Muhammara with pita and cucumber

Name: Muhammara with pita and cucumber
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 2
Cuisine: Lebanese
Ingredients: 260 g Jarred roasted red pepper, drained; 75 g Plain walnut kernels; 25 g Wheat breadcrumbs; 25 g Pomegranate molasses, 100% pomegranate; 8 g Garlic; 25 g Olive oil; 4 g Paprika powder; 2 g Ground cumin; 3 g Salt; 180 g Wheat pita bread; 160 g Cucumber

A smoky red-pepper and walnut mezze served with measured pita bread and crisp cucumber.

Estimated total time: 20 minutes2 portionsAbout 750 kcal per portion

Muhammara with pita and cucumber — representative dish photograph — Photo: Alpha @ Flickr · CC BY-SA 2.0 · Photo source. Wikimedia/Flickr photograph; responsive cropping. The pictured pita is crisp and seasoned with za’atar; the measured recipe serves warmed plain pita and cucumber.

Ingredients for 2 portions

260 g Jarred roasted red pepper, drained
75 g Plain walnut kernels
25 g Wheat breadcrumbs
25 g Pomegranate molasses, 100% pomegranate
8 g Garlic
25 g Olive oil
4 g Paprika powder
2 g Ground cumin
3 g Salt
180 g Wheat pita bread
160 g Cucumber

Method

Drain 260 g jarred roasted red pepper thoroughly. Choose a plain jarred pepper and 100% pomegranate molasses without added sulphites; check both labels. Roughly chop 75 g walnut kernels and 8 g garlic. Slice 160 g cucumber.
Toast the walnuts in a dry pan for 3–4 minutes, shaking often; tip them out. Warm 180 g wheat pita in the same pan for 1–2 minutes per side and cut into pieces.
Pulse the peppers, walnuts, 25 g wheat breadcrumbs, 25 g pomegranate molasses, garlic, 20 g of the olive oil, 4 g paprika, 2 g ground cumin and 3 g salt into a coarse, spoonable paste. If a blender is unavailable, mince finely and mash thoroughly with a fork. Do not add unmeasured oil or crumbs.
Spoon the spread into two bowls and drizzle the remaining 5 g olive oil across them. Divide the pita and cucumber equally between the two servings; eat as a light meal.

Muhammara originated in Aleppo, Syria, and is eaten across the Levant, including Lebanon; the Lebanese recipe reference makes the pepper-walnut-pomegranate spread. This is a Lebanese-style mezze meal with pita and cucumber, not a claim that the dip originated in Lebanon. Jarred roasted peppers avoid the extra roasting time; 20 minutes includes draining and toasting. Select plain vegan-labelled pita, breadcrumbs and peppers; choose pure pomegranate molasses and check allergen/sulphite declarations. Walnuts are tree nuts. The photo shows crisp za’atar pita, whereas this measured version uses warmed plain pita. Ingredient-weight calories are estimates.

محمرة مع خبز وخيار

Allergens and ingredient checks

Listed allergens: gluten, nuts. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Iman / Simply Lebanese — muhammara

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