Ingredients Jump to Instructions ↓

  1. Muhammara Slather:

  2. 1 tablespoon crushed red pepper

  3. flakes or 1 small red chile

  4. 1/2 teaspoon ground cumin

  5. 3/4 cup walnuts, toasted

  6. 1/4 cup whole-grain bread crumbs

  7. 1/4 cup extra-virgin olive oil

  8. 2 tablespoons pomegranate molasses

  9. 1/4 cup tomato paste

  10. 2 to 3 roasted red peppers

  11. 1/2 to 1 cup warm water

  12. 1/2 teaspoon fine-grain sea salt

  13. Kabobs

  14. 2 red onions, each cut into 6 wedges

  15. 3 lemons, each cut into 4 lengthwise wedges

  16. 12 ounces extra-firm tofu, cut into 12 equal-sized cubes

  17. 12 mushrooms

  18. extra-virgin olive oil, for brushing

  19. fine-grain sea salt

  20. Special equipment: 6 wooden skewers

Instructions Jump to Ingredients ↑

  1. Prepare a medium-hot grill; if the temperature is right, you should be able to hold your hand a few inches above the grate for 4 or 5 seconds.

  2. In the meantime, make the muhammara. Using a hand blender (preferably) or a conventional blender, puree the chile flakes, cumin, walnuts, bread crumbs, olive oil, pomegranate molasses, tomato paste, and red peppers to a smooth, even consistency. Mix in the warm water in increments to achieve an easily spreadable consistency similar to a thick yogurt. If you¹re going to use it for dipping, you might want to leave it a bit thicker. Stir in the salt and adjust the seasonings if needed.

  3. When constructing kabobs, I don¹t bother soaking wood skewers in water. I just load them up with food from tip to tip, which seems to solve any problems with the wood igniting. Onto 6 medium-length skewers, thread an onion wedge, a lemon wedge, a cube of tofu, and a mushroom, then repeat. Brush each kabob generously with olive oil and season with salt. Put the kabobs on the grill and cover. Cook, rotating regularly and brushing with olive oil every few minutes, until the onions are tender, about 12 minutes altogether.

  4. To eat, slather with the muhammara, slide off the skewers. and squeeze the juice from the roasted lemons over everything.

  5. Makes 6 kabobs.

  6. Recipe Source: Super Natural Cooking , Page 102


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