Muhammara

My friend Kelli, also the Kellie from my recipe club, brought some Muhammara to work the other day. She was talking about how she loves this stuff called Muhammara, that they serve at Mazza (Middle Eastern Restaurant).

Anyhoo, she loved it so much, she found a recipe on Epicurious for it and brought some in for her lunch. At first offer, I was hesitant, only because I have been spending a lot of time potty training our new puppy in the back yard, and the Muhammara looked suspiciously familiar. After my first taste however, I think Kelli was wishing she hadn't  offered, as I was double knuckle deep in her dip. It was tastee.

Kelli brought carrot sticks to eat it with, and the consistency is much like hummus, but she also had used it as a sandwich spread, and the recipe says it would make a good accompaniment to kebabs, meat or fish, or grilled pita.

I immediately printed myself off a copy and have been happily snacking ever since. The day I made it, Dawson was hovering around, and kept making comments about how he doesn't like peppers. Then when I was giving the walnuts a quick stove top toasting, he said how he didn't care for walnuts. I understood what he was talking about, since giving the list of ingredients a once over, there was no way I would have tried it, had I not already tasted it.  Dawson hung around though, and since I didn't have bread crumbs and substituted my Food Should Be Good Chips, which he likes, he gave it a taste. Hallelujah, it was a hit. Both Boyz went to town and I immediately had to make a second batch.

Roasted Red Pepper and Walnut Spread
Gourmet/August 2009
by Gina Marie Miraglia Enquez

A take on muhammara, a Turkish and Syrian red pepper spread thickened with bread crumbs and walnuts, this sunset-hued condiment comes together in minutes and does double duty as an accompaniment to both the kebabs and the grilled pita.

Yield: Makes about 3 cups

Ingredients
2 (7-to 8-ounces) jars roasted red peppers, rinsed and drained
1 cup coarse fresh bread crumbs (from a baguette)
1 cup walnuts, toasted
1 tablespoon red-wine vinegar
1/2 teaspoon cumin
1/8 teaspoon cayenne
1/4 cup extra-virgin olive oil

Preparation
Puree roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth.

With motor running, add oil in a slow stream, blending until incorporated.

Cooks' Notes:
*Spread is also delicious with crudites, crackers or toasts.
*Spread can be made 3 days ahead and chilled. Bring to room temperature before serving.