Turkish Muhammara
photo by Baby Kato
- Ready In:
- 2hrs
- Ingredients:
- 26
- Yields:
-
2 cups
ingredients
- 5 ounces walnuts (halves or pieces)
- 5 ounces greek feta, rinsed, well crumbled
- 1⁄4 cup unseasoned breadcrumbs
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1⁄2 lemon, juice of
- 1 tablespoon pomegranate molasses
- 1 teaspoon fresh pomegranate juice (such as POM Wonderful)
- 1 tablespoon tomato paste
- 2 teaspoons hot paprika mix pepper cream (i.e. Univer Rotes Gold hot paprika mix or cream from Hungary or Martelli hot pepper cream both of wh) (optional)
- 2 teaspoons minced flame-roasted sweet red peppers
- 1⁄2 teaspoon crushed red pepper flakes, packed in sunflower oil will do (any Italian jar labelled pepperoncini (minced hot peppers in sunflower oil)
- 1⁄2 teaspoon hot sauce
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon paprika
- 3⁄4 teaspoon red chili pepper flakes
- 3⁄4 teaspoon dried oregano
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1 pinch granulated sugar
- 1⁄2 cup yellow onion, minced
- 1 green onion, trimmed, finely sliced
- kosher salt, to taste
- pita bread, crusty bread or cracker, for dipping
directions
- In mortar using pestle, pound walnuts into very small pieces. (Don’t do this in food processor or it will turn to paste.).
- Transfer to large mixing bowl and add feta, bread crumbs, oil, garlic, lemon juice, pomegranate molasses, pomegranate juice, tomato paste, hot paprika mix, sweet peppers, oil-packed crushed red peppers, hot sauce, cumin, paprika, chili flakes, oregano, black pepper, cayenne, onion powder, garlic powder and sugar.
- Mix very well by hand, squeezing and mixing.
- In small bowl, combine yellow and green onions.
- Sprinkle with salt.
- Let stand several minutes.
- Squeeze mixture by hand, discarding liquid.
- Add onions to walnut mixture and mix well by hand.
- Cover and refrigerate at least 1 hour before serving to let flavours develop. Serve with pita, bread or crackers. (Keeps several days. If needed, drizzle with olive oil before serving to loosen mixture.).
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