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Muhammara (Syrian Roasted Red Pepper Dip)

Posted Jun 19 2010 2:52pm

Camilla Makes Muhammara (GalTime Video)

Posting my muhammara video today initially like cheating, as I made this video about a month ago. So I made things square by whipping up another batch today. I'm trying not to smear it on the computer keys as I type.

I live on muhammara throughout the summer. Strike that--I make and eat it year-round, but it's particulrly wonderful during Texas summers when the heat is suffocating and the thought of turning on the oven is unthinkable. It is so easy to prepare, and keeps well (at least a week) in the refrigerator, ideal for impromptu snacks or lunches of it and crudites/pita, a spread for sandwiches (try it with tempeh and arugula!), or even stirred into some orzo or Israeli couscous along with a handful of chopped fresh cilantro. Are you sold?

If you plan to make it for a party, prepare for people to lick the bowl. It is just that good. If you wish to use fresh peppers for the dish (from your garden, farmer's market, or supermarket), use three large peppers; grill or roast until charred, place in a plastic bag to steam, then peel and seed.


Muhammara (Syrian Red Pepper-Walnut Dip/Spread)

1 12-ounce jar roasted red bell peppers, drained
1 cup chopped walnuts
1/3 cup panko (Japanese breadcrumbs)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon honey (or agave to make it vegan)
4 cloves garlic, minced (more or less to taste)
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Serving suggestions: Pita, pita chips, fresh vegetables; or use as a spread on sandwiches and burgers or with fish or chicken.

Blend all ingredients in a food processor until coarse puree forms. Season with salt to taste. Transfer to bowl. Makes about 2 cups dip/spread. Keep covered in refrigerator for up to 1 week.
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