Tips for muhammara?....

[SEEING-TO-BELIEVE]

i like this recipe..



https://www.allrecipes.com/recipe/258803/muhammara-roasted-pepper-walnut-spread/


but i want to know if you have specific tips for perfecting it?


i usually use honey instead of pomegranate molasses


and i use ready grissini breadcrumbs


also, in israel i don't think we use cayenne



i often roast them on the gas stove on low flame


you don't have to use parsley


i've many more tips



let me know of more subtleties of your own



TNX

 

[Janet H]

Love Muhammara and make it about 3 times a year. I'm surprised you skip the pomegranate molasses - it adds a lot of flavor and a nice sour/sweet vibe.


I have used smoked and hot paprika (mixed). Both are good additions.

 

[karadekoolaid]

First of all, I´d say that these wonderful Middle-Eastern "creams" (hummus, babanaghoush,M´jammara) excel in their simplicity. A few ingredients, maximum flavour.
regarding your recipe:
1) I have no idea where the breadcrumbs came from. I don´t think it´s authentic, because the toasted, ground walnuts provide the texture. Therefore, I´d add more toasted walnuts and eliminate the bread.
2) The best M´jammara I´ve tasted was slightly spicy. Adding Aleppo peppers AND cayenne seems over the top. One or the other.
3) I´d roast the peppers in the oven until they blacken on the outside. put them in a plastic bag, leave them for 20 minutes, then peel.
4) I add sugar. I´ve got no idea whether pomegranate molasses is authentic or not, but it sounds like they´re using a trendy ingredient. Just sugar, and lemon juice will do.
5) If you want the M´jammara to be slightly smoky, add smoked paprika. If not, normal paprika. You´ll get a slightly smoky flavourv from roasting the peppers.
6) I don´t see the point of the cumin or the parsley. All you need when serving is a slug of olive oil.

The dish needs to be tasted, then tasted, then tasted. If you´re not happy with the acidity, add more lemon juice. If it needs more sweetness, then more sugar. Don´t complicate yourself.

 

[GotGarlic]

I don't make it, but here's a recipe from a cookbook author who grew up in southwest Turkey.
https://ozlemsturkishtable.com/2011/02/walnut-red-pepper-paste-dip-cevizli-biber/

 

[larry_stewart]

I love it too. First time I had it was a few years ago in NYC. Went to a restaurant on the top of the Marriott Marquis and they had it with Pita Chips. I never had it before, but loved it. I wrote down what it was, remember what it tasted like, and searched the internet to find a recipe.

This is the one I use ( with Pomegranate Molasses )

Muhammara (Syrian Red Pepper and Walnut Dip)

 

[SEEING-TO-BELIEVE]

i need to buy another pomegranate molasses bottle. but even with honey it is amazing.


sometimes i use smoked paprika and i find that the chili flakes are adding enough heatness i guess..


karadekoolaid.


how do you exactly pronounce it by the way?


when it comes to baba ganush i usually buy fresh and chilled fireroasted eggplanets and add some tahini to it. i'm not always bothering to fireroast eggplants.


about, muhammara, i will try to roast/broil the peppers in the oven..



thanks for the breadcrumbs advice but i think it's adding a bit of lightness and texture to the recipe. i put just a bit.


the reason i stopped with the molasses was also because it felt a bit not necessary.....


i want to try to makes complete sandwiches with it along with turkey deli slices.



thank you all. these are some insightful ideas Janet H, GotGarlic, larry_stewart..


ps
i always like to use high quality peppers but they are not always as good as i like.


keep in mind that if you don't add enough walnuts it is not very tasty


also roast the walnuts on low heat so it is roasted a bit inside too.