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.
Cooks' notes:
•Spread is also delicious with crudit&ecute;s, crackers, or toasts.
•Spread can be made 3 days ahead and chilled. Bring to room temperature before serving.
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
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.
