2021 Pet of the Year Contest


This delicate spicy red pepper spread has its roots in Lebanon and North Africa. It goes great with bread and pita. This recipe is from Chez Nous chef-owner Stacy Simonson, who designed White Elm Café & Bakery's menu. For your holiday party, spread muhammara on a sliced baguette and top it with creamy feta. 


2 (12 ounces) jars of roasted red peppers
1 cup walnut 
½ cup breadcrumbs 
¼ cup chopped garlic
4 Tablespoons pomegranate juice
2 teaspoons molasses
1 teaspoon salt

Recipe directions: 

In a food processor, chop red peppers for 20-30 seconds. Add walnuts, breadcrumbs, garlic, pomegranate juice, molasses, and salt. Continue to process until you have a semi-smooth consistency. Don't over process, and you'll want a little bit of texture to the spread. Season with more salt to taste.  Transfer to a large or two mason jars. Seal the jars and store them in the refrigerator for up to 10 days. Makes 2 cups.

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