I seldom post a recipe that I’ve recently taught, but I’m making an exception because this recipe was so well received. With the holidays here, I want you to enjoy this fabulous dip, too.
Muhammara is a Syrian dip that is made with roasted red peppers, walnuts and pomegranate molasses. It’s savory, sweet, slightly smoky, with just enough spice. The Pomegranate molasses in the dip is a flavor powerhouse. A balance of sweet and sour, it gives salad dressings acidity without being lip-puckeringly sour. In meat marinades, it tenderizes and produces better browning. Incorporated into sauces and glazes, it adds depth and layers of flavor. I notice that it has become easier to find at upscale markets, such as Whole Foods and Trader Joes.
Here I spread the dip on Belgian endive leaves and I have my reason. In my appetizer class all my other recipes were on some type of carb, so I wanted this dip to be on a veggie. I could have chosen celery or cucumber, but endive is a little fancier.
Belgian endive has slightly bitter tasting and juicy, crisp, pale leaves. It's grown in total darkness to prevent it from turning green (a vegetable growing technique known as blanching). It is more expensive than lettuce or other chicories due to a combination of the farming process (long and rigorous), combined with the cost of often being imported from Belgium.
The challenge with using endive leaves as an appetizer is that you need to keep cutting the stem end further and further in order to separate the leaves. This leaves you with leaves of various sizes. But who cares when they look so pretty and taste so good.
However you choose to serve this colorful dip, I know you will be happy to add it to your repertoire.
I hope your holidays are filled with joy and delicious memories. May 2024 be a year of greater peace and safety and you and your loved ones know good health and contentment.
I send you blessings and love,
Marlene
Belgian Endive comes in different sizes. Look for ones that have nice looking tops. When you separate and fill them, the tops are what show.
Remove the stem and as you separate the leaves, keep cutting off bottom so the leaves come off easily.
The leaves are all different shapes and sizes. That’s just endive.
Muhammara Dip in Endive Leaves
3 medium garlic cloves peeled
3/4 cup (77 g) chopped walnuts, toasted and cooled
1 jar (12 oz.) roasted red peppers, drained, and blotted dry (about 260 grams)
1/2 cup (72 g) dry breadcrumbs
1/4 teaspoon dried red pepper flakes, or more to taste
2 tablespoons fresh lemon juice
2 tablespoons pomegranate molasses
3/4 teaspoon ground cumin
1/2 teaspoon kosher salt
4 tablespoons extra virgin olive oil
For serving
3 to 4 heads Belgian endive
1/2 cup pitted Kalamata olives, sliced or chopped or chopped walnuts
1. Process garlic in food processor until minced. Add walnuts and process until ground. Add red peppers, breadcrumbs, pepper flakes, lemon juice, molasses, cumin and salt. Process until well blended and smooth.
2. With motor running, pour olive oil through the feed tube and process until smooth and creamy.
To prepare ahead: Dip may be refrigerated for several days. Bring to room temperature before serving.
To serve: Cut the bottom off each endive, separate the leaves, rinse and pat dry. Trim 16 leaves to make them 2 to 2 1/2-inches long from the tip. Spoon dip into each leaf. There may be dip leftover. Garnish with olives or walnuts.
Makes 1 1/2 cups dip.
Variations:
1. Serve with pita chips as a dip or with other dips like hummus, baba ghanoush.
2. Serve with grilled or roasted meats such as chicken, steak, burgers.
3. Serve with roasted or cooked veggies such as cauliflower, broccoli, green beans.
