Muhammara (Middle Eastern Pepper & Walnut Spread)
I had never heard of muhammara sauce before I started working at Greens, and I almost can’t believe it was missing from my life for so long. Muhammara is a spread made from roasted red peppers and walnuts, and is lightly sweetened with pomegranate molasses, a thick, syrupy condiment common in Middle Eastern cooking. The best muhammara I have ever had is Reem Assil’s version - hers is much thicker than the recipe Greens uses, and the smoky, bright flavors crescendo with a generous topping of olive oil and more pomegranate molasses. This version is somewhere between hers and the classic Greens recipe (which is much thinner and was used most often as a marinade as opposed to a spread). My favorite time of year to make this is in between summer and fall, when peppers are still full of flavor and pomegranates have newly come into season.
Ingredients:
2 Red bell peppers
1/3 cup walnuts, toasted
1/2 teaspoon garlic, minced or microplaned
1 Tablespoon lemon juice
2 teaspoons pomegranate molasses, plus more for drizzling
1 teaspoon cumin, ground
1/2 teaspoon aleppo pepper (or paprika)
3/4 cup extra virgin olive oil, plus more for drizzling
Method:
Broil the peppers on high or blister over an open gas flame until the peppers are blackened on all sides. Add the peppers to a small container so they fit snug, cover with an airtight lid or plastic wrap, and allow to steam for 15-20 minutes to soften the skins.
Once cool enough to handle, remove the stem, seeds, and skin. Place the pepper flesh in a food processor. Add the remaining ingredients, except for the olive oil, and blend together until a chunky paste forms. Then, slowly drizzle in the olive oil to emulsify together. If the sauce is still quite thick, add a little water, a tablespoon at a time, until you reach the desired consistency. The sauce should be thick but spreadable.
Place the muhammara in a bowl and garnish with more olive oil and pomegranate molasses. Garnish with parsley or mint if desired. Serve with warm, fresh pita bread.