Best Turkish Muhammara Recipes

TURKISH MUHAMMARA

Turkish Muhammara image

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

Ingredients

5 ounces walnuts (halves or pieces)
5 ounces greek feta, rinsed, well crumbled
1/4 cup unseasoned breadcrumbs
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/2 lemon, juice of
1 tablespoon pomegranate molasses
1 teaspoon fresh pomegranate juice (such as POM Wonderful)
1 tablespoon tomato paste
2 teaspoons hot paprika mix pepper cream (i.e. Univer Rotes Gold hot paprika mix or cream from Hungary or Martelli hot pepper cream both of wh) (optional)
2 teaspoons minced flame-roasted sweet red peppers
1/2 teaspoon crushed red pepper flakes, packed in sunflower oil will do (any Italian jar labelled pepperoncini (minced hot peppers in sunflower oil)
1/2 teaspoon hot sauce
1 1/2 teaspoons ground cumin
1 teaspoon paprika
3/4 teaspoon red chili pepper flakes
3/4 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 pinch granulated sugar
1/2 cup yellow onion, minced
1 green onion, trimmed, finely sliced
kosher salt, to taste
pita bread, crusty bread or cracker, for dipping

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

TURKISH MUHAMMARA (RED PEPPER AND WALNUT SAUCE)

Turkish Muhammara (Red Pepper and Walnut Sauce) image

Provided by Recipe courtesy of Joyce Goldstein

Yield Serves 10

Number Of Ingredients 1

Ingredients

Ingredients: 3 bell peppers, large, red, roasted, peeled, pureed 1 ½ cups walnuts, toasted, coarsely chopped ½ cup whole wheat breadcrumbs, dry 2 teaspoons red chili pepper flakes 1 teaspoon cumin, ground, toasted ½ teaspoon allspice 2 tablespoons tomato paste 2 tablespoons pomegranate molasses (you can substitute honey) 1-2 tablespoons fresh lemon juice ½ teaspoon sugar ½ teaspoon salt 6 tablespoons extra virgin olive oil

Steps:

Combine bell peppers, walnuts, breadcrumbs, and spices in the container of a food processor or blender. Process to combine. Add tomato paste, pomegranate molasses, lemon, and process until smooth. Add roasted pepper puree and process again. Add sugar and salt. Then gradually add the olive oil. Spoon into a small bowl and garnish with chopped parsley. Chill until ready to serve.

Nutrition Facts : Nutrition facts Per 1/10 of recipe 260 calories 4 grams of protein 18 grams of carbohydrates 3 grams of fiber 160 milligrams of sodium