Turkish Muhammara Recipes
TURKISH MUHAMMARA
I found this in today's Toronto Star and I'm posting it for ZWT6. The person who submitted the recipe to the Star says this "is like the nation food" in the region of Kilis. The big difference between this version and the Lebanese version of muhammara is the addition of feta and a complex taste that comes from multiple ingredients. The Toronto Star states that a couple of the harder to find ingredients may be considered optional i.e. the hot paprika mix/pepper cream. Cooking time is refrigeration time. Made for ZWT6
Provided by Dreamer in Ontario
Categories Cheese
Time 2h
Yield 2 cups
Number Of Ingredients 26
Steps:
- 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.).
Nutrition Facts : Calories 892.5, Fat 77.5, SaturatedFat 17.8, Cholesterol 67, Sodium 1060.1, Carbohydrate 34.9, Fiber 8.3, Sugar 10.1, Protein 25.4
MIDDLE EAST MUHAMMARA
This recipe is very versatile! It can be used as a dip with bread, a spread or along with kebabs and other grilled meats! VIDEO https://www.youtube.com/watch?v=wpnU_5eEAso
Provided by CLUBFOODY
Categories Southwest Asia (middle East)
Time 15m
Yield 2 cups
Number Of Ingredients 13
Steps:
- In a medium skillet over medium heat, throw in walnuts and sauté until they become more fragrant; toss often, about 4-5 minutes. Remove from the heat and add to the bowl of a food processor.
- Add roasted red peppers, breadcrumbs, oil, garlic, tomato paste, lemon juice, pomegranate molasses, cumin, paprika, aleppo pepper, and salt; process until blended but not completely smooth, keeping the mixture slightly coarse. The process time shouldn't take more than 1 minute. Half way through, clean the sides of the bowl; taste and adjust if necessary.
- Transfer the muhammara in a serving dish, cover with plastic wrap and transfer to the refrigerator for 1 hour to allow the flavors to blend together.
- When ready to serve, sprinkle chopped walnuts, fresh parsley and drizzle about ½ tablespoons oil if desired. Yield 2 cups.
Nutrition Facts : Calories 846.2, Fat 76.3, SaturatedFat 9, Sodium 2285.2, Carbohydrate 35.7, Fiber 7.3, Sugar 4.5, Protein 14.3
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