Muhammara on Dough
A muhammara spread made with peppers and walnuts, spread over dough or pastries.
A spiced pepper-and-walnut spread served on dough or pastry.
Like a roasted pepper dip spread on flatbread.
Keep the dough thin so the muhammara flavor stays the focus.
Ingredients
- 2 cups pepper paste
- half a cup ground walnuts
- 1½ cups onion
- 1 cup olive oil
- ¼ cup corn oil, for frying the onion
- ¼ cup pomegranate molasses
- 1 tablespoon tomato paste
- 1½ tablespoons ground cumin
- 1 teaspoon salt
- 1½ tablespoons sesame seeds
- 1 tablespoon nigella seeds
- 1 tablespoon dried coriander
- ½ teaspoon white pepper
- in place of 1 tablespoon tomato paste a small tomato or a medium tomato, cut into small pieces
Instructions
- Place a pot over medium heat, then add ¼ cup corn oil to the pot.
- Add the onion to the pot, then sprinkle the salt over the onion in the pot.
- Stir the onion in the pot over the heat until softened.
- Add the pepper paste to the pot after the onion has softened.
- Add the tomato paste to the pot; as the chef mentioned, a small tomato or a medium tomato cut into small pieces may be used instead.
- Add the ground walnuts to the pot.
- Add the dried coriander, white pepper, cumin, sesame seeds, and nigella seeds to the pot.
- Give the ingredients in the pot a light stir over the heat.
- Remove the pot from the heat, then add the olive oil to the pot.
- Add the pomegranate molasses to the pot after adding the olive oil.
- Stir the ingredients in the pot until combined and the muhammara is ready with a firm, not dry consistency.