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Rebecca Jan 22, 2005 11:40 AM

I am looking for some good muhammara, m'hamara, however you want to spell it, I can't find the kind I want. I had the Damascus bakery (Atlantic st) version and thought it was too oily and blended (I like it when you can see the pomegranate and pepper and nut pieces). Any suggestions? I will travel almost anywhere in NY on this search...
Thanks in advance!

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    Erica RE: Rebecca Jan 22, 2005 02:33 PM

    They sell it at Kalyustan's. It is pretty spicy. Would you share what you use it for? I just saw a recipe (forget where) using it with chicken legs.

    7 Replies
    1. re: Erica
      rkn RE: Erica Jan 22, 2005 04:34 PM

      It's a dip that you eat with pita bread. I've never cooked with it but it sounds interesting.

      1. re: rkn
        Erica RE: rkn Jan 22, 2005 05:11 PM

        I know what it is...I bought it once at Kalyustan. But aside from using as a dip...how can you use it in recipes..like that chicken one I saw this week...was it in the Times?? Or the new Gourmet?? I can't recall....I still have most of it in my fridge so wanted some tips on using it up...

        1. re: Erica
          Rebecca RE: Erica Jan 22, 2005 08:54 PM

          Hey, thanks for the tip, I will definitely check out K.'s
          I usually eat it on pita with hummus, but I am interested in cooking with it too, I am a vegetarian so the chicken legs wouldn't work for me, I am not sure how it would taste with fried tofu, probably good.
          I am actually thinking of using it as a dipping sauce for the samosas I make, clash of cultures, I know, but I think it will work like a less sweet chutney. Let me know if you find any useful recipes! -R

          1. re: Rebecca
            cackboy RE: Rebecca Mar 7, 2005 05:20 PM

            I toss it with Pasta. Essentially, it's just another form of Pesto.

            1. re: Rebecca
              bachir RE: Rebecca Aug 30, 2005 07:59 PM

              you can use it as a dip or a sauce with roasted vegetables. you can marinate things with it .

        2. re: Erica
          Alan Divack RE: Erica Jan 23, 2005 10:56 AM

          Muhammara reaches its Platonic peak when you dip a good warm and juicy piece of pastrami into it.

          1. re: Erica
            Kitsilano RE: Erica Nov 10, 2005 01:06 PM

            muhammara is dead easy to make. Do a google search and you'll find tons of recipes. It keeps a good month or so in the fridge.

          2. j
            jen kalb RE: Rebecca Jan 22, 2005 06:36 PM

            I also recently had the muhammara at the Damascus bakery and thought it was bland and sort of too sweet - the version at waterfalls down the street can be wonderful and kalyustan's is also good as I recall.

            1. g
              GeorgieGirl RE: Rebecca Apr 20, 2008 05:53 AM

              Fattoush (off Atlantic Avenue in B'lyn, near the exit for the BQE) has excellent muhammara. They make their own pita, too. I make a point of stopping anytime I'm in the old neighborhood. Yum!

              Claudie Roden has a recipe for muhammara, as does Paula Wolfert. Can't remember the titles, though.

              1. abijah RE: Rebecca Apr 28, 2008 08:00 AM

                Tanoreen in Bay Ridge takes muhammara to swoon-inducing heights. They take all kinds of dips I used to think of as basic and not worth paying for in a restaurant (hummus, baba ganouj, feta and tomato salad, labenah) to swoon-inducing heights.

                1. h
                  hellobuddy RE: Rebecca Apr 28, 2008 09:59 AM

                  Waterfalls Cafe on Atlantic Ave has the best muhammara I've had. Their baba ghanoush is even better.

                  1. k
                    KRS RE: Rebecca Apr 28, 2008 06:35 PM

                    The Family Store, 6905 3rd Ave., Brooklyn, NY, (718) 748-0207 makes a fabulous version. Lots of other great stuff, too.

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