Muhammara (or mouhamara) is one thing I really like to show folks on to. It’s a standard purple pepper unfold originating from Syria made with a beguiling mix of purple peppers, walnuts, olive oil, pomegranate molasses, and a handful of different elements – relying on the cook dinner. I included a recipe for it years in the past in Tremendous Pure Cooking (2007), and make it when one thing jogs my memory of how a lot I adore it. Which is precisely why you’re seeing it at present. I used to be having dinner at Aziza, in San Francisco, and at all times order Mourad’s stunning spreads. One among them jogs my memory of muhammara, though I believe he makes his with piquillo peppers and almonds, (or maybe no matter appears good in the meanwhile). It’s an ideal unfold for late summer season, you should utilize purple peppers from the market and grill them. It’s best alongside grilled flatbread or toasted pita. Make this the subsequent time you’re contemplating doing a hummus or labneh – or (even higher) go for an assortment.
Muhammara
A pair notes! That is fairly a hearty, substantial dip. Toasted walnuts spherical out the flavour of a good looking purple pepper base. A wealthy splash of candy pomegranate molasses lends a subtly candy again notice to the purple chile flakes. My model tends to be mild on the cumin and purple pepper in comparison with different recipes you may come throughout. Correspondingly, you may simply make the unfold thicker or thinner relying on how you intend to take pleasure in it.
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Proceed studying Muhammara on 101 Cookbooks