Muhammara

Serves 1
youtube.com

Directions

  1. 1Toss the peppers, onion, tomatoes, and chili with oil, salt, and black pepper.
  2. 2Toss the peppers, onion, tomatoes, and chili with oil, salt, and black pepper.
  3. 3Toss the peppers, onion, tomatoes, and chili with oil, salt, and black pepper.
  4. 4Roast in the oven at 400F/200C for 25-30 mins till slightly blackened.
  5. 5Roast in the oven at 400F/200C for 25-30 mins till slightly blackened.
  6. 6Roast in the oven at 400F/200C for 25-30 mins till slightly blackened.
  7. 7Caramelize the tomato paste in a bit of olive oil for 5 minutes.
  8. 8Caramelize the tomato paste in a bit of olive oil for 5 minutes.
  9. 9Caramelize the tomato paste in a bit of olive oil for 5 minutes.
  10. 10Toast the cumin and coriander seeds for a couple minutes, then grind to a powder.
  11. 11Toast the cumin and coriander seeds for a couple minutes, then grind to a powder.
  12. 12Toast the cumin and coriander seeds for a couple minutes, then grind to a powder.
  13. 13Remove any blackened veggies from the tray.
  14. 14Remove any blackened veggies from the tray.
  15. 15Remove any blackened veggies from the tray.
  16. 16Add the garlic cloves and Put the tray back in the oven for another 15 mins
  17. 17Add the garlic cloves and Put the tray back in the oven for another 15 mins
  18. 18Add the garlic cloves and Put the tray back in the oven for another 15 mins
  19. 19Peel and discard the pepper skins and then add everything EXCEPT the walnuts to a food processor.
  20. 20Peel and discard the pepper skins and then add everything EXCEPT the walnuts to a food processor.
  21. 21Peel and discard the pepper skins and then add everything EXCEPT the walnuts to a food processor.
  22. 22After it s smooth, add the walnuts and pulse a few times till the spread is your desired consistency.
  23. 23After it s smooth, add the walnuts and pulse a few times till the spread is your desired consistency.
  24. 24After it s smooth, add the walnuts and pulse a few times till the spread is your desired consistency.
  25. 25Garnish with pomegranate seeds, some walnuts, parsley, and a final drizzle of pomegranate molasses.
  26. 26Garnish with pomegranate seeds, some walnuts, parsley, and a final drizzle of pomegranate molasses.
  27. 27Garnish with pomegranate seeds, some walnuts, parsley, and a final drizzle of pomegranate molasses.

Ingredients

  • 5 Red Peppers
  • 5 Red Peppers
  • 5 Red Peppers
  • 1 White Onion
  • 1 White Onion
  • 1 White Onion
  • 2 Roma Tomatoes
  • 2 Roma Tomatoes
  • 2 Roma Tomatoes
  • 1 HOT Chili Pepper
  • 1 HOT Chili Pepper
  • 1 HOT Chili Pepper
  • Olive Oil
  • Olive Oil
  • Olive Oil
  • Salt
  • Salt
  • Salt
  • Black Pepper
  • Black Pepper
  • Black Pepper
  • 2 Tbsp Tomato Paste
  • 2 Tbsp Tomato Paste
  • 2 Tbsp Tomato Paste
  • 2 tsp Cumin Seeds
  • 2 tsp Cumin Seeds
  • 2 tsp Cumin Seeds
  • 2 tsp Coriander Seeds
  • 2 tsp Coriander Seeds
  • 2 tsp Coriander Seeds
  • 8 Cloves Garlic
  • 8 Cloves Garlic
  • 8 Cloves Garlic
  • 1 Tbsp Pomegranate Molasses
  • 1 Tbsp Pomegranate Molasses
  • 1 Tbsp Pomegranate Molasses
  • 100 g Walnuts
  • 100 g Walnuts
  • 100 g Walnuts
  • 100 g Pomegranate Seeds
  • 100 g Pomegranate Seeds
  • 100 g Pomegranate Seeds
  • Parsley
  • Parsley
  • Parsley

Equipment

ovenfood processorpanblendermortarpestle

Tips

  • Adding toasted walnuts separately preserves their crunchy texture.
  • Do NOT skip the parsley. It isn just for color, but it s an amazingly crisp undertone in every bite.
Muhammara | Clip Recipe