Muhamarra (Roasted Pepper and Walnut Spread)

This recipe, adapted from José Andrés’ Zaytinya: Delicious Mediterranean Dishes from Greece, Turkey and Lebanon, makes the most delicious muhammara to come out of our own home kitchen (and we’ve made quite a few!). It may even be the best we’ve ever tasted, striking the perfect balance of tangy, salty, savory, lightly sweet and lightly astringent (from walnuts).

READ: Eastern Mediterranean mezze get the José Andrés treatment in his wonderful new ‘Zaytinya’ cookbook

According to Andrés’ headnote, muhamarra, which includes Aleppo pepper, is “often associated with Syria, but it’s also claimed by Lebanon and Turkey, where the dish is made with the very similar Marash pepper.” We’re often pretty lazy when it comes to roasting peppers and frequently buy jars of roasted peppers instead of roasting them, but for this recipe, you roast fresh ones together with walnuts and spices — it’s easy, and pulls the whole dish together.

Andrés recommends serving it as a dip (we love it with toasted pita or pide bread), or with grilled vegetables or chicken.

The original recipe, as published in Zaytinya, says it makes 1 cup, but we got nearly two cups. That said, it was so wonderful we didn’t want to scale back the yield.

Makes about 1 3/4 cups / 400 ml.

Ingredients

3 large red bell peppers, cored, seeded and sliced

1 teaspoon granulated sugar

Kosher salt

1 teaspoon canola oil

1 cup / 100 g walnut halves and pices

1/4 teaspoon Aleppo pepper

1 teaspoon ground cumin

1 tablespoon fresh lemon juice

1 1/2 tablespoons pomegranate molasses

2 tablespoons extra-virgin olive oil

Instructions

1. Heat the oven to 350 F / 180 C and line a rimmed baking sheet with parchment paper.

2. Toss the peppers, sugar, 1 teaspoon of salt and canola oil together on the baking sheet, then roast for 20 minutes, until sizzling around the edges. Keeping the oven at the same temperature, pull out the baking sheet, spread the walnuts over the peppers and roast until fragrant and light browned, about 7 minutes. Sprinkle the Aleppo pepper and cumin over the roasting peppers and walnuts and continue to roast for 3 more minutes.

3. Transfer the peppers and walnuts to a food processor, add the lemon juice and pomegranate molasses, and purée until smooth. Continue blending and slowly drizzle in the olive oil until the purée becomes emulsified and resembles a creamy sauce that’s almost as thick as hummus; add a little water if needed, then season to taste with salt.

4. To serve, spoon into bowls as a dip or spread on a platter and top with grilled vegetables or chicken. Cover any remaining muhamarra and refrigerate for up to a week.