Let me introduce you to Muhammara, this appetizer originated in Syria 🇸🇾 and is enjoyed all over the Levant region. It’s the perfect side dish for any gathering, and alongside mashawi (barbecue), I’m teaching you the easy way, there are so many ways to make this dish! Think about it for your next Thanksgiving.
Ingredients
- 5 tbs. Pepper paste (heaping)
- 1/2 to 3/4 cup sesame ka’ak (fine ground) substitute with breadcrumbs
- 1/2 cup walnuts (ground)
- 1/2 – 1 tsp. Chili flakes
- 1 medium onion chopped (fine)
- 1 tsp. Coriander
- 1 tsp. Cumin
- 1 tsp. Paprika
- 3/4 tsp. Olive oil
- 1/2 tsp. Salt
- 1/2 cup olive oil
- 1/2 cup tahini (sesame paste)
- 1/2 cup pomegranate molasses
- 1/4 tsp. Arabic coffee powder or espresso
- 1/2 tsp. Black sesame (optional)
Instructions
- In a bowl mix the pepper paste, bread crumbs, walnuts, 1/2 – 1 teaspoons of chili flakes (for the bread crumbs start with 1/2 cup and from there you can add more depending on how thick you like it).
- Sauté 1 onion with the 3/4 tsp. olive oil, 1 teaspoon of coriander, 1 teaspoon of cumin and 1 teaspoon of paprika enough to take the bite off the onions and for the spices to become fragrant.
- Add to the pepper paste mixture and mix well, add 1/2 cup olive oil, 1/2 cup tahini and 1/2 cup pomegranate molasses mix well. Then comes the ingredient that brings it all together COFFEE don’t be surprised!! Add and mix well, cover and let sit in the fridge for at least an hour.
- Decorate with walnuts, pomegranate seeds and a drizzle of olive oil. Enjoy.
Notes
- I used ka’ak with sesame seeds that’s why I didn’t add any, if you use breadcrumbs then add the black sesame seeds.
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