Of all the tasty little meze dishes that have passed through my kitchen in recent weeks—and oh, there have been many—this muhammara is certainly our favorite. It’s a thick, rich, flavorful paste of roasted red peppers and walnuts, spicy with harissa and just a touch exotic with the sweet-tart, unplaceable flavor of pomegranate molasses. Watch around the table: the first bite prompts a moment’s confusion, a second take, another bite, a smile. “What IS this?” It’s muhammara.
I recognize that early January is a time of year traditionally reserved for repentance and asceticism, but I’ve never been much good at either of those. After many years of making my never-changing Annual New Year’s Resolution (yeah, I’ll tell you mine if you tell me yours), this year I didn’t make one at all.
So while better women are perfecting their green smoothie technique or annoying the regulars at the gym, I’ve been getting over my fear of deep frying.And I’m so glad I did. This dish is spectacular for a few reasons. The flavors are deep and rich and sweet, beautifully spiced but not at all spicy. You probably already have all the ingredients in your cupboard, but I bet it won’t cost you $2 if you have to restock anything for this recipe. And the leftovers just get better and better as the days go by. Continue reading