Muhammara, Roasted Red Pepper Recipe

Name: Muhammara, Roasted Red Pepper Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 2 large fresh red bell pepper, roasted.; - 1 cup chopped scallions (3 to 4 scallions).; - 3 teaspoon freshly squeezed lemon juice.; - 1 teaspoon ground cumin.; - 1 teaspoon salt, more to taste.; - 5 teaspoons pomegranate molasses; - 2 teaspoon ground red pepper, more to taste.; - 2/3 cup Extra virgin olive oil.; - 1.5 cup walnuts, lightly toasted.; - 1/3 cup fresh bread crumbs.; Pomegranate seeds.; - Chopped Parsley.; - walnuts.

5 steps

Prep:10minCook:30min

Muhammara is one of a wide selection of Mezza that are served as appetizers in Lebanon, Middle East, North Africa, and Greece. Often the Mezza is served as a part of multi-course meals, but it can also act as a series of snacks during a social engagement. This dish is originated in Aleppo, Syria.

Updated at: Thu, 17 Aug 2023 03:46:30 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories578 kcal (29%)

Total Fat55.5 g (79%)

Carbs17.8 g (7%)

Sugars4.5 g (5%)

Protein8.2 g (16%)

Sodium486.8 mg (24%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2fresh red bell pepper

large, roasted

1 cupscallions

chopped

3 teaspoonlemon juice

freshly squeezed

1 teaspoonground cumin

1 teaspoonsalt

more to taste

5 teaspoonspomegranate molasses

2 teaspoonground red pepper

more to taste

⅔ cupExtra virgin olive oil

1 ½ cupwalnuts

lightly toasted

⅓ cupfresh bread crumbs

Optional Garnish Ingredients

Instructions

Step 1

Heat the oven to 230 C and place whole bell peppers directly on a baking sheet. Roast the peppers for an hour, or until skins are black all over. Cover with foil to let steam and cool for 10 minutes. Then peel away core, seeds, and skins and set aside.

Knife

Baking sheet

OvenHeat

Step 2

Spread the walnuts on baking sheet, and toast in 180C oven, for 8 minutes or until light brown and fragrant.

OvenHeat

Baking sheet

Step 3

Combine pepper, scallions, lemon juice, cumin, salt, teaspoons pomegranate molasses, red pepper flakes, olive oil and 1 cup of the walnuts (balance for garnish) in a food processor and purée until mostly smooth.

Food ProcessorMix

Step 4

Add 1/2 qty of bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper.

Step 5

Serve it a large bowl or in a single service plate. To garnish, drizzle some olive oil, pomegranate molasses, sprinkle red pepper, pomegranate seeds and the balance walnuts over the top.