Mohambra Recipes

MUHAMMARA

Muhammara image

An exotic Lebanese dip consisting of pomegranate and walnuts. Serve with pita bread. Super fast and easy to prepare.

Provided by jade

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 10m

Yield 8

Number Of Ingredients 8

Ingredients

¼ cup extra virgin olive oil
½ cup fine dry bread crumbs
½ cup finely chopped walnuts
4 cloves garlic, mashed into a paste
3 tablespoons lemon juice
2 tablespoons pomegranate molasses
1 teaspoon ground cumin
1 teaspoon red pepper flakes

Steps:

In the container of a food processor or blender, combine the olive oil, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin and red pepper flakes. Process until smooth. Serve with pita triangles.

Nutrition Facts : Calories 144.5 calories, Carbohydrate 7.2 g, Fat 12.4 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 50.4 mg, Sugar 0.8 g

MUHAMMARA (RED PEPPER AND WALNUT SPREAD)

Muhammara (Red Pepper and Walnut Spread) image

Freeze vegetables at the height of the season, when they are at their Technicolor best, and you'll be rich with cooking options for months to come. For example, this muhammara, the Middle Eastern red pepper and walnut spread, can be made with either fresh red bell peppers or ones that you have chopped and frozen. The version made with frozen peppers is a little looser and lighter in color than the version starting with fresh peppers, but otherwise you sacrifice nothing having started with frozen produce - the two final spreads are similar in taste.

Provided by The New York Times

Categories dips and spreads, appetizer

Time 5m

Yield About 1 1/2 cups

Number Of Ingredients 10

Ingredients

1 large fresh red bell pepper, roasted (see note), or 1 chopped frozen red bell pepper, thawed
1/2 cup chopped scallions (3 to 4 scallions)
1 teaspoon freshly squeezed lemon juice
1 teaspoon ground cumin
1 teaspoon kosher salt, more to taste
3 teaspoons pomegranate molasses
1 teaspoon red pepper flakes (preferably Marash or Aleppo), more to taste
5 tablespoons olive oil
3/4 cup walnuts, lightly toasted
4 to 6 tablespoons fresh bread crumbs

Steps:

Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.
Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 142 milligrams, Sugar 4 grams

MUHAMMARA

Muhammara image

This easy Muhammara recipe can be prepared in 45 minutes or less.

Categories Food Processor Garlic Pepper No-Cook Quick & Easy Walnut Molasses Gourmet

Yield Makes about 1 3/4 cups

Number Of Ingredients 12

Ingredients

a 7-ounce jar roasted red peppers, drained
2/3 cup fine fresh bread crumbs
1/3 cup walnuts, toasted lightly and chopped fine
2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/2 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses*
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
3/4 cup extra-virgin olive oil
toasted pita triangles as an accompaniment
*available at Middle Eastern markets

Steps:

In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually. Transfer the muhammara to a bowl and serve it at room temperature with the pita triangles.

MOHAMBRA - CAPSICUM SPREAD

Mohambra - Capsicum Spread image

Make and share this Mohambra - Capsicum Spread recipe from Food.com.

Provided by Coasty

Categories Peppers

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 kg red capsicum, red
1 cup onion, chopped
1/2 cup walnuts, chopped
1 tablespoon cumin, ground
1/8 teaspoon red pepper, ground
3 garlic cloves, minced
1/2 teaspoon salt
1 teaspoon honey
9 pita bread, cut into 8 wedges

Steps:

Cut capsicums in half lengthwise, discarding seeds and membranes. Place skin sides up, on a foil-lined baking sheet; flatten with hand.
Grill for 12 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Place capsicums in a food processor; process until smooth.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, walnuts, cumin, red pepper and garlic, sauté 8 minutes. Stir in bell pepper puree, salt, and honey; cook 5 minutes. Cool. Place mixture in a food processor, and process until smooth. Serve with pitas.

MOHAMBRA

Mohambra image

This is wonderful Lebanese sweet pepper spread presented globally. Served at room temperature with pita wedges.

Provided by Sageca

Categories Spreads

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

cooking spray
4 red bell peppers
1 cup onion, chopped
1/2 cup walnuts, chopped
1 tablespoon ground cumin
1/8 teaspoon ground red pepper
3 garlic cloves, minced
1/2 teaspoon salt
1 teaspoon honey
9 pita bread, cut into 8 wedges

Steps:

Cut bell peppers in half lengthwise, discarding seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 3 inches from heat 12 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Place bell peppers in a food processor; process until smooth.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion and next 4 ingredients (onion through garlic); sauté 8 minutes. Stir in bell pepper puree, salt, and honey; cook 5 minutes. Cool. Place onion mixture in a food processor, and process until smooth. Serve with pitas.

MUHAMMARA

Muhammara image

Muhammara is a Syrian dip made with walnuts, breadcrumbs, and roasted peppers. Serve it at room temperature, with warm pita bread and raw or cooked vegetables. The pomegranate molasses is an important ingredient; you can find it at Middle Eastern groceries.

Provided by Martha Rose Shulman

Categories easy, quick, dips and spreads, appetizer

Time 10m

Yield Makes about 2 cups

Number Of Ingredients 12

Ingredients

1 pound (2 large) red bell peppers, roasted or grilled, peeled, quartered, seeded
1 cup shelled walnuts
1/3 cup fresh bread crumbs
1 teaspoon coarsely ground red Aleppo pepper or 1/2 to 1 teaspoon chili flakes (to taste)
1 teaspoon lightly toasted cumin seeds, ground
1/4 teaspoon allspice
1/2 teaspoon sugar
4 teaspoons (1 tablespoon plus 1 teaspoon) tomato paste
1/4 cup extra virgin olive oil (more to taste)
1 1/2 tablespoons pomegranate molasses (more to taste)
1 tablespoon fresh lemon juice
1/2 to 3/4 teaspoon salt, preferably kosher salt, to taste

Steps:

Place the peppers in a food processor fitted with the steel blade, and pulse several times, until they are reduced to a pulp. Add the walnuts, bread crumbs, spices, and sugar and process until the ingredients are ground and amalgamated. Scrape down the sides of the bowl.
Add all of the remaining ingredients. Process to a paste, scraping down the processor from time to time. Taste and adjust salt. If desired, thin out with a little more olive oil. Refrigerate until close to serving time, then bring to room temperature to serve, with vegetables and/or bread.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 208 milligrams, Sugar 6 grams

MUHAMMARA

Muhammara image

Provided by Bon Appétit Test Kitchen

Categories Condiment/Spread Appetizer Low Fat Vegetarian Quick & Easy Low Cal Oscars Walnut Poker/Game Night Party Potluck Molasses Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Kosher

Yield Makes about 2 cups

Number Of Ingredients 8

Ingredients

1 12-ounce jar roasted red bell peppers in olive oil with garlic, drained
1 cup walnuts
1/3 cup panko (Japanese breadcrumbs)*
2 tablespoons extra-virgin olive oil
2 teaspoons pomegranate molasses or fresh lemon juice
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Pita chips

Steps:

Blend all ingredients except pita chips in processor until coarse puree forms. Season with salt. Transfer to bowl; serve with chips.
Available in the Asian foods section of some supermarkets and at Asian markets.

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