https://www.copymethat.com/r/bKNgI9808/muhammara-red-pepper-and-walnut-spread/
136700863
nRJ3OY7
bKNgI9808
2024-05-16 02:01:08
Muhammara (Red Pepper and Walnut Spread)
loading...
X
from Ana Sortun. Adapted by The New York Times
Total Time
5 minutes, plus thawing if using frozen peppers
Rating 5
see community notes
Freeze vegetables at the height of the season, when they are at their Technicolor best, and you'll be rich with cooking options for months to come. For example, this muhammara, the Middle Eastern red pepper and walnut spread, can be made with either fresh red bell peppers or ones that you have chopped and frozen. The version made with frozen peppers is a little looser and lighter in color than the version starting with fresh peppers, but otherwise you sacrifice nothing having started with frozen produce — the two final spreads are similar in taste. —The New York Times
Featured in: Freezing Food: Tips From Chefs
Total Time
5 minutes, plus thawing if using frozen peppers
Rating 5
see community notes
Freeze vegetables at the height of the season, when they are at their Technicolor best, and you'll be rich with cooking options for months to come. For example, this muhammara, the Middle Eastern red pepper and walnut spread, can be made with either fresh red bell peppers or ones that you have chopped and frozen. The version made with frozen peppers is a little looser and lighter in color than the version starting with fresh peppers, but otherwise you sacrifice nothing having started with frozen produce — the two final spreads are similar in taste. —The New York Times
Featured in: Freezing Food: Tips From Chefs
Ingredients
- 1 large fresh red bell pepper, roasted (see note), or 1 chopped frozen red bell pepper, thawed
- ½ cup chopped scallions (3 to 4 scallions)
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt, more to taste
- 3 teaspoons pomegranate molasses
- 1 teaspoon red pepper flakes (preferably Marash or Aleppo), more to taste
- 5 tablespoons olive oil
- ¾ cup walnuts, lightly toasted
- 4 to 6 tablespoons fresh bread crumbs
Steps
Directions at cooking.nytimes.com
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!