Muhammara - Roasted Pepper and Walnut Spread

Name: Muhammara - Roasted Pepper and Walnut Spread
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Arabic
Ingredients: 150 g roasted pepper paste; 50 g walnuts (soaked in water for at least 1 hour); 25 g dried bread (or breadcrumbs); 2 cloves garlic (crushed); 1-2 tablespoons pomegranate molasses (concentrate); 4 pinches cinnamon; 1/8 teaspoon ground cumin; 1/8 teaspoon pul biber (optional); 4 tablespoons walnut oil; 7 tablespoons olive oil; salt, black pepper

August 27, 2014

Fasting Recipes Vegetables Arabic Sauces and Salsa

Recipe: Muhammara - Roasted Pepper and Walnut Spread

If you haven't prepared roasted pepper paste for winter yet, now you have another reason to: this quickly made spread in a food processor is delicious, great on flatbread, potatoes, sandwiches, or mixed into yogurt. The secret to its taste: cinnamon.

Ingredients

150 g roasted pepper paste
50 g walnuts (soaked in water for at least 1 hour)
25 g dried bread (or breadcrumbs)
2 cloves garlic (crushed)
1-2 tablespoons pomegranate molasses (concentrate)
4 pinches cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon pul biber (optional)
4 tablespoons walnut oil
7 tablespoons olive oil
salt, black pepper

How to prepare muhammara - roasted pepper and walnut spread

Put the drained walnuts and bread in a food processor and blend until finely ground.
Add the rest of the ingredients (except the oil) and blend until everything is well combined.
Slowly add the oil while blending until you achieve a spreadable consistency. Adjust salt to taste.
Store in the refrigerator covered with a film of oil so it doesn't dry out on top. It's even better the next day.

Muhammara - Roasted Pepper and Walnut Spread

Ingredients

How to prepare muhammara - roasted pepper and walnut spread

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