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Saturday, February 27, 2021

Recipe Round Up: Muhamarrah



This is such a delicious dip. It is hearty enough to make up a good part of a meal, and you can use it as a sauce for pasta or rice with kofta, too. On top of all of this, it is really simple to make with a food processor. Since Jerome is on his grain free, sugar free diet, we had to modify this a bit more recently, so I can tell you with confidence that you can omit the bread crumbs and increase the walnuts to make up for it, and it is quite fine that way. You may also leave out the pomegranate molasses and increase the lemon juice, but we did so reluctantly, as it really is much better with it in there. However, the walnuts are really essential to this recipe, so if you cannot have them, you may want to try something else. Pine nuts are not traditional in this, but would probably make an admirable substitute, and if you can have them, you could swap that for the walnuts.

6 red bell peppers, roasted, peeled and seeded (or 2 12-ounce jars of drained, roasted red peppers - save the liquid for soups or cooking rice)
6 cloves garlic, peeled
1 1/4 cup walnuts
3/4 cup dry bread crumbs
1 bunch of parsley, ends trimmed
6 tablespoons olive oil, plus more to serve
3 tablespoons pomegranate molasses (you can omit this, and increase the lemon juice by an equal amount, but it really adds something to it)
juice of 2 lemons, strained
2 teaspoons Aleppo pepper or red pepper flakes
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander

In the bowl of a food processor, place the roasted red peppers, garlic, walnuts, bread crumbs, and parsley (including the stems), and pulse until a coarse mixture is made, stopping to scrape down the sides occasionally. When the pieces are uniformly small, add the olive oil, pomegranate molasses, lemon juice, Aleppo pepper flakes, salt, cumin, and coriander, and pulse several more times, until a relatively smooth mixture is formed.

Pour out into a large, shallow dish, and use a spoon to make furrows in it. Drizzle with more olive oil. You may wish to garnish with a walnut half, or a few sprigs of parsley. Serve with bread.


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