It doesn't get any easier than beef with salsa-raisin sauce for this spicy sandwich. Raisins…
Move over Mayo! Make way for Muhamarra Sandwiches
A recent Substack post about Muhamarra by my friend Beth Lee, sent me straight to making sandwiches! Why?
First, I had pomegranate molasses waiting to be used, and Muhamarra is the Middle Eastern roasted red pepper and walnut spread flavored with pomegranate molasses.
Second, Beth’s post inspired me to update my Roasted Red Pepper Spread recipe by swapping pomegranate molasses for lemon juice– and wow what a difference!
What is this molasses, you ask? Pomegranate molasses is not to be confused with sugar cane molasses familiar in gingerbread or molasses cookies. Instead, this is an intensely sweet-tangy syrup made by slowly simmering and reducing pomegranate juice. Beth has a simple pomegranate molasses recipe, so take a look! And do make it with bottled pomegranate juice (like I do) unless you have too many pomegranates!
My Muhamarra recipe is just 5 ingredients plus spices. Red bell peppers, walnuts, a little garlic, evoo, and that special molasses. When I replaced lemon juice with the pomegranate molasses in my red pepper spread, what had I been waiting for?? Now I’m slathering that spread on sandwiches galore, plus fish and chicken. Of course, the sandwiches are on my newest bread, Whole Grain Seeded Sandwich Loaf, but any favorite bread–preferably Wild Yeast Water Bread!–will be great. First up sandwiches (pictured) were a roasted veggie with goat cheese, and a simple avocado toast with fresh mint. Yum!
Please share what you make!
Sub this spread for mayo in nearly any sando, serve as a dip for veggies, or add to a mediterranean platter with hummus, olives and my wild yeast water seeded crackers or my Knäckebröd, with or without gluten.
Here are more ideas to get you started:
- add a burst of flavor to a sandwich stuffed with roasted veggies, goat cheese, and spring greens
- gussy up a cheese sandwich, grilled or cold – nearly any cheese will work. Give provolone or Jack cheese a try
- boost a basic sliced roast beef, turkey, or chicken sando
- mix with chicken salad, add diced pickles and olives if you please
- spread on burgers and wraps
- And beyond sandwiches, it’s great over salmon as in my not-food-styled example 🙂
Definitely try pomegranate molasses stirred into a spritz for a touch of tang
Red Bell Pepper Spread (Muhamarra)
It's part of the flavor to cook the peppers with the lid on until blackened and softened. Berbere is a spice from Ethopia that my daughter Ariel introduced to me. It's a beguiling blend of chilies and about a dozen spices. I provide a link below to a recipe or look for Berbere at a spice shop.
Ingredients
- 2 tbsp olive oil
- 2 large red bell peppers seeds removed, quartered
- 3 cloves garlic peeled and sliced thin
- 1 cup walnuts toasted
- 1 tbsp pomegranate molasses or lemon juice, to taste purchase pomegranate molasses or make your own, it's easy! How to Make Pomegranate Molasses AND How to Use it – OMG! Yummy
- salt and pepper to taste
- berbere spice, cayenne, or red pepper flakes berbere is an Ethopian spice blend available at spice shops or blend your own
Instructions
- Using a 9-10-inch skillet with lid, add oil to the skillet and heat over medium-high heat. Place peppers skin side down; cover and cook on medium-high heat, without turning peppers until skins are charred and flesh is very soft, about 20 minutes. You should hear sizzling as moisture condenses on the lid and drips into the pan.
- When peppers are very soft with charred skins, add garlic and cook a few minutes to lightly toast the garlic. Remove pan from heat and cool slightly.
- Place peppers (with skin) and garlic, walnuts and pomegranate molasses or lemon juice in a blender or food processor. Whirl until smooth and creamy-red color and is a spreadable consistency. Add a little olive oil to thin if needed. Season with salt, pepper, and berbere or red pepper flakes. Adjust pomegranate molasses and/or lemon juice for a little tangy-ness. Keeps refrigerated up to a week.
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