July 15, 2012 Muhammara The first time I heard of, saw and tasted muhammara was the same day I had a bag of it literally tossed at me. Let me explain: I went into this small Turkish takeout restaurant during lunchtime with a friend one day, ordered a little container of it, waited in line and purchased it from the typically surly guy who is always at the register. On this particular day, however, this guy was especially irate. As my friend and I stood to the side waiting for our orders to be called, this guy came out from the behind the counter with my order and rudely tossed it at me. Although it was kind of embarrassing and insulting at the time, it was worth the mini-drama in the end … that muhammara was rich, tangy, bright orange and tasted amazing!
If using fresh peppers, brush them all over with a thin coat of olive oil and place them on a hot grill. Roast each side about 4 minutes, until they are charred and black all over. Then place them into a deep pot and cover with aluminum foil for about 15 minutes. Rub off any of the black char, then chop off the stem, and scrape out the seeds. Set aside.Toast the piece of bread, then cut off the crusts and place it into a food processor. Pulse a few times to create breadcrumbs. Add the roasted red pepper to the food processor and pulse again.
Place a small sautepan on your stovetop and let it become very warm over medium heat, about two minutes. Place the walnuts into the pan for about 3 minutes, stirring occasionally to prevent scorching, and then transfer them to the food processor.Place about a teaspoon of olive oil into the same saute pan and add in the shallot slices. Saute for about a minute, then toss in the garlic for about a minute more, stirring to prevent the garlic from burning. Transfer this to the food processor, then pulse a few more times.
Filed Under: Appetizers, Spreads Tagged With: garlic, habanero, shallots, srirachaReader InteractionsComments
Justin (Lotus Artichoke) says	July 23, 2012 at 8:08 am	This looks fantastic. I expect to be trying this recipe sometime this week. We love spicy spreads and dips and I'm always up for new twists.
erinwyso says	July 23, 2012 at 10:13 am	Thanks Justin! I've had positive experiences at other Turkish takeaways here, so I think its definitely local to this place. I hope you enjoy this muhammara — thanks for stopping by!
Pressed Maitake Buns with Gochujang-Hoisin GlazeRoasted Garlic and Sriracha Hummus20 Packable and Portable Vegan RecipesCarrot Lox
Curry-Scented Soy Curls with Sesame-Cinnamon DressingFresh Mint and Fennel Frond Tea
July 15, 2012 Muhammara The first time I heard of, saw and tasted muhammara was the same day I had a bag of it literally tossed at me. Let me explain: I went into this small Turkish takeout restaurant during lunchtime with a friend one day, ordered a little container of it, waited in line and purchased it from the typically surly guy who is always at the register. On this particular day, however, this guy was especially irate. As my friend and I stood to the side waiting for our orders to be called, this guy came out from the behind the counter with my order and rudely tossed it at me. Although it was kind of embarrassing and insulting at the time, it was worth the mini-drama in the end … that muhammara was rich, tangy, bright orange and tasted amazing!
If using fresh peppers, brush them all over with a thin coat of olive oil and place them on a hot grill. Roast each side about 4 minutes, until they are charred and black all over. Then place them into a deep pot and cover with aluminum foil for about 15 minutes. Rub off any of the black char, then chop off the stem, and scrape out the seeds. Set aside.Toast the piece of bread, then cut off the crusts and place it into a food processor. Pulse a few times to create breadcrumbs. Add the roasted red pepper to the food proc
essor and pulse again.
Place a small sautepan on your stovetop and let it become very warm over medium heat, about two minutes. Place the walnuts into the pan for about 3 minutes, stirring occasionally to prevent scorching, and then transfer them to the food processor.Place about a teaspoon of olive oil into the same saute pan and add in the shallot slices. Saute for about a minute, then toss in the garlic for about a minute more, stirring to prevent the garlic from burning. Transfer this to the food processor, then pulse a few more times.
Filed Under: Appetizers, Spreads Tagged With: garlic, habanero, shallots, srirachaReader InteractionsComments
Justin (Lotus Artichoke) says	July 23, 2012 at 8:08 am	This looks fantastic. I expect to be trying this recipe sometime this week. We love spicy spreads and dips and I'm always up for new twists.
erinwyso says	July 23, 2012 at 10:13 am	Thanks Justin! I've had positive experiences at other Turkish takeaways here, so I think its definitely local to this place. I hope you enjoy this muhammara — thanks for stopping by!
Pressed Maitake Buns with Gochujang-Hoisin GlazeRoasted Garlic and Sriracha Hummus20 Packable and Portable Vegan RecipesCarrot Lox
Curry-Scented Soy Curls with Sesame-Cinnamon DressingFresh Mint and Fennel Frond Tea