Ingredients with Measurements:
- 1 cup walnuts
- 1/2 cup breadcrumbs
- 1/2 cup roasted red peppers
- 1/4 cup olive oil
- 2 tablespoons pomegranate molasses
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 4 whole wheat pita pockets
- 2 cups mixed greens
- 1/2 cup crumbled feta cheese
Special Equipment Needed:
- Food processor
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. Spread the walnuts on a baking sheet and toast in the oven for 8-10 minutes, until fragrant and lightly browned.
3. In a food processor, combine the toasted walnuts, breadcrumbs, roasted red peppers, olive oil, pomegranate molasses, lemon juice, cumin, smoked paprika, cayenne pepper, salt, and pepper. Pulse until smooth.
4. Cut the pita pockets in half and stuff each half with mixed greens and crumbled feta cheese.
5. Spoon the muhammara sauce into each pita pocket.
6. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- Makes 4 pita pockets
Nutritional information:
- Calories: 450
- Fat: 30g
- Carbohydrates: 35g
- Protein: 12g
- Fiber: 7g
Substitutions for ingredients:
- Instead of walnuts, you can use almonds or pistachios.
- Instead of pomegranate molasses, you can use honey or maple syrup.
- Instead of mixed greens, you can use arugula or spinach.
- Instead of feta cheese, you can use goat cheese or ricotta cheese.
Variations:
- Add grilled chicken or tofu for extra protein.
- Use different types of bread, such as naan or flatbread.
- Add sliced cucumbers or tomatoes for extra crunch.
Tips and Tricks:
- Toasting the walnuts brings out their flavor and makes them easier to blend.
- If the muhammara sauce is too thick, add a little more olive oil or lemon juice to thin it out.
- Make the muhammara sauce ahead of time and store it in the refrigerator for up to a week.
Storage Instructions:
- Store any leftover muhammara sauce in an airtight container in the refrigerator for up to a week.
Reheating Instructions:
- To reheat the pita pockets, wrap them in foil and place them in a preheated 350°F oven for 10-15 minutes, until heated through.
Presentation Ideas:
- Serve the pita pockets on a platter with extra mixed greens and feta cheese on the side.
- Garnish with a sprinkle of smoked paprika or chopped fresh parsley.
Pairings:
- Serve with a side of hummus or tzatziki for dipping.
Suggested Side Dishes:
- Greek salad
- Roasted vegetables
- Couscous or quinoa salad
Troubleshooting Advice:
- If the muhammara sauce is too thick, add a little more olive oil or lemon juice to thin it out.
- If the pita pockets are too dry, drizzle a little extra olive oil or lemon juice inside before stuffing them.
Food Safety Advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw ingredients.
- Store any leftover muhammara sauce in the refrigerator and discard after a week.
Food History:
- Muhammara is a traditional Middle Eastern dip made from roasted red peppers, walnuts, and breadcrumbs. It originated in Aleppo, Syria and is now popular throughout the region.
Flavor Profiles:
- Muhammara has a sweet and tangy flavor from the roasted red peppers and pomegranate molasses, with a nutty and slightly spicy kick from the walnuts and spices.
Serving Suggestions:
- Serve the pita pockets as a light lunch or dinner, or as a party appetizer.
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Region: Syrian