Roasted Red Pepper and Walnut SpreadRoland Bello
A take on muhammara, a Turkish and Syrian red pepper spread thickened with bread crumbs and walnuts, this sunset-hued condiment comes together in minutes and does double duty as an accompaniment to both the kebabs and the grilled pita.
Recipe information
Total Time
15 min
Yield
Makes about 3 cups
Ingredients
2
(7-to 8-ounces) jars roasted red peppers, rinsed and drained
1
cup coarse fresh bread crumbs (from a baguette)
1
cup walnuts (4 ounces), toasted
1
tablespoon red-wine vinegar
1
/2 teaspoon cumin
1
/8 teaspoon cayenne
1
/4 cup extra-virgin olive oil
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Preparation
Step 1
Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth.
Step 2
With motor running, add oil in a slow stream, blending until incorporated.