It’s a popular spread and dip in the Middle East – finding applications in all kinds of mains and snacks. And it’s full of healthy ingredients. But the real attraction is, Muhammara is a grilled delight, perfect with all your summer meal plans…
A Syrian Pizza: Featuring a base of Muhammara on classic Syrian Sangak
or Lavash flatbread, topped with marinated grilled summer veggies…
Muhammara (pictured top of page) is Arabic for ‘something that turns red’. And it turns red thanks to it’s lead ingredient, grilled red bell peppers. The sweet foil to that savoury flavour punch is pome-granate molasses. And the whole mix in enriched and thickened by the addition of chopped nuts and bread crumbs.
It’s super easy to make anytime you have the grill fired up. And can be a component of any number of grilled dishes.
What you need
Muhammara calls for the aforementioned red bell peppers, pomegranate molasses, nuts an crumbs. Flavouring adds include lemon juice, garlic, dried Aleppo chili flakes, and fresh herbs such as such as flat-leaf parsley, mint leaves, and/or chopped chives. You decide what works best for you.
Grill them peppers!
Recipe contributor Paige Grandjean says to char the peppers (while cooking them through) for up to 20 minutes on the grill. You want the skins on the peppers to come loose so you can easily strip them off. Let the peppers cool to touchable temperature before skinning them, unless you want second-degree burns. Keep the pepper flesh, and discard the skins, cores and seeds.
Then buzz ’em in the processor…
All you have to after all the veggies are grilled is buzz them with the remaining ingredients in your food processor. Paige describes the process in succinct detail:
“Tear sourdough bread into small pieces; place in a food processor. Add bell peppers and juices, 1/3 cup oil, 3/4 cup almonds, 6 tablespoons water, 1 1/2 tablespoons pomegranate molasses, remaining 1/4 cup lemon juice, remaining 1 tablespoon Aleppo [flakes], remaining 2 teaspoons kosher salt, and remaining 3 garlic cloves,” she begins, breathlessly. “Process until mostly smooth, about 45 seconds. Let mixture stand 10 minutes. If needed, add remaining 3 tablespoons water, 1 tablespoon at a time, pulsing to incorporate, until a thick but spreadable consistency is reached. Season with [salt] salt to taste.”
You’ll no doubt have noted that Paige wants us to use almonds in her recipe. Take note that the trad-itional ingredient is walnuts. There is a broader custom of walnut use in Middle Eastern cooking which I observe in cases where someone suggests something different. The walnuts deliver a unique flavour that perfectly complements the peppers and pomegranate syrup.
The ‘demo’ dish
Paige also gives us a sort of Syrian Pizza’ recipe demonstrating a common application of Muhammara. It’s spread on toasted flatbread and topped with marinated grilled veggies. The dish is ubiquitous throughout what I call the ‘Muhammara Zone’: Syria, Western Turkey and Western Armenia.
Tips and hints:
“Grill baby bell peppers over direct heat, uncovered, 4 minutes. Grill squash and zucchini over direct heat, uncovered, 6 to 8 minutes,” Paige recommends. “Grill red onion over direct heat, uncovered, 10 minutes, then another 10 minutes over indirect heat.” Couldn’t have said it better myself…
If you have a nut allergy, you can leave them out. The basic, swavoury character of the spread remains strong and balanced…
Muhammara can be made up to 3 days ahead, and stored tightly covered in the fridge.
My take
You haven’t lived until you’ve thrown together a quick Muhammara sandwich, featuring a thick slather of the spread topped with slivered onion and and shredded Romaine lettuce. It’s rich, decadent – and healthy!
I hope you’ll try Muhammara this simmer. It’s become one of my go-to grill-day sides!
~ Maggie J.