Muhammara (Red Pepper and Walnut Spread)

Name: Muhammara (Red Pepper and Walnut Spread)
Total time: 5 min
Yield: About 1 1/2 cups
Cuisine: middle eastern
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

Recipe from Ana Sortun

Adapted by The New York Times

Muhammara (Red Pepper and Walnut Spread) — Erik Jacobs for The New York Times

Total Time: 5 minutes, plus thawing if using frozen peppers
Rating: 5(1,278)
Comments: Read comments

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. —The New York Times

Featured in: Freezing Food: Tips From Chefs

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Ingredients

Yield:About 1½ cups

1large fresh red bell pepper, roasted (see note), or 1 chopped frozen red bell pepper, thawed
½cup chopped scallions (3 to 4 scallions)
1teaspoon freshly squeezed lemon juice
1teaspoon ground cumin
1teaspoon kosher salt, more to taste
3teaspoons pomegranate molasses
1teaspoon red pepper flakes (preferably Marash or Aleppo), more to taste
5tablespoons olive oil
¾cup walnuts, lightly toasted
4 to 6tablespoons fresh bread crumbs

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.

Tip

If using a fresh red pepper, char on all sides directly on the burner of a gas stove, or roast at 400 degrees until blistered all over. Transfer to a bowl until cool enough to handle, then peel off the skin and remove seeds and stem. Roughly chop pepper. Continue with the recipe as directed.

Ratings

5 out of 5

1,278 user ratings

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Comments

Carolyn L7 years ago

I had last minute guests and no time to shop, so used what I had on hand - a jar of roasted halved red peppers, which worked great. Also didn't have pomegranate molasses on hand so tossed in some red wine vinegar and and a little honey. Added Hungarian paprika,smoked paprika, and some sriracha. It was quite tasty and everyone like it a lot.

Thomas Sherman7 years ago

Very good recipe. I used Aleppo pepper, which is my new favorite pepper; wonderful taste. At first taste, it seemed too salty, but it is really the complex flavors of the pomegranate molasses. Great stuff. Served it with freshly baked pita bread, hummus and baba ghanoush for a hearty lunch.

Carol6 years ago

I make this all the time, it is my go-to appetizer! I always have a bottle of roasted red peppers and the pomagranite syrup in the fridge and a big bag of Costco walnuts in the freezer. I always omit breadcrumbs and just add more walnuts in vitamix for a gluten free version.

Marc4 weeks ago

I prefer it without breadcrumbs. They are filler and don't add any flavor, plus I'm dipping pita bread.

Anjali1 month ago

No notes! Amazing as written. Writing this as I stand at the counter devouring it.

Isabel2 months ago

Do you think date syrup could be used in place of pomegranate molasses?

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