Muhammara

By LRay

Recipes & Menus | recipes

Muhammara
Slather this versatile spread on grilled kebabs, smear it on a sandwich, or serve it as a dip with pita and crudités.

Makes1 cup

Recipe from Golden Beetle, Seattle

Photograph by Matt Duckor

November 2012

Ingredients

• 1/4 cup 1-inch pieces torn flatbread (such as lavash or pita) plus more whole flatbread for dipping
• 1 cup walnut pieces plus more
• 2 tablespoons fresh lemon juice
• 2 tablespoons tomato paste
• 1 tablespoon Aleppo pepper or 1 1/2 teaspoons crushed red pepper flakes mixed with 1 1/2 teaspoons paprika
• 1 tablespoon harissa paste
• 2 teaspoons pomegranate molasses
• 2 teaspoons sugar
• 1 teaspoon ground cumin
• 2 tablespoons olive oil plus more
• Kosher salt, freshly ground pepper
• Coarsely chopped flat-leaf parsley
• Assorted crudités

Details

Servings 1
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Place 1/4 cup torn flatbread and 1/4 cup water in a small bowl; let sit until bread is softened, 2-3 minutes. Transfer mixture to a food processor. Add 1 cup walnuts and next 7 ingredients; purée until smooth, adding water by tablespoonfuls if too thick to blend. With machine running, add 2 tablespoons oil. Season with salt and pepper. Transfer to a small bowl; garnish with parsley, drizzle with oil, and serve with crudités

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