Muhamarra

Kinda sounds like an evil laugh, no? Muah-ha-ha-ha-marra!

Where has this sauce been hiding from me?

Muhamarra is a spicy Middle Eastern condiment that reminds me a lot of romesco, which is a sauce from Catalunya that I also really, really like.

Both muhumarra and romesco are made with walnuts and roasted red peppers, but then have some slight variations on the acids (lemon juice vs. balsamic) and spices. Either way, get ready for something good.

Muhamarra

Paleo & Whole30-approved

  • 7 oz. jar of roasted and peeled red peppers, drained (or make your own, if you prefer!)
  • 3/4 cup toasted and chopped walnuts
  • 2 garlic cloves smashed into a paste
  • 1-2 T lemon juice
  • 1 T honey**
  • 1 tsp ground cumin
  • 1/2 tsp red pepper flakes (or to taste)
  • 1/2 cup olive oil

Put everything but the olive oil into the food processor and blend. Add the olive oil slowly and mix a bit more. EAT.


Notes

  • It seems like authentic muhamarra recipes use pomegranate syrup rather than honey,** but I was fresh out of pomegranate syrup. Literally, I just threw out an old bottle of it thinking I'd probably never use it again. You could also leave this out and it would still taste good.
  • I blended this a bit longer, added a bit of tahini and made it into a salad dressing for the greens I ate with lamb-stuffed grape leaves. If your goal is a spread or a dip, then don't let the processor go too long or it'll lose it's heft.
  • Put it on fish, meat or eggs. Seriously, asparagus + prosciutto + poached eggs + romesco... so good. Can't imagine muhamarra would be any less good.
  • Dip vegetables in it at a party.
  • Transform it into soup by simmering it to mellow the garlic a bit (or use roasted garlic).

Sauce it up, people.