Turkishmuhammara Recipes

MUHAMMARA (RED PEPPER AND WALNUT SPREAD)

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.

MUHAMMARA

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.

MUHAMMARA

Steps:

• Add the walnuts, breadcrumbs, roasted red peppers, Aleppo pepper, cumin, salt, sumac and cayenne if using to a food processor and pulse to combine. Add the pomegranate molasses, oil and lemon juice and process until smooth. Transfer to a serving bowl and top with a drizzle of olive oil and the parsley. Serve with crackers.

IT'S MUHAMMARA

Steps:

• Make the bell pepper juice: Puree the bell pepper in a high-powered blender (or juice in a juicer). Strain through a fine-mesh sieve.
• For each cocktail: Combine 1 ounce bell pepper juice, the rum, tequila, lemon juice, simple syrup, caraway liqueur and bitters in a shaker with ice; shake for 30 seconds. Strain into a coupe glass. Garnish with lemon peel.

MUHAMMARA

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.

TURKISH MUHAMMARA

Steps:

• In mortar using pestle, pound walnuts into very small pieces. (Don't do this in food processor or it will turn to paste.).
• Transfer to large mixing bowl and add feta, bread crumbs, oil, garlic, lemon juice, pomegranate molasses, pomegranate juice, tomato paste, hot paprika mix, sweet peppers, oil-packed crushed red peppers, hot sauce, cumin, paprika, chili flakes, oregano, black pepper, cayenne, onion powder, garlic powder and sugar.
• Mix very well by hand, squeezing and mixing.
• In small bowl, combine yellow and green onions.
• Sprinkle with salt.
• Let stand several minutes.
• Squeeze mixture by hand, discarding liquid.
• Add onions to walnut mixture and mix well by hand.
• Cover and refrigerate at least 1 hour before serving to let flavours develop. Serve with pita, bread or crackers. (Keeps several days. If needed, drizzle with olive oil before serving to loosen mixture.).

MIDDLE EAST MUHAMMARA

Steps:

• In a medium skillet over medium heat, throw in walnuts and sauté until they become more fragrant; toss often, about 4-5 minutes. Remove from the heat and add to the bowl of a food processor.
• Add roasted red peppers, breadcrumbs, oil, garlic, tomato paste, lemon juice, pomegranate molasses, cumin, paprika, aleppo pepper, and salt; process until blended but not completely smooth, keeping the mixture slightly coarse. The process time shouldn't take more than 1 minute. Half way through, clean the sides of the bowl; taste and adjust if necessary.
• Transfer the muhammara in a serving dish, cover with plastic wrap and transfer to the refrigerator for 1 hour to allow the flavors to blend together.
• When ready to serve, sprinkle chopped walnuts, fresh parsley and drizzle about ½ tablespoons oil if desired. Yield 2 cups.