Serious Eats: Recipes

Sara Kate Gillingham-Ryan's Muhammara

[Photograph: Ray Kachatorian]

Unlike hummus or baba ghanoush, Muhammara is relatively unknown on the Middle Eastern dip scene. This blend of roasted red peppers and toasted walnuts is buzzed together with chile, garlic, cumin, and pomegranate molasses, a combo that gives the already sweet peppers deeply complex notes of heat, spice, and a mellow tartness. This already intriguing dips is finished with hand torn mint leaves that add not only a bit of pleasing green but also a coolness.

In keeping with the Middle Eastern theme, Sara Kate Gillingham-Ryan, author of Good Food to Share suggests serving your Muhammara with wedges of toasted pita brushed with olive oil and dusted with sumac.

As always with our Cook the Book feature, we have five (5) copies of Serious Eats to give away this week.

Adapted from Good Food to Share by Sara Kate Gillingham-Ryan. Copyright © 2011. Published by Weldon Owen. Available wherever books are sold. All Rights Reserved

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