Tag Archives: Bon Appetit

Recipe: Walnut-Pomegranate Dip (Muhammara)

31 Jan

In the world of dips, hummus reigns supreme–but there is another Middle Eastern dip that also has lots of protein and lots of tang, and is equally easy to make. Although, now that I think of it, I realize it’s been a while since I made my own hummus; my local grocery store now devotes entire refrigerator sections to it and I have gotten lazy. This is a sad state of affairs–because hummus is really incredibly easy to make…. But back to the Muhammara. It gets its protein from the walnuts and its tang from pomegranate molasses, which you can find in Middle Eastern and Indian grocery stories and at a certain national, upscale grocery-store chain that shall not be named. Roasted red peppers also add to the slightly sweet undertones of this dip, which deserves a spot on any appetizer palette. This recipe comes from Bon Appetit magazine.

Walnut-Pomegranate Dip (Muhammara)

1 c. walnuts
½ c. roasted red bell peppers from a jar, drained (reserve the liquid)
1/3 c. panko (Japanese bread crumbs)
2 tbsp. extra-virgin olive oil
1 tbsp. pomegranate molasses
1 tsp. cumin
1/2 tsp. dried crushed red pepper

1. Blend/process all ingredients until coarsely ground. (Add a bit more panko or walnuts if too thin, or roasted red pepper liquid or molasses if too thick.)

Food processor
2. Place the dip in a serving bowl. Drizzle some olive oil over the top–or for extra tang, mix together a bit of olive oil and pomegranate molasses and drizzle that instead.

Note: This is what pomegranate molasses looks like, if helpful.


Recipe: Turkey Burgers with Tomato Jam, Feta, and Kalamata Olives

26 Aug

Feta and kalamata olives–a match made in gastronomic heaven. Great on a mezze platter, divine in a Greek Salad, and a flavorful way to jazz up turkey burgers. Paired with a Greek Salad to keep the flavor theme going, this is a nice, light meal that pops. Adapted from a Bon Appetit recipe.

Turkey Burgers with Tomato Jam, Feta, and Kalamata Olives
Makes 8-10 burgers

2 lb. ground turkey
½ large onion, chopped fine (red onion is nice)
6 oz. feta, crumbled
½ c. chopped, pitted kalamata olives
1 tbsp. olive oil
2 garlic cloves, minced
1-2 tsp. chopped fresh rosemary leaves
salt and freshly ground pepper
extra chopped, pitted kalamata olives and crumbled feta

Tomato Jam
1 tbsp. olive oil
½ large onion, chopped fine
2 garlic cloves, minced
2 (14-oz.) cans diced tomatoes in juice (I used petite diced)
1 tbsp. sugar
½ tsp. dried thyme
½ tsp. salt pepper
freshly ground pepper

1. BURGERS: Mix all ingredients together and shape into patties. Grill on griddle, using olive oil.

2. TOMATO JAM: Heat oil in large saucepan over medium heat. Add onion and garlic and cook until onion is soft and translucent. Add remaining ingredients and cook over medium-high heat until almost all the liquid has evaporated, stirring occasionally, about 15-20 minutes. Cool. Serve burgers with tomato jam on top, and sprinkle with more chopped kalamata olives and crumbled feta.