01 March 2010

Muhammara - Middle Eastern Red Pepper Walnut Dip


  • 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 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 accompanimen


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.


I have to admit I have not tried this recipe from epicurious yet....but if its anything like the dip I had at this Middle Eastern Pasha's restaurant in Miami it should be AMAZING!! I have gone back to this restaurant three times just for this dip! The menu is standard and the food is average but the Muhammara is great! I will be making this when I get home and will comment about how it turns out ASAP!

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