How Do I Do Muhammara?
Well, instead of posting yet another muhammara recipe I’d like to show you my favorite way to eat this delightful mix of walnut, pomegranate, roasted pepper and spices from the Middle East.
What makes this a particularly special breakfast or brunch are the robust flavors a muhammara spread commands. This muhammara recipe is light enough to be served as an appetizer, robust enough as a brunch item or just a great way to break bread with some friends during lunch.
I make this spread in small doses since we are a small family but I could see the spread and some pita/naan/crackers being a really interesting tailgate spread, Sunday night football recipe or something romantic somewhere special outdoors. It’s a million times better than wings, wieners, or any of the brand name chips and is easy to store and transport.
Let’s get to it.
The first thing you need to get going is roasting the red bell pepper or the Aleppo peppers (for a true Muhammara) if you can find them (seen below). You want that skin burnt. Cool them down so you can peel the skin. The inside sugars should crystallize a bit and the loss of the water content makes for a really flavorful pepper.
Next up is toasting the walnuts. I wouldn’t substitute other nuts. Walnut has that perfectly robust, deep nutty flavor you are looking for. Also roasting them brings out some of the walnut oil which is must for this recipe.
Put everything in a CuisinArt and spin it down smooth. You are good to go. I told you this was easy. Now spread it over some naan bread, plop a raw egg on top and toast that sucker for a few minutes or until the white turns opaque.
There are all sorts of health reasons why this is so good for you but the bottom line is that a homemade Muhammara simply tastes great. Alone the spread is vegan and totally speaks my language.
Muhammara Nutritional Bonuses
Plenty of vitamins and minerals but here are some surprising facts:
Red Pepper: Plenty of vitamin A, vitamin C, and fiber
Walnuts: Big sources of manganese, phosphorus iron, and calcium
Paprika: A source of iron, vitamin B6, and vitamin A
Cumin: More iron!
For more nutritional info: USDA Food Composition Databases
- 1 roasted red bell pepper
- 1/2 cup walnuts, toasted
- 1 clove garlic, roughly chopped
- juice of 1/4 lemon
- 1/4 cup wheat bread crumbs (make your own with some bread that had gone hard)
- 1/2 tbsp pomegranate molasses (a little goes a long way)
- 1/2 tsp smoked paprika (gotta have this!)
- 1/8 tsp cayenne pepper
- 1 tsp ground cumin
- 2 Tbsp olive oil