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


Aaron Alexander 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.

Thomas Scriba 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.

Thomas Scriba said...
This comment has been removed by the author.
Mitchell Mayo said...

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

Joey B said...

What is 'Allepo'?

Noor-Al-Deen P 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 Houston 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.

Ahmad Alothman 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!

David Ogburn 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!

phann son 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)

gclub online

Charliebarlie said...

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

fluffy 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.

Gregory Saffar said...

Hi everyone,

does anyone know where to find the method for this?

Marc Rosen 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.

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.