Roasted Peppers for Muhammara
How to prepare roasted peppers for Muhammara.
And what’s Muhammara Sauce you might ask? It’s a Middle Eastern condiment of roasted peppers, walnuts and lots other good flavors. It can be used as a spread or dip for pita bread or crudities. I also use it as a topping for vegetables, fish or chicken by omitting the bread crumbs which results in a thinner product that you can spoon over other dishes. Either way, it’s yummy and nutritious.
Of course you can buy a jar of roasted peppers or you can roast your own (especially if you have a bumper crop in the summer. If you want to do it yourself, here’s what you do.
Pick a Pepper (or 2, or 3). Place them directly over the flame on a gas stove – or your grill.
Move them around as the peel begins to char.
You want to make sure they are nicely charred!
Remove from the heat
and place them in a paper bag. They steam in here – making the charred peel easy to remove.
Remove the peel and clean them up – you an rinse them under cool water to remove the little bits of char if you like.
Slice them in half lengthwise, remove the core, seeds and membrane and voila! Roasted Peppers.
Now that you have some nicely roasted peppers (or a jar of them), try this.
• 1 large pepper roasted, peeled and cleaned or one 7-ounce jar roasted red peppers, drained
• 1/3 cup walnuts, toasted lightly and chopped fine
• 2 to 4 garlic cloves, minced and mashed to a paste with 2 teaspoon salt
• 1 tablespoon fresh lemon juice, or to taste
• 2 teaspoons pomegranate molasses*
• 1 teaspoon ground cumin
• 1/2 teaspoon dried hot red pepper flakes
• 3/4 cup extra-virgin olive oil
Place all ingredients except oil in bowl of processor and run until smooth. Gradually add oil while motor is running. Taste, adjust seasoning, served over vegetables.
Note: Pomegranate Molasses is rather pricey but it does impart a very distinct flavor. I like it and think it’s worth the $$ – just seal it tightly and store in the fridge. If you’re not ready to make the investment, try substituting some honey or regular molasses.
Note: to use as a dip, pulse in approximately 2/3 cups bread crumbs – more or less to achieve desired consistency. Taste, adjust seasoning if necessary.