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When I visited Jackson Hole, I was fortunate enough to eat at The Kitchen; fabulous food and staff! I would love to get the recipe for muhammara. I did not taste roasted peppers as a main ingredient, which is what I found in recipes on the web. I absolutely loved it as did those who tasted it.
—Marge Nikpourfard, Jefferson County, W.Va
Ingredients
- 3 cups roasted red bell peppers
- 1/2 cup feta cheese, crumbled
- 1/2 cup toasted walnuts
- 1 tablespoon ground coriander
- 1 tablespoon ground smoked paprika
- 1/2 tablespoon chile flakes
- 1 tablespoon ground sumac
- 1/2 tablespoon chile powder
- 1 tablespoon tomato paste
- 1/2 tablespoon white sugar
- 1 lemon, juiced
- 1/2 tablespoon kosher salt
- 1/2 tablespoon fresh cracked black pepper
- 2 tablespoons olive oil
- 1 French baguette, sliced into 1-inch-thick pieces
- 2 tablespoons chives, thinly sliced
Instructions
- Place every ingredient except the last 3 into a food processer and blend for 1 full minute, or until all of the ingredients are combined and well incorporated. Check the seasoning for salt, add more if needed. Grab 4 serving bowls and divide evenly into each. Toast the slices of bread with olive oil until golden brown. Garnish the muhammara with olive oil and fresh chives, and surround each bowl with toasted bread.
