Mediterranean cuisine uses red bell peppers often in their dishes. Peperonata in Italy, Ivar (also Ajvar) in Croatia and the southern Balkans, and stuffed peppers in Turkey and Greece. Heading east into Syria, Lebanon and Palestine they get mixed with walnuts and with the addition of the Middle Eastern flavors of pomegranate molasses, cumin and some Urfa or Aleppo pepper and becomes a dip that blows away all dips… Muhammarah. The emphasis is on the second syllable HAH, “moo-HAH-mah-rah.” It’s even a great sounding name, and it is surely one of my favorite foods.
Walnuts are a key component. Eating small amounts regularly of the right foods are all you need for a healthy balanced diet and most countries and cultures have done this effortlessly for years. The walnut is one right food.
The analogy that the walnut looks like a skull with a brain inside and therefore is good for your brain has truth to it. This little brain has more Omega 3’s than any other nut which supports brain cell structure. Its vitamins and minerals aid in brain development and help slow cognitive decline. A walnut provides antioxidants to the body and can be said to be a natural anti-inflammatory chewable tablet. Walnuts are a good source of protein, 16 grams in 4 ounces, and good source of fiber which eliminates all intestinal evils. We all should be eating walnuts a bit more regularly. 🙂
Serve muhammara as an appetizer as a party pleaser/teaser with pita and be the host with the most. Scoop it up with Persian cucumbers for a cooling treat. Great as a sandwich spread or as a sauce for veg kebabs and grilled vegetable proteins too. It gets better the next day so keep some in your refrigerator and spread it on things.
Muhammara
Serves 6-8 ~ Prep Time: 15 minutes ~ Cook Time: 5 minutes ~ Total Time: 20 minutes
Gather Your Ingredients
~ 2/3 cup walnut pieces
Let’s Cook!
- Place walnuts in dry skillet on medium heat until starts to lightly brown. Shake pan to keep them toasting on all sides. Remove from heat and let cool.
- Place cooled walnuts in blender and grind lightly. Don’t go so much as to make it hot and turn to butter.
- Place the ground nuts in a bowl.
- Put bell peppers, bread crumbs, garlic, lemon juice, pomegranate molasses, cumin, sea salt and Aleppo pepper or crushed red chilies in blender and blend until smooth.
- Put blender on low speed and gradually add olive oil.
- Pour pepper mixture into the bowl with ground walnuts and stir until well blended.
