Muhammara

We chose this fall dip from the Soufra cookbook because it contains both a mild red pepper and spicy chile flakes. It makes a nice addition to a mezze plate or you can serve it on its own as an appetizer.

Try to find the freshest walnuts you can—it really makes a difference in the finished product.

Photography By Vivien Killilea Best | September 15, 2018

Ingredients

SERVINGS: 4 Cup(s)

1 cup (112 grams) walnuts, finely chopped
1 onion, finely chopped
1 red pepper, roasted and finely chopped
1–3 teaspoons (5–15 grams) chile flakes or Aleppo pepper
1½ tablespoons (20 grams) black cumin seeds (nigella seed)
1 tablespoon (15 grams) dried oregano
1 tablespoon (15 grams) dried coriander
Pinch of salt
1 cup (240 milliliters) olive oil (reserve some to drizzle over the top)
1 cup (128 grams) whole/roughly chopped walnut pieces

Preparation

Mix all ingredients except walnut pieces by hand in a large bowl. Alternatively, you can pulse all ingredients in a food processor for a smoother texture.

Spread the mixture on a serving plate and top with roughly chopped walnuts and a drizzle of olive oil. Enjoy with pita or saj bread.

About this recipe

Reprinted with permission from Soufra, Recipes from a Refugee Food Truck (Rebelhouse Publishing, 2017). The book (and the movie) document the uplifting story of Mariam Shaar’s efforts to empower the women of the Burj el-Barajneh camp in Lebanon. Although the journey was long and twisting, it ultimately culminated in the establishment of the first refugee food truck funded through a Kickstarter campaign. (See soufrafilm.com)

The film, Soufra, will be offered as part of Local First Arizona’s Relish film series at Filmbar on Thursday October 11, 2018 (with a repeat showing of the film only on Saturday, October 13). See ediblephoenix.com/soufra.