2 Muhammara Red Pepper And Walnut Spread Recipes

Discover the vibrant and flavorful world of Muhammara, a delectable red pepper and walnut spread with origins deeply rooted in Middle Eastern cuisine. This tantalizing dip, also known as Muhamarra or Mhammara, is a symphony of textures and tastes that will transport your palate to a realm of culinary delight. Crafted from roasted red peppers, walnuts, and a vibrant blend of spices, Muhammara embodies the essence of Middle Eastern culinary artistry.

Within this comprehensive guide, you will embark on a culinary journey, uncovering the secrets behind crafting the perfect Muhammara. Explore an array of recipes, each offering a unique interpretation of this beloved spread. From the classic Syrian Muhammara to its Turkish variation and a refreshing pomegranate-infused rendition, these recipes cater to diverse tastes and preferences. Immerse yourself in the vibrant tapestry of Middle Eastern flavors as you discover the versatility of Muhammara, from its captivating role as a mezze platter centerpiece to its magical ability to transform grilled meats, vegetables, and sandwiches into culinary masterpieces.

Check out the recipes below so you can choose the best recipe for yourself!

MUHAMMARA (RED PEPPER AND WALNUT SPREAD)

Muhammara (Red Pepper and Walnut Spread) image

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

Ingredients

1 large fresh red bell pepper, roasted (see note), or 1 chopped frozen red bell pepper, thawed
1/2 cup chopped scallions (3 to 4 scallions)
1 teaspoon freshly squeezed lemon juice
1 teaspoon ground cumin
1 teaspoon kosher salt, more to taste
3 teaspoons pomegranate molasses
1 teaspoon red pepper flakes (preferably Marash or Aleppo), more to taste
5 tablespoons olive oil
3/4 cup walnuts, lightly toasted
4 to 6 tablespoons fresh bread crumbs

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)

Muhammara (Roasted Red Pepper and Walnut Spread) image

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

Ingredients

3 roasted red peppers, whole (from jar or roasted yourself)
2/3 cup breadcrumbs (homemade)
1 cup walnuts, toasted
4 large garlic cloves
1/2 teaspoon salt (to taste)
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 teaspoons agave nectar
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes (or more)

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

Tips:

When roasting the red peppers, keep a close eye on them to prevent burning. The skin should be blistered and charred, but the flesh should still be tender.
Use a high-quality olive oil for the best flavor. Extra virgin olive oil is the best choice.
If you don't have pomegranate molasses, you can substitute lemon juice or red wine vinegar. However, pomegranate molasses will give the muhammara its characteristic sweet and tangy flavor.
Muhammara is a versatile dip or spread. It can be served with pita bread, crackers, or vegetables. It can also be used as a marinade for chicken or fish.
Muhammara can be made ahead of time and stored in the refrigerator for up to 5 days.

Conclusion:

Muhammara is a delicious and versatile dip or spread that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you serve it with pita bread, crackers, or vegetables, muhammara is sure to be a hit. So next time you're looking for a new and exciting appetizer, give muhammara a try. You won't be disappointed!