Muhammara: Veggie Share Week #18 – 10.6.21
I sat down to write your newsletter, and then I felt a strong pull to my refrigerator. The muhammara was calling to me. I just had to finish up the tiny bit remaining in a jar – a perfect mid morning snack.
Ever heard of Muhammara?
First thing to know: it’s delicious.
Second thing to know: it’s just fun to say.
Third thing to know: now is the season for it.
According to Wikipedia (sorry we are hustling to get carrots out of the field before the rains and we are understaffed today, so I’m being a lazy writer):
“Muhammara or mhammara is a spicy dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs. It is associated with Aleppo, but can also be found in Turkey, especially in southeastern regions, where Arab dishes are more common in the local cuisine because of the Syrian cultural influence.”
The way I think about Muhammara is as a roasted red pepper pesto. It’s basically a dip with countless variations. I’m gluten free, so I make mine bread crumb-free. I use molasses and a spoonful of pomegranate juice concentrate instead of pomegranate molasses. My co-worker, Meg, uses honey and lemon as a substitute for pomegranate molasses. She also grills both scallions and the red peppers and throws all the charred bits in. (FYI hers is far superior to mine)
Just like pesto, Muhammara has a delicious flavor and makes a super easy dinner. Smear it on tasty bread, decorate it with a few olives on the side, add a salad to the plate – dinner done.
There are loads of recipes out there – and they are super easy. Hardest part is roasting a pepper, and well, you all are pros at roasting things by now, so this will be easy!
If you’ve never had it before…. you’re welcome. Muhammara is a delight, and a fantastic way to use your peppers!