Muhamarra: the addictive red pepper and walnut spread from Syria

Muhammara-recipe-pepper-syria

Winter cooking is often pantry cooking. When the rain is coming down at a 45° angle, the last thing most of us want to do is brave the elements to make a grocery run.

It’s handy to have a stash of recipes that rely on what you already have in the cupboard – and conversely, to stock your cupboard with great ingredients you can use whenever the spirit strikes. It’s especially great if those recipes aren’t last resorts, but lead to dishes that you find cozy and comforting and help you combat the stormy weather outside.

We’re obviously big fans of cooking with the seasons, using whatever is just fresh and coming ripe. But – even in the Mediterranean – there’s not always something to be harvested. Cooking healthy food made from the locally-sourced dry and canned goods is a great alternative.

In the hopes of fighting our own winter blahs, we thought it would be fun to try and work through some of the classic recipes in the canon of Middle Eastern cooking – the old standbys and familiar dishes that are especially soothing when you’re spending the weekend curled up inside.

Now, we’re not claiming that we’ll be able to reproduce your favourite hummus perfectly – that kind of standard is entirely beyond us. There are as many versions of hummus as there are people that make it, after all. If your grandmother has passed her secrets on to you, consider yourself blessed. (And share in the comments!) If you’re still trying to muddle your way through, however, consider these your yummy, customizable starting-points.

First up, muhammara: the garlicky, earthy, addictive red pepper and walnut spread that originally hails, so we understand, from Aleppo, Syria.

Muhammara

  • 2 slices of bread (can be stale, whole wheat is good), toasted
  • 4 whole roasted red peppers (preferably packed in oil), coarsely chopped
  • 1/2 cup walnuts, toasted lightly and chopped
  • 2 garlic cloves, mashed with 1/2 tsp salt
  • 1 tablespoon fresh lemon juice, or to taste
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried hot red pepper flakes
  • 1/4 cup extra-virgin olive oil

Place the toasted bread in the bowl of a food processor and pulse until it is reduced to fine breadcrumbs.

Add in all the remaining ingredients except the oil and process until the mixture is uniform and the ingredients are fully incorporated. With the motor running, add the oil gradually; continue blending until the dip reaches your preferred consistency – anywhere from smooth to slightly chunky.

Taste and adjust seasonings, adding salt if necessary and a bit more pomegranate syrup if you’d like more sourness.

Transfer the muhammara to a bowl and serve with pita triangles and veggies for dipping.

Don’t stop cooking here!

For more green recipes:
Quinoa Salad Recipe
Make Your Own Ricotta
5 Reasons Why Preserving Your Food Is Good For The Planet

About Hamutal Dotan

Hamutal never planned to become obsessed with food, much less with sustainable food. It crept up on her when she wasn’t looking.At first it was pure self-defense: her parents, though well intentioned, had no idea what to do in a kitchen, and so she had to learn a bit about cooking, sheerly for the sake of her sanity. Chopping things, it turned out, was great for soothing the savage teenager. Skip ahead several years, and she’d figured out that making your own jam from local organic berries was even grander.Love of food led to love cooking, led to love of ingredients, led to love of markets, led to love of farmers, led to love of land. Hamutal is profoundly convinced that sustainability and pleasure are the best of friends, and tries to write about both of these in equal measure.She can be reached at hamutal (at) green prophet (dot) com.

23 thoughts on “Muhamarra: the addictive red pepper and walnut spread from Syria”

  1. Saved aѕ a favorite, І lіke your blog!

  2. Penny Boyle says:

    Thank you for all your lovely recipes. Could you please help me out on this problem with your delish Pepper Spread. I live in Australia in an area where I cannot get pomegranate molasses – what would you suggest as a good substitute. Normal molasses, maple syrup?

  3. lena says:

    i am interested in how to make kebe halabi apparently its made with no meat main ingredient is capsicum

  4. Ali Marstawi says:

    Dear Madam/Sir,

    Hope you are well,

    We are exporters of sun dried Aleppo red pepper directly from its source in Aleppo, Syria, and the 2009 fresh season of this marvelous spice is ready!
    If you are interested in importing it, please don’t hesitate to contact us, also please not that our product can be prepared according to your specification; with/ without salt, or with/ without oil, and of course our products are Aflatoxin free.

    Highly appreciate your prompt replay.

    Have a good day.

    Name:Mr. Ali Marstawi
    Company Name:Shalati Co. Ltd.
    Country/Region:Syrian Arab Republic
    Street Address:Forkan, Aleppo City, Aleppo
    Mobile: 00963-966-690882
    Telephone:00963-21- 2630262
    Fax:963-21-2633704
    E-mail: [email protected]

  5. I just made this tonight as the sauce for eggplant slices rolled around goat cheese…highly recommended! I managed to make it without pomegranate syrup.

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