Sep 24 2026
Restaurants›The Foxtail On The Lake›Muhammara / Carrot Bites Recipe

Muhammara / Carrot Bites Recipe

Inspired by The Foxtail On The Lake
Time45m
Serves12

Make Muhammara / Carrot Bites Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Muhammara (Roasted Red Pepper & Walnut Spread)

Carrot Bites (Blanched Carrot Rounds & Assembly)

Method

Muhammara (Roasted Red Pepper & Walnut Spread)

  1. 1

    Toast walnuts

    Preheat a dry skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and lightly browned, about 4–5 minutes. Transfer to a plate to cool.

  2. 2

    Prepare breadcrumbs (if using bread)

    If using fresh breadcrumbs from bread, pulse or tear into small pieces and squeeze excess moisture. Measure 1/2 cup. If using store-bought breadcrumbs, proceed as measured.

  3. 3

    Blend base ingredients

    In a food processor, combine the cooled toasted walnuts, roasted red peppers, breadcrumbs, minced garlic, pomegranate molasses, fresh lemon juice, ground cumin, smoked paprika, Aleppo pepper (or chili flakes), salt, and black pepper. Pulse until the mixture is coarsely chopped.

  4. 4

    Process to a spread

    With the processor running, stream in the 3 tbs of extra-virgin olive oil until the muhammara comes together into a thick, slightly coarse paste. Stop and scrape down the bowl as needed. Taste and adjust seasoning — add more salt, lemon juice, pomegranate molasses, or chili to balance sweetness, acidity, and heat.

  5. 5

    Finish and rest

    Transfer the muhammara to a bowl. Drizzle 1 tablespoon olive oil over the top and, if using, sprinkle pomegranate seeds and chopped parsley. Let it rest 10–15 minutes for flavors to meld. Refrigerate if not using immediately; bring to room temperature before serving.

Carrot Bites (Blanched Carrot Rounds & Assembly)

  1. 6

    Prepare carrots

    Peel the carrots and trim both ends. Cut each carrot into 6 equal rounds (about 1/2-inch thick) to yield roughly 24 rounds from 4 carrots.

  2. 7

    Blanch carrots

    Bring 4 cups of water and 1 tsp salt to a boil in a medium saucepan. Add the carrot rounds and blanch until just tender but still holding shape, about 3–4 minutes depending on thickness. Prepare a bowl with 3 cups ice water while they cook.

  3. 8

    Shock and dry

    Using a slotted spoon, transfer the carrot rounds to the ice water to stop cooking for 1–2 minutes. Drain them well on paper towels and pat dry so they hold the muhammara without slipping.

  4. 9

    Optional sear (for extra flavor)

    Heat 1 tablespoon olive oil in a skillet over medium-high heat. When hot, add the blanched carrot rounds in a single layer and sear for 30–45 seconds per side until golden at the edges. Remove and cool slightly.

  5. 10

    Assemble bites

    Using a small spoon, place about 1 tsp (adjust to preference) of muhammara on top of each carrot round, creating a neat dollop. If the muhammara is very thick, loosen slightly with a teaspoon of olive oil before spooning. Insert a toothpick through each bite for serving.

  6. 11

    Garnish and serve

    Finish each bite with a tiny sprinkle of chopped parsley and a few pomegranate seeds if desired. Arrange on a platter and serve at room temperature as an appetizer or meze.

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