Muhammara

Smear this on a plate and top with fried chicken breast and serve with cold apple salad.

• bundone

• Philadelphia pa

• 12/27/2018

Made this appetizer for an intimate dinner party. The flavor was very garlicky, so be forewarned. I served with water crackers, but feel it would be best with grilled pita. The consistency was a bit thick but I added less EVOO as several other reviewers suggested. I think I would add a bit more next go around. I also doubled the recipe and was happy that I did because the end result wasn't very much. Overall, a fantastic alternative to hummus. Will make again, now if I could only work on the pronunciation.

• janeth

• Birdsboro, PA

• 7/16/2018

This is a favorite appetizer and an oft-requested component of my Christmas Eve tapas meal. Just wanted to comment on the accompanying photo, for those making this for the first time and wondering why theirs doesn't resemble the one in the photo. The muhammara that I make using this recipe appears different in texture and color from the one shown. The recipe says to "process until smooth," so my version is a lot smoother than the one in the photo, and less "liquidy," for lack of a better word, especially once it has sat overnight and the bread crumbs have absorbed the moisture. (It does get even better the next day...and the next.) There's no mention of what garnish was used for this muhammara, and I can't think of which one would complement this unique flavor, although I can see why one might be inclined to add a sprinkle of green to the red, as shown. I'm sure the taste is great however you process the muhammara, but don't fret if yours doesn't look like theirs.

• Anonymous

• Essex Jct., VT

• 8/13/2017

This would be really thin with 3/4 c. of olive oil. I used 1/4 & it was still thinner than I wanted. I guess it would be best to go slowly with the oil & keep checking the consistency until it's where you want it to be. The flavor is excellent.

• smilks

• 7/18/2017

My favorite dip/spread! And it's a great way to use the pomegranate molasses that I always keep on hand (it's fantastic as a glaze for chicken). Today, I made this using fresh Jimmy Nardello sweet red peppers that I roasted and deseeded. So good as a dip to accompany hummus, pita and fresh veg. Lovely as a sandwich spread, and is amazing as a pesto-like sauce for penne with sliced, sautéed chicken apple sausage and broccoli raab. The picture really doesn't look like the actual finished product, though.

• jannabalthaser

• Northern California

• 8/19/2016

Having returned from a trip to Jordan recently, I ate something similar and wanted to have it again! This is delicious. I made it with fresh peppers and thought it worth the effort!

• geeslin

• Vero Beach, FL

• 7/16/2016

This is a staple for sharing at parties and get-togethers! I use fresh, organic peppers, lots of acid, GF Tapioca bread and plenty of pomegranate molasses, which *I keep* in the pantry ! It's fantastic stuff that is super concentrated in flavour... I've tried doing it with other high-end vinegars, but it's not quite the same. I got a lot of exposure to variations of this recipe while living in Southern California, so I do it by taste, though this is a good-ish guideline recipe. I make a 4-6x batch at a time, because it goes that fast! I prep it in a large Le Creuset vessel with an immersion blender, because that large a batch can be taxing on a regular food processor blade or blender. Goes well with: * Crudites * Seeded Crackers (Mary's Gone Crackers) * Rice Cakes * As a condiment/spread on sammies Super versatile and satiating!

• madhattrix

• San Francisco, CA

• 5/25/2016

Love, love, love, this. Roasted 3 peppers and only used 1/4c oil. Other than that pretty much followed the recipe. I am addicted!

• iscreamer1

• Cave creek, AZ

• 4/3/2016

Outstanding! I did make a few changes, using jarred roasted peppers. I substituted crackers for the bread, and omitted the pom-molasses(who keeps this stuff in their cupboard anyway???). Delicious.

• ppierquet

• Wooster, OH

• 7/27/2015

I had previously used roasted peppers but it's more time efficient and just as tasty to use the jar peppers well drained. I added a little agave syrup, a bit of panko breadcrumbs. Fabulous.

• megamarbles

• Montreal QC Canada

• 6/5/2015

YUMMY!

• mubbus

• Philadelphia PA

• 2/25/2014

This is wonderful. After reading the reviews, I roasted three peppers, used 2 fresh garlic and 1 roasted garlic clove, added a bit more molasses, and added 1 tsp sumac. Also much less oil - I added around 1/4 cup, just enough to make it smooth. The sumac really gives it a wonderful taste, thanks to the reviewer who mentioned it!

• stillcookin

• 5/26/2013

Of all the recipes for Muhammara that use canned red peppers, this is the best. It's super easy and has a good texture, excellent flavor.

• reenz

• 5/12/2013

I brought this to a Christmas Day open house and used freshly made bread crumbs from two frozen gluten-free dinner rolls to accommodate my friends' dietary needs. They worked beautifully. I also used Aleppo pepper (1/2 tsp), and after researching a number of other recipes for this dish, I decided to add 1/4 tsp allspice and 1/2 tsp of paprika. Everyone wants the recipe!

• furrgie

• Boston, MA

• 12/25/2012

to A Cook From Australia - replace the bread crumbs with crumbled rice crackers for a gluten free version. May be even better than original

• lwayne

• Asheville, NC

• 11/15/2012