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  • Muhammara

    2 votes
    Muhammara
    Prep time:
    Servings: 1 1/2 cups
    by J. Larkin
    3 recipes
    		 >
    A great dip for grilled meats

    Ingredients

    • Roasted red peppers 1#
    • Ancho peppers (soaked and seeded, save liquid) 1/2 each
    • Walnuts or almonds (toasted and ground) 2 ounces
    • Wheat bread (fried in olive oil until golden
    • brown, then ground) 3 slices
    • Pomegrante molasses 2 Tablespoons
    • Ground cumin 1 teaspoon
    • Pure olive oil 1 ½ Tablespoons
    • Honey 1 ½ teaspoons
    • Sea salt (to taste)

    Directions

    1. 1. Combine all ingredients in food processor and puree until smooth.
    2. 2. Cover, label,date and store.

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    Reviews

    • John Spottiswood
      John Spottiswood
      We served this last night with grilled steak and lamb. Everyone who tried it raved about it. It is surprisingly thick. I added extra olive oil, and it still came out with the consistency of a spread rather than a dipping sauce. We served it like mustard, with each person putting a dollop on their plate and then dipping bites of meat into it before putting in their mouths. It has an interesting, sweet and slightly spicy flavor that I really enjoyed. Try it as an option the next time you grill! Thanks for sharing, J.

      Comments

      • John Spottiswood
        John Spottiswood
        Wow, this sounds really interesting. Thanks for sharing J. What sort of meat do you dip in it...and is Pomegranate molasses easy to come by? Adding to my Try Soon folder!

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