Muhamma

Muhammara (or Mouhamara) is something on which I like to activate people. It is a traditional propagation of red pepper from Syria made with an attractive mixture of red peppers, nuts, olive oil, pomegranate molasses and a handful of other ingredients – depending on the cook. I included a recipe for that years ago Super natural cuisine (2007)And do it when something reminds me of how much I love it. This is exactly why you see it today. I was dining in Aziza, San Francisco, and I always ordered the beautiful Spreads of Mourad. One of them reminds me of Muhammara, although I think it is done with peppers and piquillo almonds, (or perhaps everything that looks good at the moment). It is a perfect diffusion for the end of summer, you can use red peppers on the market and grill them. It is ideal alongside grilled flat bread or grilled pita. Do it the next time you plan to make a houmous or a labneh – or (even better) opt for an assortment.

Muhamma

Some notes! It is a fairly generous and substantial dip. The toasted nuts complete the flavor of a beautiful red pepper base. A rich splash of gentle pomegranate molasses gives a subtly sweet back note to the red flakes of Chile. My version tends to be light on cumin and red pepper compared to other recipes that you may meet. Consequently, you can easily make the propagation thicker or thinner depending on how you plan to appreciate it.

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Continue to read Muhammara on 101 pounds of cooking