Recipe courtesy of Ayesha Nurdjaja
Recipe courtesy of Ayesha Nurdjaja
Watch how to make this recipe.
Muhammara
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- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 312
- Total Fat
- 29 g
- Saturated Fat
- 3 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 259 mg
Guess what? I usually don't like bell peppers. But I make a huge exception for muhammara, which blends silky roasted peppers with rich toasted walnuts and warm spices. A finish of zingy pomegranate molasses will keep you coming back for more.
- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 312
- Total Fat
- 29 g
- Saturated Fat
- 3 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 259 mg
Ingredients
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Directions
- Roast the peppers over an open flame until the skin is scorched, about 4 minutes per side. Place the peppers in a bowl and cover with plastic wrap. Let steam for about 10 minutes. Rub off the outer skin of the peppers (do not rinse!). Remove the stems and seeds and roughly chop the peppers.
- Place the walnut halves on a sheet tray, drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Roast in a 400-degree-F oven until toasted, about 9 minutes, stirring every 3 minutes.
- Combine the toasted walnuts, garlic, remaining 3 tablespoons olive oil, paprika and cumin in a food processor and pulse until smooth. Then add the peppers, pomegranate molasses, vinegar and remaining 1 teaspoon salt. Pulse until a smooth paste forms. Transfer to a serving bowl and finish with crushed walnuts, parsley and lemon zest.
