Taste of Olney

Taste of Olney Muhammara - Roasted red pepper dip The people of Syria and Turkey have been in our prayers and on our minds in recent weeks as they come through the aftermath of two deadly earthquakes so Danny pays tribute to their ancient civilizations with this week’s recipe for Muhammara, or red pepper dip.

“Muhammara” means “reddened” in Arabic because the dish is prepared with roasted red peppers and sumac, a spice that gives it a rich red color. Sumac, a cousin of both the cashew plant and the North American plant with poisonous white berries, has been used as a spice, a dye and medicinally since ancient Roman times. According to Eater.com, sumac tastes like “the tang of fresh-squeezed lemon juice; it’s tart and sharp but also contains a hint of sweetness, along with lingering floral notes.”

This is a savory and sweet, slightly smoky and spicy version of hummus that can be used in a similar fashion - dipped with pita chips or warm pita bread, or as an accompaniment to grilled meats, fish or kebabs. Muhammara is said to have originated in the Syrian city of Aleppo – and thus uses Aleppo peppers to add spiciness – and has traveled across the world over the centuries. Texas Monthly magazine recently featured its take on Muhammara using lentils and piquillo peppers.

For his version of a recipe from “The Mediterranean Dish” website, Danny substituted coriander for sumac and red pepper flakes for Aleppo peppers. He also made pomegranate molasses on the stovetop using pomegranate juice and sugar with lemon zest thrown in to brighten the flavor. You can slowly reduce the pomegranate molasses on the stovetop as you roast the peppers and walnuts. Danny made the muhammara in a small blender, but you also can use a food processor to blend this dip to smoothness. It will keep in the refrigerator for up to a week if stored properly.

As always, all ingredients are available at Stewart’s Food Store.

Enjoy!

Suggested ingredients:

2 red bell peppers 4 tbsps extra virgin olive oil, divided ½ shelled walnuts 1 garlic clove, roughly chopped 2 tbsp bread crumbs 1-½ tbsp pomegranate molasses 1 tsp red pepper flakes ½ tsp sugar 1 tsp coriander ½ tsp salt ½ tsp cayenne pepper (optional) For pomegranate molasses: 4 cups pomegranate juice ½ cup sugar 1 tbsp lemon juice or 1 tsp lemon zest

Preparation: Step 1: Roast walnuts on a baking sheet at 350 degrees for 12 minutes. Kick up the stove temperature to 425 degrees. Brush the whole red bell peppers with 1 tbsp olive oil and place in a lightly oiled oven-safe pan or cast iron skillet. Roast at 425 degrees for 40 minutes, turning them over once or twice.

(If making pomegranate molasses) Once the peppers are in the oven, place pomegranate juice, sugar and lemon juice or zest into a 4-quart saucepan and cook over medium heat until the sugar dissolves. Reduce heat to medium-low and cook until the mixture has reduced to 1-½ cups, about 50 minutes. Remove from heat and allow to cool in the saucepan for 30 minutes. Molasses can be stored in a glass jar in the refrigerator for up to 6 months.

Step 2: Remove from oven and place peppers in a bowl. Cover with plastic wrap for a few minutes to trap the steam and make them easier to peel. When cool, peel the peppers, remove the seeds and slice the peppers into small strips.

Step 3: Place the peppers in a large food processor with 3 tbsps olive oil, walnuts, bread crumbs, pomegranate molasses, red pepper flakes, sugar, coriander, salt and cayenne (if using). Blend into a smooth paste.

Step 4: Place in a serving bowl and allow to come to room temperature before serving. Top with a drizzle of olive oil and garnish with walnuts and fresh parsley. Serve with pita bread or pita chips.