Servings: Makes about 1-1/2 cups
The traditional way to make muhammara, a classic Syrian spread, is with roasted peppers, but this delicious version swaps in earthy beets. Its vibrant color, matched by its deep flavor, will get everyone at your next party talking. Serve with pitas or crackers as an exciting alternative to hummus.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Excellent - a wonderful taste combination of sweet then spice
Delicious. Years ago in Boston I used to buy Mouhammara but I have not found it since; this dish brought me right back! I found the pomegranate molasses at a high end healthy market; I would not recommend substituting regular molasses. I used Aleppo peppers and next time would add some dried red pepper too, for a bit of heat. I added extra lemon before serving. It's so vibrant visually; make sure you consider on which dish you will plate it!
This is a truly refreshing and tasty spread. Took it to a party last night and got many request for the recipe. I did add additional salt and lemon juice. This is definitely a keeper.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?