This muhammara, or red-pepper-pomegranate molasses-walnut spread from Paula Wolfert, is a classic and beloved dish. Spread it everywhere.
This is one of the outstanding dips of the eastern Mediterranean, as delicious and striking as the far more famous hummus and baba ghanoush. Try it with meat or fish kabobs, or simply with crisp pita or warmed, floppy lavash. The dip will keep for one week in a closed container in the refrigerator, improving a little each day. Remember to return the dip to room temperature before serving.–Paula Wolfert
LC Paula Wolfert Note
Who are we to argue with Paula Wolfert? You heard what she had to say. So go on. Into the kitchen with you.
Muhammara ~ Red Pepper-Walnut Spread
- Quick Glance
- 30 M
- 50 M
- Makes about 3 cups
IngredientsEmail Grocery List
Recipe Testers Reviews
This is an unusual and delicious dip that’s substantial enough to be used as a spread. It’s excellent on pita chips, crackers, and vegetables.The vibrant color is a bonus, too. Add heat carefully so the pepper and pomegranate flavors can stand out and don’t get lost. A tip: Cool the roasted peppers in a sealed plastic bag to make peeling and seeding them very easy. I recommend processing the crackers alone until they’re very finely ground before adding the walnuts; this gives the dip a pleasant graininess that is not too chunky. A versatile recipe that is always well-received.