Muhammara with Crudités

  • leleinthesky Posted: 07/26/10
    Worthy of a Special Occasion

    I have never had the real thing, so I cannot comment on authenticity, but as someone who loves roasted walnuts and red peppers, I thought the combination was fantastic. The taste and especially the aroma reminded me of a twist on mole- the same combination of sweetness and smokiness. Mine also made considerably less than three cups.

  • VAinVT Posted: 08/02/10
    Worthy of a Special Occasion

    I made this last night for a dinner party and it was a tremendous hit. After reading the comments, I found an authentic recipe that had 3/4 cup olive oil, so I decided to go with the CL one. I'm not mid-Eastern, so can't say this recipe is authentic, but I can say it is delicious, light, and perfect with crudites for a summer evening.

  • emmie123 Posted: 06/26/10
    Worthy of a Special Occasion

    This recipe adds too many uneccesary ingredients. This is a dip that originated in the northern part of Syria. In Syria we make it using walnuts, dried bread sticks crumbs, pomegrant molasses (buy at MIddle Eastern Markets), red pepper paste (also from Middle Eastern Markets), olive oil, and some water. That is all you need for this delicous Syrian dish appetizer. For those who don't know, Syria is under Turkey and neighbors also to Isreal and Lebanon.

  • Mom2Alia Posted: 06/01/10
    Worthy of a Special Occasion

    I had this dip about a year ago at a Turkish restaurant and LOVED it. I was very excited when I saw it in this months edition. This recipe was much sweeter than the dip I had and the cinnamon flavor was quite prominent. I notice other recipes for this dip do not have the cinnamon. I will try again and maybe increase the walnuts, leave a bit chunkier, a little less tomato paste and omit the cinnamon. I will likely taste and tweak as I go. I am in fact snacking on this dip now with some rice crackers. It's a great alternative to hummus which is a regular snack for me. This recipe did not make the amount listed (~3cups). It yielded about 1.5cups and I followed the recipe as written.

  • jebavonct48 Posted: 12/06/12
    Worthy of a Special Occasion

    This is fantastic. My sister is vegan and I am determined to make "real" food without tofu when she comes to dinner. Made this as an appetizer for Thanksgiving and made more for my book club. Since I had a big jar of roasted peppers I used those instead of fresh. Served with crackers and fresh vegetables. A real hit and a really nice change from hummus.


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