muhammara – Live Laugh Love Do http://livelaughlovedo.com A Super Fun Site Mon, 29 Sep 2025 12:26:56 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.1 Muhammara http://livelaughlovedo.com/food-and-drink/muhammara/ http://livelaughlovedo.com/food-and-drink/muhammara/#respond Mon, 29 Sep 2025 12:26:56 +0000 http://livelaughlovedo.com/2025/09/29/muhammara/ [ad_1]

Muhammara (or mouhamara) is something I love to turn people on to. It’s a traditional red pepper spread originating from Syria made with a beguiling blend of red peppers, walnuts, olive oil, pomegranate molasses, and a handful of other ingredients – depending on the cook. I included a recipe for it years ago in Super Natural Cooking (2007), and make it when something reminds me of how much I love it. Which is exactly why you’re seeing it today. I was having dinner at Aziza, in San Francisco, and always order Mourad’s beautiful spreads. One of them reminds me of muhammara, although I think he makes his with piquillo peppers and almonds, (or perhaps whatever looks good at the moment). It’s a perfect spread for late summer, you can use red peppers from the market and grill them. It’s ideal alongside grilled flatbread or toasted pita. Make this the next time you’re considering doing a hummus or labneh – or (even better) go for an assortment.

Ingredients to make Muhammara on a kitchen counterIngredients for muhammara in a blender

Muhammara

A couple notes! This is quite a hearty, substantial dip. Toasted walnuts round out the flavor of a beautiful red pepper base. A rich splash of sweet pomegranate molasses lends a subtly sweet back note to the red chile flakes. My version tends to be light on the cumin and red pepper compared to other recipes you might come across. Correspondingly, you can easily make the spread thicker or thinner depending on how you plan to enjoy it.

Muhammara served in a ceramic bowl

More Dip, Spreads, and Smears

Continue reading Muhammara on 101 Cookbooks

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]]> http://livelaughlovedo.com/food-and-drink/muhammara/feed/ 0 The Easiest Pasta Sauce Is Already in Your Fridge http://livelaughlovedo.com/food-and-drink/the-easiest-pasta-sauce-is-already-in-your-fridge/ http://livelaughlovedo.com/food-and-drink/the-easiest-pasta-sauce-is-already-in-your-fridge/#respond Tue, 19 Aug 2025 21:35:17 +0000 http://livelaughlovedo.com/2025/08/20/the-easiest-pasta-sauce-is-already-in-your-fridge/ [ad_1]

Mezze is best known for anchoring a leisurely table, with bowls of dips and spreads that invite scooping with torn bread, passing plates, and lingering conversation. But those same tubs of baba ghanoush, muhammara, or labneh don’t have to stay tied to the full-on spread. With a few pantry staples and a little heat from your stove, they can just as easily provide a flavor-packed pasta sauce for a quick weeknight meal.

This approach works with both good-quality store-bought mezze and homemade leftovers. Take baba ghanoush or mutabal, for instance. Baba ghanoush is smoky and often left a little chunky, while mutabal is silky-smooth and tahini-forward. Either one transforms beautifully when warmed with olive oil, garlic, and a splash of starchy pasta water. When tossed with hot pasta and finished with a squeeze of lemon and a shower of Parmigiano-Reggiano, it turns into a luscious sauce, coating each noodle with smoky depth and savory richness. My go-to is a baba ghanoush pasta with blistered tomatoes and fresh herbs.

Serious Eats / Amanda Suarez


Muhammara works just as well. Made with red peppers, walnuts, and pomegranate molasses, it’s rich and nutty, with a tangy pop that brightens its depth. Loosened with pasta water and a drizzle of olive oil, it turns silky, clinging to the noodles with sweetness, richness, and just enough acidity. A final grating of Parmesan adds a savory edge that rounds everything out.

A bowl filled with muhammara topped with olive oil on a wooden surface
Dips

Muhammara (Syrian Red Bell Pepper Dip)


This tangy, vibrant Syrian bell pepper dip practically dares you to find new ways to eat it.



cook time:


105 mins


serves:


8

Labneh can work, too. The thick, tangy yogurt doesn’t need much—just stir it straight into hot pasta with a little reserved pasta water until it thins into a creamy sauce. Top with mint, parsley, pine nuts, and a drizzle of robust olive oil for a vegetarian take on macarona bil laban.

Serious Eats / Amanda Suarez


Mezze doesn’t always have to arrive as an elaborate, meticulously garnished spread. Even distilled to a single dip with just a few ingredients, it still carries the spirit of sharing and comfort. Turning a tub of mezze into a quick pasta dish takes only minutes, yet the result feels deeply grounding. Just like that, a weeknight dinner becomes anything but ordinary.

Serious Eats / Amanda Suarez


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