The texture of muhammara depends on the ratio of walnuts to breadcrumbs. The walnuts release their oil and the breadcrumbs bind it. Too dry and it will not spread on bread, too wet and it runs. Add the olive oil a little at a time and set the consistency yourself.
Ingredients
For the ezme
For the top
Method
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Grind the walnuts
Grind the walnuts in a processor to the texture of coarse sand. Do not take them to a powder.
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Add the pastes
Add the pepper and tomato paste, the garlic and the pomegranate molasses and mix.
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Add the breadcrumbs
Stir in the breadcrumbs, salt, cumin and pepper flakes.
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Add the olive oil
Pour in the olive oil a little at a time to bring it to a spreadable consistency.
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Rest
Chill for 30 minutes; the breadcrumbs take up moisture and the texture settles.
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Serve
Spread on a plate, drizzle with olive oil and scatter with roughly chopped walnuts.
Tips
- Do not grind the walnuts to a powder; muhammara should have texture.
- Do not judge the consistency before it has rested, as the breadcrumbs keep taking up moisture and it thickens.
- Adjust the pepper flakes to how hot the pepper paste is, tasting as you go.
Nutrition
Values are per serving and approximate.