Middle Eastern Red Pepper-Walnut Dip

Written by Kenneth Lee 2020-09-09

Table of Contents:

MuhammaraUltimate Vegan Syrian Dip! المحمرة

A rich dip that’s sweet, tangy, savory, and nutty_Muhammara! Transform walnuts, pomegranate molasses and roasted peppers to make this mouthwatering Syrian treat!
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Salty, sweet, nutty, spicy-this dip is EVERYTHING!
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How To Make Muhammara (Capsicum & Walnut Dip)

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How To Make Muhammara (Capsicum & Walnut Dip).
3 red capsicums.
1 tbsp oil.
1 cup walnuts.
1 tsp salt.
1 tbsp lemon juice.
1/4 tsp black pepper.
2 crushed garlic cloves.
1 tsp ground cumin.
1 tbsp aleppo chilli flakes (substitute chilli flakes).
1 tbsp pomegranate syrup/concentrate.
1/4 cup bread crumbs

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Roasted Red Pepper, Walnut, and Pomegranate Dip Eat Clean with Shira Bocar

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Shira makes a healthy snack form the Re-Energize section of the new Clean Slate Cookbook, a bright and refreshing Red Pepper and Walnut Dip w Pomegranate. Loaded with vitamin C and vitamin K, Pomegranate seeds are low in calories and high in fiber, try this delicious dip with slices of warm pita bread and enjoy!
Recipe: http://www.marthastewart.com/1094900/red-pepper-and-walnut-dip-pomegranate.
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Muhammara Walnut & Roasted Red Pepper Dip

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Middle Eastern style spicy dip made with walnuts and roasted red bell pepper originating from Aleppo, Syria..
Ingredients.
3 large red peppers (red capsicum).
1 cup walnuts.
4 tablespoon olive oil.
2 slices of bread (white or brown).
1 tablespoon chopped garlic.
1 tablespoon paprika powder.
1 teaspoon Aleppo chili powder/cayenne pepper (or you can also add red chili powder).
1 teaspoon cumin powder.
2 tablespoon pomegranate molasses (substitute with tamarind pulp + 1 teaspoon Jaggery).
1 tablespoon lemon juice.
Salt to taste.
For the complete recipe, visit: https://www.shanazrafiq.com/2019/02/muhammara-walnut-and-red-bell-pepper-dip.html.
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Muhammara: Roasted Red Pepper & Walnut Dip

Show Description

Move over hummus, a new dip is in the house! Roasted red peppers, pomegranate molasses, roasted garlic, walnuts, and crushed red pepper make this spread so flavorful. Follow my easy, step by step recipe to make this zesty dip..
Print this recipe with the exact measurements here: https://www.dimitrasdishes.com/muhammara-recipe-red-pepper-walnut-dip/.
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Muhammara: Roasted Red Pepper & Walnut Dip/Spread | A Syrian Vegan Dish

Show Description

Here is one of the Syrian recipes that I fell in love with and I had to share its deliciousness with the world! If you try it, please let me know how you find it too! I love to hear your comments and suggestions! It makes my days! Now enough about me and let’s talk about this recipe:
Ingredients.
1/2 cup raw walnuts.
1/4 cup bread crumps.
3/4 cup mild pepper paste (this is a shortcut ingredient and it can be substituted by a jar of roasted red bell peppers or two large red bell peppers, roasted and peeled).
1/4 cup extra version olive oil.
1 tbsp fresh lemon juice (1/2 a lemon).
1 clove of garlic (minced).
2-3 tbsp tahini paste.
2 tbsp pomegranate molasses.
1 tsp ground cumin.
1 tsp paprika (not smoked paprika).
A dash of salt (or salt to taste).
For garnishing:
Fresh mint leaves.
Walnuts (my husband added the walnuts ��).
A drizzle of extra version olive oil.
Important Notes:
�� The mild pepper paste shortcut ingredient can be substituted by two large roasted red bell peppers (there are also ready-made jars of those)..
�� If you use the shortcut ingredient mild pepper paste, those jars already have salt, so add it to taste. I only added a dash of it..
�� You can make it spicier by adding some cayenne and, if you have available, Aleppo red pepper flakes..
�� You can eat this as a spread with barbecued red and chicken meat. Also, it can be used as a vegan dip, or it can even be eaten straight on pita bread!
�� You can find the mild pepper paste, the tahini paste and the pomegranate molasses in any middle eastern or arabic grocery stores!

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Video taken from the channel: Nour Cooks Lebanese

Muhammara (Roasted Pepper & Walnut Spread) How to Make Muhammara Dip & Spread

Show Description

Learn how to make a Muhammara (Roasted Pepper & Walnut Spread) Recipe! Go to http://foodwishes.blogspot.com/2017/06/muhammara-roasted-pepper-walnut-spread.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this Muhammara recipe!

Read: Hydroxycut to lose weight

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Video taken from the channel: Food Wishes

In a food processor or blender, combine bell pepper, scallions, cumin, smoked paprika, red pepper flakes, salt, balsamic vinegar, sugar, toasted walnuts, and garlic infused olive oil. Puree 45 to 60 seconds to form a coarse paste, scraping the sides and bottom of the bowl once or twice.Ingredients 1 large fresh red bell pepper, roasted (see note), or 1 chopped frozen red bell pepper, thawed ½ cup chopped scallions (3 to 4 scallions) 1 teaspoon freshly squeezed lemon juice 1 teaspoon ground cumin 1 teaspoon kosher salt, more to taste 3 teaspoons pomegranate molasses 1 teaspoon red.Instructions Preheat the oven to 425 degrees F. Brush the bell peppers with 1 tbsp of olive oil, and place in a lightly oiled oven-safe pan or cast-iron skillet. Roast Remove from the oven and place the peppers.

2 roasted red peppers peeled (you can try ready roasted too) 1/2 cup of toasted walnuts. 2 cloves garlic. 2-3 tsp pomegranate molasses-according to taste.

2/3 cup breadcrumbs. 1 tsp sweet paprika. I tsp hot red peppers (chill flakes or other hot chill powder) 1/2 tsp cumin (optional but I like it) Squeeze of lemon – optional (if you want it.

This spread was inspired by an appetizer called muhammara found in Middle Eastern countries such as Syria and Turkey. In the original, roasted red bell peppers and walnuts are flavored with pomegranate syrup. If you have pomegranate syrup on hand, you can use it to replace the maple syrup in this recipe. ½ cup chopped walnut pieces.

2 red bell peppers 1 cup walnuts, toasted 1 clove garlic, roughly chopped juice of 1/2 lemon 1/4 cup panko bread crumbs (or substitute other bread crumbs) 1 Tbsp pomegranate molasses* 1 tsp smoked paprika 1/2 tsp red pepper flakes sprinkle.Peel the red peppers using a paring knife. Discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, garlic, paprika, cumin, red pepper flakes.

Scoop up this Middle Eastern dip with warm flatbread, or serve on a mezze platter. Muhammara Recipe (Roasted Red Pepper Dip) This beautifully colored muhammara dip is a true classic in my recipe file, based on a recipe from Paula Wolfert’s stellar book The Cooking of the Eastern.Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper.

Drizzle with remaining 2 tablespoons olive oil. Step 4.A Roasted Red Pepper Walnut Dip that is clean, fresh, irresistible and secretly vegan. With all the benefits of red bell peppers and a few pantry staples, it’s a recipe that offers a fun twist on vegetables. It makes the perfect appetizer dip or spread to share with all your friends!

In a food processor or high speed blender, pulse the roasted red peppers, toasted walnuts, pomegranate molasses, lemon juice, olive oil, garlic, cumin, salt, and aleppo pepper flakes until mixture resembles course sand. You want to leave in some texture here — don’t pulse too much or the dip will become too smooth.Ingredients 2 red bell peppers 1 ⁄ 4 cup extra-virgin olive oil 1 slice white bread 1 cup toasted walnuts 2 Tbsp. fresh lemon juice 2 1 ⁄ 2 tsp.

Aleppo pepper or hot paprika 2 tsp. pomegranate molasses 1 clove garlic, chopped Kosher salt, to taste Pita bread, for serving.Instructions. Combine the peppers, walnuts, scallions, lemon juice, spices, molasses, olive oil and salt in the bowl of a food processor. Process until smooth and then add the bread crumbs, pulsing until the desired consistency. You can always add more.

Muhammara is a Middle Eastern roasted red pepper dip made with roasted red peppers, toasted walnuts, olive oil and lots of great seasonings. This dip’s sweet and savory flavors are mixed with just the right amount of spice for a nice touch of heat. The word muhammara comes from the Arabic word ahmar, which means red.

Muhammara is a Middle Eastern dip or spread made of red bell peppers and walnuts. It is a great alternative to hummus, and perfect for dipping with crackers.

List of related literature:

WHY THIS RECIPE WORKS: Our quick version of this traditional Middle Eastern red pepper dip is simple to make and bursting with authentic flavors.
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes by America’s Test Kitchen America’s Test Kitchen, 2015
Omit oil and substitute butter-sage mixture for roasted red peppers, ½ cup fresh parsley leaves for basil, and ¼ cup toasted walnuts for pistachios in step 2.
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make by America’s Test Kitchen America’s Test Kitchen, 2014
WHY THIS RECIPE WORKS: Our quick version of this very traditional Middle Eastern dip is simple to make and bursting with authentic flavors.
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes by America’s Test Kitchen America’s Test Kitchen, 2014
In a small bowl combine corn, green onions, and the remaining Creamy Walnut-Garlic Vinaigrette; spoon over layers in baking dish.
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day by Better Homes and Gardens HMH Books, 2012
Our quick version of this very traditional Middle Eastern dip is simple to make and bursting with authentic flavors.
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen by America’s Test Kitchen America’s Test Kitchen, 2012
This dip is also delicious spread onto slices of Flourless Sunflower Bread (here).
from The Everyday Ketogenic Kitchen: With More than 150 Inspirational Low-Carb, High-Fat Recipes to Maximize Your Health by Carolyn Ketchum Media Alternatives, Incorporated, 2017
Place the salt cod slices in a cassola or large, flat bowl, cover lightly with oil, add the thyme, cilantro, and a generous scattering of peppercorns, and marinate in the refrigerator for 24 hours.
from Catalan Cuisine, Revised Edition: Vivid Flavors From Spain’s Mediterranean Coast by Colman Andrews Harvard Common Press, 2005
Meanwhile, process the feta, Cheddar, mayonnaise, basil, parsley, mint, lemon zest, lemon juice, and garlic in a food processor until the herbs are uniformly chopped and the ingredients are well combined.
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family by Valerie Bertinelli Oxmoor House, Incorporated, 2017
Serve it with glutenfree bread or crudités for dipping, or spread it on a wrap with roasted veggies.
from The Quiet Gut Cookbook: 135 Easy Low-FODMAP Recipes to Soothe Symptoms of IBS, IBD, and Celiac Disease by Sonoma Press Arcas Publishing, 2015
Add 2 Tbsp of the olive oil to the same pan, then add the garlic, shallot, and crushed red pepper.
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel Chronicle Books LLC, 2016

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

Middle Eastern Grilled Kofta Kebabs Recipe

122 comments

Megal 2020-09-10 - 08:25

I ate muhammara for the first time last year, it’s earth-shatteringly delicious. It’s now very much a regular dish in the house.

Fordrenn 2020-09-10 - 20:04

Better than hummus…. I don’t know about that. It does look good.

Yggnn 2020-09-11 - 03:33

Gary Johnson allegedly made this, but he forgot the Aleppo…

Thorgagda 2020-09-11 - 23:08

Oh, no beans how interesting I always buy hummus with roasted bell pepper. I need to try this receipt Thanks.

Manius 2020-09-12 - 21:05

Why do you need to add bread crumbs? Doesn’t it get soggy? The dip is thick anyways..

Shakamuro 2020-09-13 - 19:43

this is my favorite dish ever, thank you chef, from syria
a great tipp for you guys.. you can put this great sauce on a normal dough or pizza dough in a mini pizza shape and top it with a little bit of mozzarella cheese and cook it in the oven and here you have muhamara bites it has the magical taste as pizza for me ��
in syria we eat this in any time of the day..
it’s geart as breakfast

Arall 2020-09-14 - 11:11

One thing I have to say works very well is smoked salt, it works well in a lot of places but any Savory dip from ranch to Hummus to this it is fantastic

Teth 2020-09-15 - 16:25

Props for the hell or high watermelon i saw in the fridge. Delicious beer.

Tajora 2020-09-16 - 05:32

I watched some of your videos and the content is just amazing��

Alsadar 2020-09-17 - 00:05

Have been away for a while,, Did you move to a new home? The KItchen looks fantastic but i am surprised you do not have a professional stove as you always had one.. Hard to clean i know but the quality of cooking can not be beat.. Love this recipe i will give it a try, Can you do more Vegan recipes? I know they have become more popular now and are very healthy.. Thanks Dimitra..Have missed your Channel.. Just been very busy……

Mirarn 2020-09-17 - 10:22

Would of loved to visted Syria firsthand and seen its amazing architecture and experianced its food, people and culture. Such an amazing place scarred beyond recognition, thoose poor people, the whole of humanity wreels from what has happened and is happening there.

Tygradred 2020-09-17 - 16:48

Man, the test of whether or not it’s still good on vegetables as a spread is so accurate. Chef John knows what’s up.

Araginn 2020-09-19 - 05:17

Ok, Ok, how do I find the blog where the recipe is located?

http://foodwishes.blogspot.com/search/label/Dips

Thanks

Nekasa 2020-09-19 - 11:03

First time seeing this, looks great. You should try another dip but made from almonds mainly, it’s soooooo good. No idea how it’s called tho.

Oghmarne 2020-09-20 - 08:51

CHEF JOHN SHOULD DO A CHALLENGING RECIPE. something sweet chef! ��

Arirad 2020-09-20 - 15:51

Nice twist on the recipe Chef, today am going to make it your way:-)

Saiswyn 2020-09-21 - 12:51

I don’t understand why extra olive oil on top on stuff like that is used. Is it the taste people crave? Visually it only looks greasy.

Grot 2020-09-22 - 16:48

Thanks Chef. The best way to read Arabic words written in English is to emphasize the double letters and short vowels. That’s the secret to proper Arabic pronunciation ;)…. mo-haM-Mar-Ra. hoM-Muss……. Keep inspiring! 😉

Doompick 2020-09-23 - 18:04

blanche!¡I use to buy muhammara!! now I will make it..how much aleppo I can use?? if I use aleppo still I use papiktra??

Dahelm 2020-09-24 - 02:41

Love this dip. I learned this recipe from my Turkish friend. She adds feta cheese to it and it is so tasty and healthy. Thanks

Aranadar 2020-09-24 - 08:22

Thank you chef for your amazing recipes. Always informative and fun to watch.
My 2 cents: If you have a pestle, you can skip the processor and add some onions (onions taste awful in a processor) and it’ll be a little bit crunchy.
Also if you have it, a spoonful of tahini will be very tasty with this.

Modar 2020-09-25 - 03:11

it’s 1:40am eastern time and im watching glorified peanut butter being made im okay

Morluron 2020-09-26 - 19:40

I love trying new recipes, but have never heard of this before. Sounds great. A nice alternative to hummus. Will make it soon.

Blueredeemer 2020-09-27 - 02:23

haha @ snack table

looks good. Reminds me of Persian Fessenjun, walnuts and pomegranate paste

Muriel 2020-09-28 - 03:22

I always roast extra red peppers so I can make a batch of Pimento Cheese Spread.

Goldenrunner 2020-09-28 - 20:19

What would we do without you chef john… You need to go daily.

Anarann 2020-09-29 - 17:24

If one doesn’t have time to shuck a couple of pomegranates during the span of a week, one should probably reevaluate their time spent.
-David Koresh

Mazular 2020-09-30 - 04:36

Is there a substitute for the walnuts? I’m allergic to nuts.

Yggrdin 2020-09-30 - 23:36

saved and will try it over the weekend! i agree with the comments below video quality, presentation, aesthetics are very good indeed.
thank you:)

Cerellador 2020-10-01 - 20:25

It came out delicious, I roasted red peppers though, thanks for sharing:))

Blueredeemer 2020-10-02 - 10:03

But the blog post doesn’t say anything about how to use/roast canned peppers!

Hulore 2020-10-03 - 08:12

a new recipe to try!! this looks amazing <3 thank you chef!!

Doomeye 2020-10-03 - 19:36

Actually, as a prep cook of more than two years (before promotion to line) the much gentler and even heating of an oven is more conducive to even roasting than a pan ever will be. The outermost bits of your walnuts will burn in direct heat before the interior roasts completely… just saying

Akinokora 2020-10-04 - 19:41

Chef John!!! You should publish your recipe directions as poems!!! And call it “For The Love of Food”. The way you verse the directions are so rhythmic and melodic. And the puns, what would Food Wish be without Chef John’s puns. ��

Modiwield 2020-10-05 - 12:40

Thanks a lot for the recipe. I used to buy muhammara in arabic restaurant near my house, but now will prepare home))

Gakazahn 2020-10-06 - 04:43

Yes! I’ve not been able to find a place that has that closer to me. I learned to love it at a restaurant where I used to work.

Chillshaper 2020-10-07 - 01:35

Canada is turning 150 years old on July 1. Do a recipe honouring Canada. That’s another Food Wish of mine.

Anahelm 2020-10-07 - 16:23

Excellent video!! Thank you so much for explaining in English!! Keep up the good work!!

Iannius 2020-10-08 - 12:01

Thanks for sharing this recipe!! I’m Syrian and make this often. Only I do not toast the walnuts and bread crumbsI’m sure another layer of flavor is added when toasted..will try it, thanks!
Btw, this freezes EXCELLENTLY! I’ve used it as a spread on sandwiches and it is perfect!

Buhuginn 2020-10-08 - 19:44

So glad you did this one! My All Time Favorite dip! I’ve been making for Decades. You do some good touches that I do such as Toasting the walnuts. I rub as much of the tannic skins off the walnuts that I can. If I have gluten -free folks I leave off the breadcrumbs but like you I prefer the thicker texture the breadcrumbs provide.

Dianalsa 2020-10-09 - 15:01

i like how hes getting a bunch of vegetarian videos out before bbq season is in full swing…. because then we can get a few months of meat baby!

Katilar 2020-10-10 - 20:13

I use hummus as a spread on sandwiches to replace mayo, catsup, and mustard. This would be awesome on a sandwich…

Dorinaya 2020-10-11 - 10:48

I would serve this inside of a hollowed out red bell for display. Can not wait to try this recipe soon.

Granizar 2020-10-11 - 15:35

“You are the Green thumb of your breadcrumb.” Priceless. ��

Nikot 2020-10-12 - 01:23

Chef john can you make Caldereta next or ensaymada? I really love your videos

Kajilrajas 2020-10-13 - 14:38

looks fantastic, but please avoid mentioning spreading a vegan dip on an animal,, vegans are watching and this is not appetising or nice for vegans.

Conjunn 2020-10-14 - 03:10

How are you such an amazing chef? I do not exaggerate when i say everything you make looks so good!

Nalmeri 2020-10-14 - 04:34

I LOVED your facebook live! I could watch you all day….well, I kind of already do. lol

Kam 2020-10-15 - 02:08

Check out the recipe: https://www.allrecipes.com/Recipe/258803/Muhammara-Roasted-Pepper-Walnut-Spread/

Gardaramar 2020-10-16 - 17:50

Nice one. I had it once a few years ago from the store. That got me researching recipes and now I make it regularly including later this week. Your ingredient list is pretty much the same as mine. I sometimes garnish with pine nuts, or also duqqa.

Tedar 2020-10-17 - 00:56

Chef John’s speaking cadence is like asmr to me. Just the right amount so it’s not focused on the voice itself, but just enough to be interesting.

Coige 2020-10-17 - 03:44

I thought the title said “Mahatma” and I was like the leader, or the rice company. �� Yep, it’s bedtime. ��

Modidor 2020-10-18 - 21:22

I’m Lebanese but I’ve never heard of this! But I will definitely make it soon. It’s also accidentally vegan like many Lebanese dishes ��

Monn 2020-10-19 - 12:45

I’ve tried a handful of Muhammara recipes, and this is the best one by far! Thank you so much for sharing.

Yozshukora 2020-10-19 - 23:33

So sad to see so much hateful rhetoric regarding people that practice Islam in these comments! Ramadan Mubarak friends, I hope at least someone gets to use this recipe at iftar!

Griginn 2020-10-20 - 18:45

why didnt you do a fathers day steak last year and are you going to do one this year?

Agagra 2020-10-21 - 10:14

Did looks really good! I want to explore middle Eastern foods!

Sabei 2020-10-22 - 08:45

Your eyes began to flutter uncontrollably when the spoon hit your mouth. If that’s not an indication of how good this dip is, then I don’t know of one.:)

Tojabei 2020-10-22 - 17:29

Your vocal cadence is so unique and really captures my interest during these videos. I’m like “is he really saying things like that?” And you are!

Agalace 2020-10-23 - 17:47

Chef John drinking local brews! Looked like Fort Point and 21st Amendment?

Runecliff 2020-10-24 - 18:54

Mainey aap ki chicken kadai recipe try ki bahot hi tasty bani

Whitegrove 2020-10-25 - 11:22

I watched some of your videos and the content is just amazing��

Nelrajas 2020-10-26 - 00:52

Pomegranate molasses, I don’t have. Have the rose and orange blossom water, lol. Would there be a substitution? What flavor profiles does it offer? As another comment mentioned-what else could that pomegranate molasses be used for? Thank you!!

Zulukinos 2020-10-26 - 18:18

I read this as “MUHUHAHAHA” I was hoping for some kinda evil dish

Burithris 2020-10-27 - 03:37

I just made this and it turned out fabulous! I have a question though do I need to refrigerate the open bottle of pomegranate molasses or can I store it in a cupboard? Thank you so much.

Flamehammer 2020-10-27 - 12:58

Does anyone else notice how strangely he speaks, there’s always this weird intonation at the end of every sentence

Tuzragore 2020-10-29 - 01:49

So is this dip sweet because of the pomegranate and dates or is it more salty???

Daishakar 2020-10-29 - 17:20

I’m allergic to nuts, is there a substitute. This looks too yummy to pass up‼️

Ianlmeena 2020-10-30 - 01:26

Love ❤️ l i always have at the Lebanese restaurant, now thanks to you I know how to make my own, thank you ��

Thetadred 2020-10-30 - 17:41

Oh a suggestion if you don’t mind.
When you introduce a “new” ingredient like pomegranate molasses, maybe you could include in the near future other ways to use this ingredient so as to use the rest of the bottle. Like some salad dressings or marinades.

Huzar 2020-11-01 - 03:06

Well done Dimitra! I love hummus, butter, and butter substitutes ( though not margarine! ). We are so conditioned to spread only butter on bread, but honestly, any sandwich is taken to the next level when hummus or dips such as this are used instead. There is only one problem……. I am out of pickled red pepper: (

Bandisida 2020-11-01 - 21:05

Love this i’m going to give this a go,i’ve now found a new marinade for a whole chicken with a lemon stuck inside,that sounds heavenly…..also i was think about loosening it down with olive oil and cooked lemon from the chicken and making it into a salad dressing to go with the chicken and salad with some homemade flatbreads

Arashigore 2020-11-02 - 01:32

i have subscribed once you mentioned the history of the dish! thank you

Migami 2020-11-03 - 08:45

You make everything look better and tastier! Love the roasted garlic addition ��❤️

Braris 2020-11-03 - 15:03

Great!! question about the walnuts, what if someone is allergic to walnuts? any suggestion for substituted? Thanks

Bladewalker 2020-11-04 - 12:13

going to make it as soon as i get the pomegranate molasses…��

Kenadar 2020-11-05 - 12:17

TY sweet Dimitroula mou! I’ll make this as soon as I hit the Middle Eastern market to get the pomegranate molasses.

Malataur 2020-11-06 - 07:30

You are the Drop Dead Fred of your roasted pepper and walnut spread!

Bloodbinder 2020-11-06 - 22:15

After all, you are the Rudy Gay… of your middle eastern pureé.

Grotilar 2020-11-07 - 07:18

Recipe saved! I can’t wait to eat this. I love red peppers, I love walnuts, I love pomegranate and I eat dates all the time. I bet they all are amazing together.
Thank you, Shira:)

Meztidal 2020-11-08 - 14:11

That looks delicious but I’m cooking for someone who is allergic to all nuts. Any idea on an alternative ingredient I could use?

Malashakar 2020-11-09 - 00:44

I was about to go to bed but now I’m watching video about Walnut Spread.

Anayanin 2020-11-09 - 09:17

This is my favorite and I’m salivating already �� Thanks again for another great recipe!

Mashakar 2020-11-09 - 21:53

If you use black walnuts it’s a very overpowering flavor.. stick to the regular walnuts!

Anarafyn 2020-11-11 - 10:55

Hello Henry. I made this today, and it is superb! I’ve got a small bowlful of the stuff next to me right now and I scoop out spoonfuls of the stuff and lick it off. Yum! This is going into the Bad Boyz section of my recipes collection book (its where I write down all the addictive recipes). Thank you for uploading! Please consider doing a vid on Bastani ice cream. All the best!

Ariughma 2020-11-11 - 20:12

Just discovered your videos. Instant sub. What kind of grill is that?

Umginn 2020-11-12 - 07:44

This has got to be Romesco’s cousin. I was once a prep cook, and I shudder to think what my burnt nut karma will bring.

Peridi 2020-11-13 - 15:49

I really enjoy your recipes. I have made several of them out of necessity because I have moved away from my favorite middle eastern restaurant. your kabab recipes are fantastic. Your Persian dressing is also spot on! Thanks so much for the how tos!!!!

Mir 2020-11-13 - 19:56

My brand new COOKBOOK, “Feast in the Middle East,” is now available internationally! This book contains both classical as well as modern Middle Eastern recipes, including the dishes you see here on this channel. This over 200 page hardcover book contains meticulous cooking instructions, gorgeous photos, family stories, and historical information on each dish. For ordering information, click HERE: https://secure.mybookorders.com/Orderpage/2189

Conjuthris 2020-11-15 - 05:57

You know you’ve made it as a classical musician when you’re mentioned in a Food Wishes clip!

Kelewyn 2020-11-15 - 11:50

From lst 2 years i am searching a best syrian food channel
And now find you
Feel soo happy to learn from such a Gourgeous lady

Saizan 2020-11-15 - 18:12

Hi, it would be nice to have a written measurements and instructions for this yummy dip.

Moonshaper 2020-11-16 - 19:29

Thank you for sharing this recipe. My husband is Syrian and his mom always makes this for me when I visit or someone brings it back for me and I absolutely loves this, and I could eat a whole jar of this when I was pregnant with my kids. I have one question why does it look a bit orange usually it is a deep dark red colour.

Thorgantrius 2020-11-16 - 20:46

Love your channel Chef John, been watching for years:)

Have you ever considered doing meal prep videos along side your traditional recipe videos? I think it would be an awesome addition to your channel and perhaps grow your following even more!

Much love, from Scotland

Banis 2020-11-17 - 17:47

1 cup raw walnuts
1/3 cup olive oil
1/2 cup breadcrumbs
2 cloves garlic, fresh, minced
1 tsp paprika
1 tbsp tomatopaste
1 tbsp fresh lemonjuice
1/2 to 1 tsp cumin
jar of rosted red bell peppers (or aleppo peppers, or roast or broil your own bell peppers)
1 tbsp pommegranate molassis
hot red peppers if you like it hot
1/2 tsp salt

Auhuginn 2020-11-18 - 07:23

chef John! Can you please do another lebanese dish or an armenian dish?

Samukora 2020-11-19 - 22:23

OMG!!! Thank you! I had this the other day, and I’m craving it!

Nele 2020-11-20 - 19:37

Hi my lovely tried to follow you on Instagram but crnt find you really disappointed �� xx

Felhath 2020-11-21 - 13:11

What made this beautiful Christian Orthodox Arab lady who is originally from Palestine interested in Iran and its culture, food etc? Isn’t it because Iran alone stand against Zionist regime?

Saifyn 2020-11-21 - 22:43

Hi this recipe sounds great I think my mam would like it with veggie sticks, would leaving out the chilli affect the recipe as my mam doesn’t really like hot hot things what about using smoked paprika for smokey sweet taste and little warmth, how long would this last in the fridge, do you have any other ideas this could be used for in recipes other than dips for veggies and bread or spreads in wraps or sandwiches, how would you roast home roasted tomatoes as ones in store are in oil or if buying the peppers in oil how much should you use and should you leave out the 2 tbsp of oil, thanks for the video ��

Androswyn 2020-11-23 - 01:13

That dish, along with mexican bean majado and humus, look like diarrhea but taste awesome.

Cedi 2020-11-23 - 18:54

I did tryed before a good friend of mine Sirian Venezuelan though me how to make it. The pomegranate molasses is interesting in stead of sugar.
Thank you

Mocage 2020-11-24 - 05:46

Oh my god, this stuff is amazing! Thank you so much for the recipe chef John!!

Thordidar 2020-11-24 - 19:51

I couldn’t find the written recipe on your blog, could you please give a direct link please? Thank you, Chef!

Miralv 2020-11-25 - 15:40

My food wish is, Chicken Saag. I believe it’s a northern Indian dish. Please let me know if you can do this. It’s my absolute favorite thing ��

Merr 2020-11-26 - 19:44

The authentic muhammar is Humus mixed with chocolate powder, but don’t try it!

Gazahn 2020-11-27 - 10:25

I’ve never heard of this, I’m excited to try it out! Thanks chef John

Mikarisar 2020-11-28 - 02:36

I agree about the nuts. They go from not-even-close-to-being-ready to charcoal in a heartbeat. (I use a dry skillet, though).

Joth 2020-11-28 - 18:40

How do you spell “pamagarana melisa” the right way? Or how do I say it in arabic. I really wanna buy it. P.s Thank You so much��

Mikanos 2020-11-29 - 08:00

“These decisions are up to you”? BUT THE RHYME, CHEF! THE RHYME!

Kagarn 2020-11-30 - 12:40

I’ve subscribed your channel, coz I don’t wanna miss your cooking guideline. Thanks for sharing your talent and recipes.

Tuzragore 2020-12-01 - 01:19

I MUST try this ��
Thanks for sharing!
Heretismata apo Germania ��

Zulujar 2020-12-02 - 04:46

This recipe was my introduction to your channel. A friend told me about how she and her sisters would snack on hummus and muhammara her mom and aunties would make for the kids (muhammara was her favorite).

Happily, your video was one of the first I found when Googling for recipes, and I’ve been enjoying your channel ever since. I think I’ve made about five of your dishes so far, and they’ve all been delicious. Your videos are both entertaining and educational, and are much appreciated.