Sunday, January 24, 2010


It seems it's been seven months since my last post! Amazingly enough, I haven't lost all of the cooking notes I've amassed in that time so have a good amount to add...

I was obsessed with muhammera from Ali Babba in Pittsburgh and it was on my foods to figure out how to make list when I moved. I think my version is spicier and less oily than there's, but I like it that way. Recipes I've found called for aleppo peppers, but since I've had no luck finding them I use a mix of paprikas and cayenne to obtain the smokey, spicy flavor. Pomegranate molasses is the key flavor of this spread. It's thick and syrupy, sweet and sour. Pomegranate juice will not substitute for it.


1 cup toasted walnuts
1/2 cup fresh bread crumbs (fresh really makes a difference here)
2 roasted red peppers
2 cloves garlic
1 tsp cumin
2 tsp hot paprika
1 tsp smoked paprika
1/2 tsp cayenne pepper (optional)
3 tbs pomegranate molasses
1/4 cup olive oil

In a food processor, combine the red peppers, garlic, spices and pomegranate molasses until smooth. Add the walnuts and bread crumbs and pulse until combined but slightly chunky. Add the olive oil and process until it is a spreadable consistency but not totally smooth. Serve with pita wedges, bread or vegetable slices.