From the MCC Institute for the Culinary Arts
Today’s recipe comes to Community Magazine from Chef Chase Grove, lunch service instructor for the MCC Culinary Arts program. Experience Grove’s instruction firsthand at Sage Student Bistro Monday through Thursday, 11 a.m.-1 p.m. (while courses are in session).
Visit mccneb.edu/Bistro to make reservations for lunch or dinner. Check out Sage Student Bistro on Facebook or Instagram (@SageStudentBistro) for the latest operating hours, menus and student specials.
RECIPE SUMMARY:
As late winter yields to spring, muhammara, a Sage Student Bistro favorite, offers the perfect bridge between seasons. Syria is the origin of this savory spread, with its name derived from the Arabic word for "reddened." It draws its smoky flavor from the collision of earthy toasted walnuts, sweet-tart pomegranate molasses and the slow heat of Aleppo pepper. Shopping for the ingredients will require visiting a Mediterranean grocer.
Begin by gently sweating your scallions in olive oil over medium heat until tender. As you bloom the Aleppo pepper and Turkish spices, they should release their aromatic oils in less than a minute, perfuming your kitchen. Do not brown the mixture, which could introduce bitterness and muddy the dip's signature vibrancy.
As the roasted red peppers join the pan, you'll notice the mixture releasing moisture. Let it cook until those pan juices evaporate and the peppers begin to concentrate. Meanwhile, your toasted walnuts, still warm from the oven — we subbed pine nuts for food allergies in our house — will transform in the food processor from coarse pieces to a fine, almost sandy texture.
For the final blending, as the processor runs, the mixture will evolve from a grainy to smooth, creamy consistency. The finished muhammara should be a deep, burnished red color. Serve it as part of a meze spread for early spring gatherings or pair it with crisp vegetables and pita. At our house, we like to spread it on pita bread topped with Mozzarella and reheated it in the air fryer for a delicious mini pizza treat.
Muhammara
Yield: 1 quart
Portions: 10
Ingredients
- Extra virgin olive oil: 1 cup, divided
- Scallions, fine sliced whites (about 3 bunches): 1 cup
- Turkish spice blend: 1 Tbsp
- Aleppo pepper, crushed: 1 Tbsp
- Roasted red peppers, canned and drained: 1½ quarts
- Walnuts, toasted at 300°F
- Toasted molasses: ¼ cup
- Lemon juice: 2 Tbsp
- Kosher salt: to taste
Procedure: 30 minutes
- Preheat a sauté pan over medium heat. Add ¼ cup olive oil and scallions. Sweat until tender.
- Into the pan, add Aleppo pepper and Turkish spice. Sauté briefly until aromatic. Do not brown.
- Add roasted red peppers. Continue to sauté until the pan juices are nearly dry.
- Transfer warm, toasted walnuts to a food processor. Process until finely ground, approximately 2 minutes.
- Add the sautéed mixture, pomegranate molasses, lemon juice and remaining olive oil. Process until smooth and creamy, approximately 4 minutes.
- Season with kosher salt to taste.