Mohambra Capsicum Spread Recipes

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MOHAMBRA



Mohambra image

This is wonderful Lebanese sweet pepper spread presented globally. Served at room temperature with pita wedges.

Provided by Sageca

Categories     Spreads

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

cooking spray
4 red bell peppers
1 cup onion, chopped
1/2 cup walnuts, chopped
1 tablespoon ground cumin
1/8 teaspoon ground red pepper
3 garlic cloves, minced
1/2 teaspoon salt
1 teaspoon honey
9 pita bread, cut into 8 wedges

Steps:

  • Cut bell peppers in half lengthwise, discarding seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 3 inches from heat 12 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Place bell peppers in a food processor; process until smooth.
  • Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion and next 4 ingredients (onion through garlic); sauté 8 minutes. Stir in bell pepper puree, salt, and honey; cook 5 minutes. Cool. Place onion mixture in a food processor, and process until smooth. Serve with pitas.

MOHAMBRA - CAPSICUM SPREAD



Mohambra - Capsicum Spread image

Make and share this Mohambra - Capsicum Spread recipe from Food.com.

Provided by Coasty

Categories     Peppers

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 kg red capsicum, red
1 cup onion, chopped
1/2 cup walnuts, chopped
1 tablespoon cumin, ground
1/8 teaspoon red pepper, ground
3 garlic cloves, minced
1/2 teaspoon salt
1 teaspoon honey
9 pita bread, cut into 8 wedges

Steps:

  • Cut capsicums in half lengthwise, discarding seeds and membranes. Place skin sides up, on a foil-lined baking sheet; flatten with hand.
  • Grill for 12 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Place capsicums in a food processor; process until smooth.
  • Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, walnuts, cumin, red pepper and garlic, sauté 8 minutes. Stir in bell pepper puree, salt, and honey; cook 5 minutes. Cool. Place mixture in a food processor, and process until smooth. Serve with pitas.

MUHAMMARA (ROASTED PEPPER & WALNUT SPREAD)



Muhammara (Roasted Pepper & Walnut Spread) image

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

4 tablespoons olive oil, divided
1 ¼ cups raw walnut halves
⅓ cup fresh breadcrumbs
1 cup fire-roasted red bell peppers - peeled, seeded, coarsely chopped
2 garlic cloves, crushed
2 tablespoons lemon juice
2 teaspoons pomegranate molasses
1 teaspoon salt, plus more if needed
1 teaspoon paprika
1 teaspoon Aleppo pepper flakes or other red pepper flakes, plus a pinch or so for garnish
½ teaspoon cumin
½ teaspoon cayenne pepper
1 tablespoon chopped Italian parsley for garnish

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 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

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

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