Ingredients
- 2 1/2 pounds red bell peppers
- 2 small hot chilies, such as Fresno, Hot Hungarian
- 1/2 cup wheat crackers, crumbled
- 1 1/2 cup (6 ounces) walnuts coarsely ground
- 1 tablespoon lemon juice
- 3 tablespoons Pomegranate Molasses, sometimes more to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon sugar
- Salt to taste
- 2 teaspoons olive oil
- 2 large pitas, cut into 8 wedges and toasted
Directions
Preheat the grill. Roast the peppers and chiles over the grill or open flame until they are blistered, about 8 minutes. Place in a bowl, cover with plastic wrap and let steam for 10 minutes to loosen the skin. Peel off the skin and remove the seeds. Pat the peppers dry with a paper towel. In the work bowl of your food processor, combine and process the crackers, walnuts, lemon juice, pomegranate molasses, cumin, and sugar , until smooth. Add the red peppers and process until creamy. With the machine running, add the olive oil in a thin stream. Add the chile pepper and salt to taste. If it is too thick, thin with a few tablespoons of water. Refrigerate overnight to allow the flavors to mellow. Serve with the toasted pita wedges.
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By jayseatee
on June 27, 2011
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I've had muhammara in a few restaurants and loved it and wanted to try an at-home version. I tried the recipe as written and liked it [my family did, too]!, but I'll make a few tweaks to it when I make it a second time. I'll use fewer red peppers and more walnuts to give it a thicker texture, mix it up in two batches [one without the small hot chilis to accommodate those with a lower spiciness threshold] and may forego peeling the peppers [or add grilling time to see if that makes peeling them a little less obnoxious].
The pomegranate molasses was a little tricky to find [I finally found it in an Asian foods store], and I found the recipe to yield quite a bit more than 3 cups, so make sure you have extra pita!
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