Carrot muhammara with toasted cumin and walnuts from Dinner: Changing the Game (page 355) by Melissa Clark

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Notes about this recipe

  • kkmatti on April 19, 2023

    This recipe produced burnt carrots that, when added to the rest of the mixture, was a strange bitter/sweet flavor. We kept trying it and couldn't decide if we liked it or not. But then no one went back for more. Won't be making this again.

  • ksg518 on November 27, 2017

    This was amazing. I cut my carrots a little too small and some ended up charred. Once I discarded those, I probably had a higher ratio of peppers to carrot than Clark intended but it was still very, very good. The key here is the walnuts, some of which are ground up as part of the spread and the rest added as a chunky addition. I did top it with the toasted cumin seed, but I could easily see skipping that part in the future.

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