Tuesday, June 13, 2017

Muhammara (Roasted Pepper & Walnut Spread) – Lebanese Adjacent

This muhammara video was inspired by a request we received for a Lebanese recipe. Not knowing any off the top of my head, I asked for suggestions, and this amazing red pepper walnut spread was nominated by several people. The only problem is, it’s actually a Syrian recipe.

Nevertheless, it’s apparently very popular in Lebanon, as well as across the rest of the Mideast, and once you taste it, you’ll understand why. Like I said in the intro, this may be the most delicious thing you’re not currently eating.

All great dips and spreads should be addictive, but there’s something very special about how this beckons you back for more, and more, even after you’re being stared at by the other guests. Let them enjoy their superior will power – we’ll continue to enjoy the muhammara.

You'll find pomegranate molasses at any Middle Eastern grocery store, or online, but if you can’t, you can make it by reducing pomegranate juice (Google for more details). Or, maybe substitute with some honey for the sweetness, and little extra lemon for the tartness. Either way, I really hope you give this amazing muhammara a try soon. Enjoy!

* Bell Pepper Buying Note: Sometimes bell peppers have large seed pods which makes them very heavy, and therefor very expensive. Depending on the season, a jar of roasted peppers will actually be cheaper than two fresh peppers. I usually weigh them at the store, do the math, and then make the fresh/jarred call.


Ingredients for 6 portions:
1 cup roughly chopped fire-roasted red peppers (peeled, seeded)
1/4 cup olive oil, divided
1 1/4 cup raw walnut halves
1/3 to 1/2 cup fresh breadcrumbs
2 garlic cloves, crushed
2 tablespoons lemon juice
2 teaspoons pomegranate molasses
1 teaspoon salt, plus more as needed
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon cayenne
1 teaspoon Allepo or other red pepper flakes
Italian parsley, chopped walnuts, and pepper flakes to garnish

29 comments:

Unknown said...

i loved your tips and tricks with all the recipes you create. this looks really tasty! gotta run to the store for peppers!!

Thank you chef John!!

dandelion said...

Sounds delicious. I wonder what wine would go well with it?

Izelude said...

Hi Chef John,
i'm enjoying your blog and videos very much since i found them and actually did prepare some of the recipes :) (before that i barely cooked at all)

not sure if this is the right place for requests like this, but i would love to see your take on some russian dishes (preferably russian pelmeni or borsch)
thx in advance!

Jota said...

For a fast, easy roast, use a torch of the type sold at home improvement stores.

Unknown said...

Looks great, Chef John!

I'll have to try fire roasting my peppers for the first time to make this one tonight or tomorrow - and then you homemade pita recipes as well :) pomegranate molasses is another deal entirely though...

Thanks for another great recipe! You're the Hef of Chefs.

Unknown said...
This comment has been removed by the author.
Unknown said...

Chef John, what is your opinion on using canned roasted bell peppers or roasting fresh peppers?

VMNT said...

What is 'Allepo'?

Unknown said...

Lebanon was at one point part of Syria chef John. I love this recipe. Was wondering though if you can do a video on how to make homemade smoked paprika or even homemade chipotles? That would be cool! :)

Paul said...

I just made this, as I have friends coming over this evening for cocktails, it is outstanding. I added one more clove of garlic and one more tablespoon of lemon juice. BTW you can find the pomegranate molasses at World Market. I hope they are on time as I may eat all it before they arrive.

Unknown said...

My mother makes this all the time. She uses more olive oil and Aleppo red pepper. She also uses way way more pomegranate molasses and olive oil. She doesn't use fresh red pepper. Instead she uses whole dry red pepper from turkey but first she hydrates the pepper in water for a while. I should try roasting the sweet red pepper. Great idea.

George P said...

Walnuts, pomegranate syrup, paprika, red peppers... sounds dubious to me. Still gonna try it. Thanks for the recipe Chef!

Unknown said...

I love it when you make ethnic dishes that most may never encounter. Can you please make a video for Liberian Palm Butter Stew?! Love your videos!

falco c said...

Chef John the videos are great. I came across your youtube channel and the "enjoy" you say at the end brings a smile to my face every time. My dad passed away recently and he loved cooking. He always said prepare great food and enjoy it with family and friends. Thanks for the recipes I definitely enjoy them!

Anonymous said...

i'm enjoying your blog and videos very much since i found them and actually did prepare some of the recipes :) (before that i barely cooked at all)

goldenslot
gclub online

Charliebarlie said...

Made this yesterday and love it! I was wondering however how long this will keep for in the fridge?

Anonymous said...

I just made this tonight, and it came out great. It's a little walnutty for me though - I think next time I might use half as many walnuts.

Unknown said...

Hi everyone,

does anyone know where to find the method for this?

mark said...

Chef John,
I love watching your recipes. You are a great host.
I made creme fraiche and it was wonderful! I just finished my second batch. I also made your blue cheese dressing. Then, I made another bowl and used creme fraiche instead of sour cream. Fantastic! I made beef stroganoff and used my creme. That was a wonderful dinner. Thank you for all you do.

Sincerely,
Marc Rosen

Curly Club said...

I made this with bread crumbs made from gluten free bread. It was a hit. I'll definitely make it again.

H.Vitae said...

Wow!! I just made this exactly as you did. It was absolutely amazing!! Bought the Aleppo pepper flakes. And the pomegranate molasses JUST for this recipe. It was SO worth it. Thank you, Chef John!!! My vegetarian sisters and I thank you!! This is a KEEPER !! ������

H.Vitae said...

Wow!! I just made this exactly as you did. It was absolutely amazing!! Bought the Aleppo pepper flakes. And the pomegranate molasses JUST for this recipe. It was SO worth it. Thank you, Chef John!!! My vegetarian sisters and I thank you!! This is a KEEPER !! ������

Unknown said...

Thanks for showing us your version! I always make mhammara when I prepare mezze plates. Fortunately, the flavour makes up for the appearance, since this one is the least visually appealing of all the dips. My mom grew up in Palestine and Syria and for some reason her recipe also adds a touch of Worcestershire sauce. I don't know many Arabs who do this but it must've been the British colonial influence. We also add some red or spring onions to the misx and a lot more garlic, hot pepper, lemon juice and pomegranate juice.

Gisèle from Toronto said...

Hi Chef John - I discovered your blog & videos only a few months ago - but so far have made several of your dishes - including Tortière for Christmas Eve dinner. It was outstanding - as was your recipe for Muhammara. I served this dip for a dinner party last weekend - and a couple of guests even commented it was the best "dip" they'd ever eaten. That's saying something! Many thanks for your practical and fun presentation - really wonderful!

veganPat said...

Aleppo chillies -no seeds- might be clise to the Korean pepper powder I get for making kimchi. Fine flakes, no seeds, mildly hot.

Also, how about a little tamarind concenrate when pom molasses no available?
Failing that, whizzed up raisins and lemon juice.

BZ in BA said...

I just made this tonight, and I followed the recipe closely. It was GREAT. It took less than ten minutes (I used peppers in a jar). Will definitely make as a part of the regular "middle eastern" food rotation.

Unknown said...

Fabulous flavor, just spicy enough, easy and fast to make,thanks.

Phil said...

I tried quite a few things you recommended, but this one of the best - it is so incredibly tasty... simple and absolutely delicious! Thanks, Chef John!

M.A. said...

delicious recipe. My girlfriend is allergic to walnuts, so I substituted with pine nuts instead. Tasted great.