Muhommorah (fondly referred to in our house is Mahna Mahna) is a lovely Mediterranian/Turkish spread made with walnuts, pomegranate molasses, and red peppers. It's sweet, spicy, and savory, and stands nicely alongside hummous, tofu spread, or cheese. You can serve it with crackers, bread, or pita, or even raw veggies. I first had it at Paul K - and made it for both our tree-trimming party and Christmas dinner this year. My recipe is adapted from this one over at Cakebread Cellars.

2 cups walnuts, toasted
16 oz roasted red peppers, drained
2 tbsp pomegranate molasses
2 cloves garlic, chopped
2 tsp ground cumin
2 tsp chipotle powder

1/3 c. extra virgin olive oil
salt to taste

Combine the walnuts, roasted red peppers, pomegranate molasses, garlic, and spices in the bowl of a food processor. Start your engines. Drizzle in the olive oil, and continue to process until smooth. Add salt to taste. Adjust pomegranate molasses and chipotle if necessary. You want it to have a sweet note up front, but a tang through the middle, and finish with a mild burn on your tongue. The spread should be smooth throughout.

Posted by shock on December 29, 2003 | TrackBack

Dammit that sounds SO good.

Where do you get pomegranate molasses?

Posted by: cda on December 29, 2003 8:58 PM

I don't remember where i got the last bottle, but i've seen it at Draeger's and Bi-Rite and Rainbow, at minimum. Also at any number of other groceries that have even a small Persian food section.

Posted by: meriko on December 29, 2003 11:48 PM

Well, the best muhammara (that is how it is spelled in Turkey) is done with paste of sundried red peppers. The pomegranate molasses is optional, but a touch of lemon juice is highly recommended.

Posted by: Aras on January 17, 2004 7:39 PM

Wow! Thanks for the tips - i'll try your way, next time. How do you make your sundried pepper paste? Just pound the peppers?

Posted by: meriko borogove on January 18, 2004 9:01 AM

Wow I just made this and it is soooo good! Thanks for the recipe. I discovered pomegranate molasses a while ago and I love making salad dressing with it, but now I have something else to use it for too. For salad dressing, try mixing it with olive olive and lots of chopped shallots and fresh mint. It is delicious over greens, avocado, nectarine and candied walnuts. mmmm ...

Posted by: meg on October 10, 2004 9:04 PM
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