Muhammara (Adapted from The Language of Baklava by Diana Abu-Jaber)

This Middle-Eastern walnut and pomegranate spread can be a great cold weather treat, but can definitely be enjoyed year round. The hardiness of the walnuts and the heat of the spices will keep you satisfied and warm you from the inside out! You can eat it on crackers, use it to accent veggies or as a dip. It’s a healthy addition that will leave you feeling satisfied as you start to crave more dense meals.

How it Works?

Cold weather makes us naturally crave heavier, fattier foods. The trick is to choose foods with good fats and high nutritional value. Walnuts and olive oil are rich sources of Omega 3 fats and protein that will help keep you satisfied. Pomegranates are great for promoting heart health primarily from the high antioxidant activity. The spices help boost the body’s internal temperature, helping to keep you warm. Cumin, specifically aids in digestion and has some detoxifying and antiseptic properties as well.

What Am I Eating?

The main ingredients are walnuts and roasted peppers. Nothing earth shattering there. What makes this dish exotic is the pomegranate molassis (nasrahab in Georgian or dibs rumman in Arabic.) It’s has a rich tangy flavor and thick texture that can compliment many nut and bean dishes. It can also make an excellent glaze or marinade for chicken or fish dishes. If you can’t find it, you can try using pomegranate juice, but add more olive oil to compensate for the consistency. I’ve also substituted Almond meal or flour for the traditional bread crumbs to make it gluten and wheat-free. Feel free to use the traditional bread crumbs instead to keep it authentic. Use multi-grain bread, toast it and crumble it to avoid the processed store brand. Make it!

Serves 4 | Prep time ~20-25 min

• 2 red bell peppers (You can jarred ones, but doing it yourself will give it a better smoky flavor)
• 1 1/2 cups walnuts
• 1 teaspoon crushed red pepper flakes 
• ½ - 1 tablespoon fresh crushed garlic
• 1 teaspoon cumin powder
• 1/2 cup almond flour (you can use bread crumbs if you want to stay traditional)
• 1/4 cup olive oil 
• 2 tablespoons pomegranate molassis (nasrahab in Georgian and dibs rumman in Arabic) or substitute pomegranate juice 
• pinch of salt
• 1/2 teaspoon honey
• 1/4 cup tomato puree
• 1/4 teaspoon cinnamon
• small handful of parsley

Roast the peppers until charred all over. Place them on a cookie sheet on the top rack under the broiler. Turn them to char each side. When you remove them from the over, place them in a paper bag or sealed container for 10 minutes. Peel, stem and seed them, then chop coarsely.

Combine all the ingredients, except parsley, in the food processor or blender. Blend until smooth. Add salt to taste and extra olive oil if you want a thicker consistency. Garnish with parsley and serve cold.

 

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