{"id":128,"date":"2012-10-11T07:39:10","date_gmt":"2012-10-11T13:39:10","guid":{"rendered":"http:\/\/therealfoodchronicles.com\/?page_id=128"},"modified":"2016-04-23T19:48:52","modified_gmt":"2016-04-24T01:48:52","slug":"muhammara-the-red-pepper-pomegranate-and-walnut-triple-threat","status":"publish","type":"post","link":"https:\/\/www.stormysweitzer.com\/recipes\/muhammara-the-red-pepper-pomegranate-and-walnut-triple-threat\/","title":{"rendered":"Muhammara \u2013 The Red Pepper, Pomegranate, and Walnut Triple Threat!"},"content":{"rendered":"

\"Muhammara\"Middle Eastern dips and sauces are some of the best in the world, in my opinion.\u00a0 Often thick, rich in flavor, and healthy for you, they are also easy to make \u2013 and to modify \u2013 if you know what goes into them.<\/p>\n

What is Muhammara?<\/h3>\n

Muhammara, a red pepper and walnut dip from Aleppo Syria, is another tasty Middle Eastern dip that, while typically made with bread crumbs, can be modified easily to be gluten-free \/ paleo in nature.<\/p>\n

Muhammara\u2019s three distinctive ingredients are roasted red peppers, walnuts, and pomegranate molasses.\u00a0 With a hint of lemon juice and the spice of garlic and chile flakes (or Aleppo pepper if you can find it), you have a dip that is pretty much out of this world, as far as I\u2019m concerned.<\/p>\n

Pomegranate molasses is fairly potent, and both sweet and tangy \u2013 adding a really interesting and delicious flavor to the dip.\u00a0 I like to start with just a tiny bit and gradually add more (up to 2 Tbsp) to the muhammara until it tastes good to me.\u00a0 I recommend you do the same.<\/p>\n

If you cannot find pomegranate molasses (I have found it in Middle Eastern food markets), you can either skip it or make your own syrup by gently cooking a \u00bd cup pomegranate juice over low heat until it becomes thick.\u00a0 The amount of juice will reduce considerably; stop cooking when you have about 2 tablespoons full of syrup.<\/p>\n

You can buy roasted red peppers packed in water. But, roasting red peppers is easy to do<\/a> and can be done in advance.\u00a0 They also taste better fresh.<\/p>\n

\"muhammara
\nMuhammara ingredients \u2013 red pepper, garlic, red onion, walnuts, pomegranate molasses, spices, + lemon (not shown)<\/p>\n

\"toasted
\nToast walnuts at 300 degrees for about 10 minutes, until golden. Do not let burn.<\/p>\n

\"muhammara
\nPlace all ingredients in blender and chop. Gradually increase speed and blend until smooth.<\/p>\n

What can you do with muhammara?<\/h3>\n