Queen of Schmootz – Muhammara

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Finding myself the lucky recipient of many large red bell peppers, I needed some quick ways to use them. After grilling them and removing the stems, skin and seeds. I placed them into a glass container and covered them with olive oil. The oil seals off the air and acts as a preservative so the peppers will keep them in the refrigerator for a few weeks.

I was first introduced to Muhammara in San Francisco and instantly fell in love. For those people who enjoy roasted red bell peppers, this is a unique type of Middle Eastern spread that features walnuts and pomegranate molasses. Serve with crostini or your favorite crackers.

2 ½ lbs roasted red bell peppers, seeded (jarred peppers work well too)
1 to 2 small hot chilies or 2 Tbsp. Turkish Red Pepper Paste (optional)
1 ½ cups walnuts, lightly toasted
½ cup wheat crackers, like Akmak or Wasa, crumbled (optional)
1 Tbsp. fresh lemon juice
2 Tbsp. pomegranate molasses
½ tsp ground cumin
¾ tsp salt
½ tsp sugar
2 Tbsp. olive oil
2 Tbsp. freshly chopped cilantro

In the bowl of a food processor, place the bell peppers, chilies (if using), walnuts, and wheat crackers. Place the lid on and pulse until it is a chunky puree. Remove lid and add the remaining ingredients, except for cilantro. Place lid back on and and pulse again until the puree comes together. It should have a little bit of texture and not be completely smooth. Add the freshly chopped cilantro. Let sit for a few hours before serving so the flavors meld together.

PS – Muhammara is good for your Valentine’s heart!  There are healthy fats from the olive oil and the walnuts along with oodles of antioxidants from the peppers and pomegranate molasses.
 

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