Muhammara
One of the best days I spent in Istanbul was cooking in the home of Ela, and then shopping in the Spice Market. Ela lived in the modern neighborhood just across the Galata Bridge in Istanbul. Her apartment overlooked the Black Sea, and we sat in her living room drinking hot tea while she told me stories of cooking with her grandmother as a child. We spent the morning making some of her favorite Turkish recipes, including muhammara, the red pepper and walnut spread that has become a staple in my kitchen. It is a great spread on sandwiches, pita, vegetables, and grilled meat. In other words, this is one of my favorite spreads that is good on everything!
Ingredients
Makes 2 Cups
Muhammara:
3 large red bell peppers
1 1/2 cups toasted walnuts
1 tbsp. tomato paste
3/4 cup bread crumbs
1/4 cup olive oil
1 tablespoon freshly squeezed lemon juice or pomegranate molasses
1 teaspoon smoked paprika
1 teaspoon ground cumin seeds
1 teaspoon kosher salt
Process
Preheat oven to 375 degrees. Place whole red bell peppers on a baking dish and put in the oven to roast for 25 minutes, until skins are blistered and turning dark. Remove from oven and place in a bowl. Cover with plastic wrap and let peppers cool.
When cooled, remove skin, seeds and stems from peppers and discard. In the bowl of a food processor, add the walnuts and pulse until coarsely ground. Add the peppers and remaining ingredients and process into a coarse paste. If the mixture is too thick, add a splash of water.
