Muhammara Red Pepper And Walnut Spread Recipes
MUHAMMARA (ROASTED PEPPER & WALNUT SPREAD)
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
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)
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
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
TURKISH MUHAMMARA (RED PEPPER AND WALNUT SAUCE)
Provided by Recipe courtesy of Joyce Goldstein
Yield Serves 10
Number Of Ingredients 1
Steps:
- Combine bell peppers, walnuts, breadcrumbs, and spices in the container of a food processor or blender. Process to combine. Add tomato paste, pomegranate molasses, lemon, and process until smooth. Add roasted pepper puree and process again. Add sugar and salt. Then gradually add the olive oil. Spoon into a small bowl and garnish with chopped parsley. Chill until ready to serve.
Nutrition Facts : Nutrition facts Per 1/10 of recipe 260 calories 4 grams of protein 18 grams of carbohydrates 3 grams of fiber 160 milligrams of sodium
MUHAMMARA (ROASTED RED PEPPER AND WALNUT SPREAD)
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
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
MUHAMMARA
Provided by Bon Appétit Test Kitchen
Categories Condiment/Spread Appetizer Low Fat Vegetarian Quick & Easy Low Cal Oscars Walnut Poker/Game Night Party Potluck Molasses Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Blend all ingredients except pita chips in processor until coarse puree forms. Season with salt. Transfer to bowl; serve with chips.
- Available in the Asian foods section of some supermarkets and at Asian markets.
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4.8/5 (87)Category AppetizerCuisine Mediterranean, Middle EasternCalories 201 per serving
- Brush the bell peppers with 1 tbsp of olive oil, and place in a lightly oiled oven-safe pan or cast-iron skillet. Roast the peppers in the 425 degrees F heated oven for 30 minutes or so, turning them over once or twice.
- Remove from the oven and place the peppers in a bowl. Cover with plastic wrap for a few minutes. This traps the steam from the roasted peppers, making them easy to peel. When cool enough to handle, simply peel the peppers, remove the seeds and slice the peppers into small strips.
- Now in the bowl of a large food processor, combine the roasted red pepper strips with 3 tbsp extra virgin olive oil, walnuts, tomato paste, bread crumbs, pomegranate molasses, Aleppo pepper, sugar, sumac, salt and cayenne. Blend into a smooth paste.
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- In a small frypan over Medium-Low heat, toast the walnuts until they become golden brown and begin to smell fragrant and nutty, stirring regularly. This will take 4-5 minutes. Be careful not to burn. Transfer to a bowl and let cool a bit. (See Note 2)
- Into the bowl of a food processor, place the bread, and pulse until it has formed crumbs, 5-6 pulses. Check to confirm it is approximately 1/2 cup. If it’s a bit more, you can remove some if you like.
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- Roast red bell peppers. You can either roast them in or on top of your oven. Here's a great guide on how to roast bell peppers.
- Add all ingredients, roasted red bell peppers included, to the food processor. Blend until smooth.
MUHAMMARA - SIMPLY LEBANESE
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5/5 (2)Category AppetizerCuisine SyrianTotal Time 8 mins
- In a large food processor, add the freshly roasted red peppers (or jarred) along with the walnuts, bread crumbs, red pepper paste, garlic cloves, pomegranate molasses, olive oil, salt, Aleppo pepper and cumin. Pulse until all the ingredients have integrated together.
- Depending on how much liquid was in your roasted peppers, if the dip is still very thick, add a teaspoon or so of olive oil. If the mixture is too runny, add a couple tablespoons of breadcrumbs until it comes together. Taste for seasoning and spice (Aleppo pepper)
- Transfer to a serving dish and drizzle a bit of pomegranate molasses on top. Serve at room temperature or cold with pita bread, pita chips/crackers, or raw veggies.
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From leitesculinaria.com
5/5 (1)Total Time 1 hr 15 minsCategory Hors D'oeuvreCalories 89 per serving
- Using tongs and a gas burner or on a broiler tray under a broiler, roast the bell peppers and chile pepper, turning frequently, until blackened and blistered on all sides, 15 to 20 minutes.
- Rub the skins from the peppers. Slit the peppers open along one side and remove and discard the stems, membranes, and seeds. Spread the peppers, smooth side up, on paper towels and let drain for 10 minutes.
- In a food processor, grind the walnuts and crackers with the lemon juice, pomegranate molasses, cumin, salt, and sugar until combined and mostly smooth, about 60 seconds. (It still may seem a little grainy. That’s okay.) Add the bell peppers and process until puréed and creamy, about 30 seconds.
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From thewanderlustkitchen.com
5/5 (2)Total Time 10 minsCategory AppetizersCalories 755 per serving
- Add the drained red peppers, bread crumbs, walnuts, garlic, and pomegranate molasses into the bowl of a small food processor. Pulse a few times, then slowly drizzle in the olive oil while continuing to pulse the machine.*
- Once the mixture is smooth to your liking, taste and add salt as needed. Serve at room temperature with pita bread for dipping.
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- Place peppers on a baking sheet lined with parchment paper and pop in the oven. Bake for 15-20 minutes.
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- Combine the peppers, walnuts, scallions, lemon juice, spices, molasses, olive oil and salt in the bowl of a food processor. Process until smooth and then add the bread crumbs, pulsing until the desired consistency. You can always add more breadcrumbs or olive oil if you want it thicker or looser.
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From foodandwine.com
Servings 4-6Total Time 45 minsCategory Dips
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper; set aside. Trim and discard tops and bottoms from bell peppers. Cut each trimmed bell pepper lengthwise into 4 equal pieces; remove and discard ribs and seeds. Toss together bell pepper pieces and 1 tablespoon oil in a medium bowl. Arrange pepper pieces, skin side up, in a single layer on prepared baking sheet. Roast in preheated oven until tender, 15 to 20 minutes. Transfer roasted bell peppers to a medium bowl, and cover with plastic wrap. Let stand at room temperature to steam until completely tender and cool enough to handle, about 10 minutes. Remove and discard skins from bell peppers; set bell peppers aside. Reserve any juices in bowl.
- Process breadsticks in a food processor until finely ground. Pass finely ground breadsticks through a fine wire-mesh strainer into a medium bowl. Set aside 1/2 cup fine breadcrumbs in a small bowl; reserve any remaining breadcrumbs and large unsifted crumbs for another use. Process 1 cup walnuts in food processor until finely ground, about 30 seconds. Place ground walnuts in a separate small bowl; set aside. Pulse onion and garlic in food processor until well combined and finely minced, stopping to scrape down sides as needed, 3 to 5 pulses. Add roasted bell peppers and reserved juices to food processor; process until smooth, stopping to scrape down sides as needed, about 1 minute. Add ground walnuts, reserved 1/2 cup breadcrumbs, spicy pepper paste, tomato paste, pomegranate molasses, cumin, paprika, and Aleppo pepper; process until smooth, about 1 minute. Add tahini, salt, and remaining 1/2 cup oil; process until smooth and thick, stopping to scrape down sides as needed, about 30 sec
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- Slice the red peppers in half lengthwise and core out the insides. Remove the stem. Set the peppers on lightly oiled baking sheets and bake them in the center of the oven for 20 to 30 minutes, or until the skins char and bubble up.
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5/5 (2)Category Small PlatesCuisine Middle EasternCalories 139 per serving
- Set the oven to 200º C / 390º F. Wash the peppers, cut into halves, remove seeds and membranes and then cut into halves again. Put the peppers skin down on a baking tray and into the oven for 40 mins. 30 mins in, turn them over (skin-side up) for another 10 mins.
- While the peppers are roasting, take a dry pan or skillet and gently roast walnuts stirring often so that they don't burn. They will be slightly darker when done and will release their beautiful aroma.
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