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Muhamarra
(Roasted Red Pepper and Walnut Spread)        
A recipe by Marie Simmons

Muhamarra (Roasted Red Pepper and Walnut Spread) – Muhamarra is a Turkish roasted red pepper and ground walnut spread made with pomegranate syrup. This recipe is adapted from friend and Turkish food and travel expert, Kathleen O'Neill. Pomegranate syrup, also called pomegranate molasses or paste, is a thick, syrupy pomegranate juice reduction that has a rich, tart flavor with a slightly sweet edge. Use it in Mediterranean dishes, such as this dip or as a glaze for grilled meats or fish. Pomegranate molasses is found wherever Middle Eastern groceries are sold and usually comes in a tall narrow bottle. The flavors will vary among the different manufacturers some being more highly flavored than others. To accommodate these variables the recipe requires the tasting and adjusting of seasonings. Serve spread on toasted pita or as a dip for raw vegetables. From a collection of recipes by Marie Simmons

 

Ingredients

  • 1 - 1/2 cups broken walnuts
  • 1 slice whole wheat bread (about 1/2 cup crumbled)
  • 1 jar (12 ounces) roasted red peppers, rinsed and drained, coarsely chopped (about 1 1 - 1/2 cups)
  • 4 tablespoons extra virgin olive oil, plus more to taste
  • 2 tablespoons pomegranate syrup (also called pomegranate paste or molasses) plus more to taste
  • 1 tablespoon fresh lemon or lime juice
  • 1 tablespoon hot red pepper paste or 1/4 teaspoon ground red chiles, or to taste (look for Zergut brand vegetable paste)*
  • 1 teaspoon kosher salt, or to taste
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon sugar (optional)
  • Toasted pita or lavash

Steps

 

1. Combine the walnuts and bread in the bowl of a food processor; process until finely chopped.

2. Add the roasted peppers and olive oil; process until smooth. Add the pomegranate molasses, lemon juice, hot red pepper paste, salt, cumin and sugar. Process until blended.

3. Taste and add more olive oil, 1 tablespoon at a time, until mixture is thick, but easy to spread. Taste and add more molasses, salt, and/or sugar, to taste. (If the pomegranate molasses is sweet the dip might need a dash more of lemon or lime juice.)

4. Refrigerate, covered, until ready to serve. Flavors will mellow as the dip. Serve with oven toasted or grilled pita or other flat bread.

Makes about 2 cups or 8 or more servings

Oven Toasted or Grilled Flat Bread

You will need about 1 pita per serving. Separate each pita along the folds making two circles. Lightly brush each with a thin film of olive oil (optional). Stack the pita circles and cut into quarters. Spread on baking sheets, in a single layer; bake in a preheated 350˚F oven turning once, until golden, about 15 minutes. Alternately leave the oiled pita in circles and toast on a hot grill, turning once, until golden, about 1 minute per side depending on the heat of the grill. Break into pieces to serve.

Copyright © 2003 by Marie Simmons. All rights reserved