Muhamarah (v) Recipe
Bell pepper, walnut, pomegranate molasses puree served with house-baked pita.
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Ingredients
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Muhammara (red pepper & walnut dip)
House-baked pita (makes 6 small pitas)
Method
Muhammara (red pepper & walnut dip)
- 1
Toast walnuts
Preheat oven to 350°F (175°C). Spread walnuts in a single layer on a baking sheet and toast for 6–8 minutes until fragrant and slightly darkened. Watch carefully to avoid burning. Let cool.
- 2
Prepare roasted peppers
If not using jarred roasted peppers, roast 3 large red bell peppers over a gas flame or under a broiler, turning until skin is blackened all over. Place in a bowl and cover with plastic wrap for 10 minutes to steam. Peel off skins, remove stems and seeds, and drain any excess liquid. Chop roughly and measure 2 cups packed.
- 3
Pulse ingredients
In a food processor, add toasted walnuts, roasted red peppers, garlic clove, and breadcrumbs. Pulse several times until coarsely chopped and combined.
- 4
Emulsify
With the processor running, stream in 4 tablespoons of the olive oil, then add pomegranate molasses, lemon juice, smoked paprika, ground cumin, red pepper flakes, salt, and pepper. Process until the mixture is smooth but still has some texture, about 30–60 seconds. Pause and scrape down the bowl as needed.
- 5
Adjust texture and seasoning
If too thick, add the remaining 2 tablespoons olive oil and pulse to reach a spreadable consistency. Taste and adjust salt, lemon, or pomegranate molasses to achieve a balance of sweet, tart, and smoky—add up to 1 more teaspoon pomegranate molasses or 1 teaspoon lemon juice if desired.
- 6
Finish
Transfer muhammara to a shallow serving bowl. Drizzle with 1 tablespoon extra-virgin olive oil and sprinkle pomegranate seeds over the top if using. Let rest for 15 minutes at room temperature for flavors to meld, or chill up to 2 hours.
House-baked pita (makes 6 small pitas)
- 7
Proof yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Stir and let sit 5–7 minutes until foamy. If it doesn't foam, yeast may be inactive—start again with fresh yeast.
- 8
Make dough
In a large bowl or stand mixer fitted with a dough hook, whisk together flour and salt. Add the yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface for 6–8 minutes, or with a mixer on medium-low for 4–6 minutes, until smooth and elastic. Dough should be slightly tacky but not sticky; add up to 1 tablespoon more flour if excessively sticky.
- 9
- 10
Divide and rest
Punch down the dough and divide into 6 equal pieces (about 80–90 g each). Shape each portion into a smooth ball, cover and let rest for 10 minutes to relax the gluten.
- 11
Roll pitas
On a lightly dusted surface, roll each ball into a 6–7 inch (15–18 cm) round, about 1/8 inch (3 mm) thick. Keep rounds covered while rolling the rest so they don't dry out.
- 12
Bake
Preheat oven to 500°F (260°C) with a baking stone or inverted heavy baking sheet on the middle rack. Immediately transfer rounds (two or three at a time) onto the hot surface using a peel or rimless baking sheet dusted with semolina/flour. Bake 3–5 minutes until pitas puff and have light golden spots. Do not overbake; they should stay soft and pliable. Remove and wrap in a clean kitchen towel to keep warm and soft.
- 13
Serve
Cut pitas into wedges and serve warm alongside muhammara for spreading. Pitas keep wrapped at room temperature for several hours or can be frozen in a zip-top bag for up to 1 month.
