Muhammara

Name: Muhammara
Yield: serves 6-8
Ingredients: 1 1/4 cups shelled walnuts; 1 1/2–2 tablespoons tomato paste; 1 slice whole-wheat bread, crusts removed, lightly toasted; 1/2 cup extra-virgin olive oil; 2 tablespoons pomegranate syrup (also called “concentrate” or “molasses”); 1 teaspoon coarsely ground red-pepper flakes or a pinch of ground chili pepper; 1 teaspoon ground cumin; 2 teaspoons sugar; Salt

December 9, 2011

There are many versions of this exquisite Turkish and Syrian relish. Serve it with bread as an appetizer, or as an accompaniment to a cooked vegetable salad, or with broiled fish or meat.

Recipe information

Yield
serves 6-8

Ingredients

1 1/4 cups shelled walnuts

1 1/2–2 tablespoons tomato paste

1 slice whole-wheat bread, crusts removed, lightly toasted

1/2 cup extra-virgin olive oil

2 tablespoons pomegranate syrup (also called “concentrate” or “molasses”)

1 teaspoon coarsely ground red-pepper flakes or a pinch of ground chili pepper

1 teaspoon ground cumin

2 teaspoons sugar

Salt

Preparation

Blend all the ingredients to a rough (not too smooth) paste in the food processor.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.

TagsDip Spreads Turkish Middle Eastern Walnut Nut Dairy Free Vegan Vegetarian Easy Quick Food Processor Ramadan Cookbooks

Recipe notes

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