Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Muhammara
Muhammara is a spicy-tart dip for flatbread made from walnuts and roasted red peppers. The name comes from the Arabic word for reddened, and the dish originated in Syria, where it often is served alongside hummus and baba ganoush. Aleppo pepper is made from ground dried Halaby chilies; it tastes subtly of cumin and fruit, with only mild heat. Look for it in well-stocked markets and spice shops, but if you cannot find it, simply leave it out—the muhammara will still be delicious. Serve with flatbread or vegetables for dipping or use as a sandwich spread.
2
Cups
Tip
Don’t forget to pat the roasted peppers dry after draining them. Excess moisture will make the muhammara watery in both flavor and consistency.
20 minutes
Ingredients
-
4
teaspoons ground cumin
-
7
inch pita bread, torn into rough pieces
Directions
-
01In a small skillet over medium, toast the cumin, stirring, until fragrant, about 30 seconds. Remove from the heat and set aside.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
On TV, Chris made a point that using untoasted raw walnuts was key to making this dish good. Very important to remember!