Muhammara with Crispy Harissa Mince by @maxlamanna

35 min
Medium

4 servings

🫒

90 ml

Olive Oil

🧅

150 g

Onion

🌱

400 g

Plant-based Mince

🧄

3 g

Garlic Clove

🌶️

30 ml

Harissa Paste

🌿

15 g

Fresh Parsley

🌿

15 g

Fresh Dill

🧂

3 g

Salt

🫚

1 g

Black Pepper

🌰

100 g

Walnuts

🫑

400 g

Roasted Red Peppers

🫒

4 tbsp

Olive Oil

🍋

30 ml

Lemon Juice

🌶️

2 g

Smoked Paprika

🍋

120 g

Lemon Wedges

🫓

360 g

Flatbreads

Preparation Steps

  1. Step 1/16

    Finely dice 1 onion, mince 1 garlic clove, chop the fresh parsley and dill, and drain the jarred roasted red peppers if needed.

    onion
    garlic
    fresh parsley
    fresh dill
    jarred roasted red peppers
    🔪chef's knife
    🪵cutting board

  2. Step 2/16

    Heat the large frying pan over medium heat and dry-toast 100 g walnuts for about 5 minutes, shaking the pan occasionally until fragrant.

    walnuts
    🍳large frying pan
    🍴spatula

  3. Step 3/16

    Transfer the toasted walnuts to a plate and reserve 1 tablespoon for the final garnish.

    walnuts
    🍴spatula

  4. Step 4/16

    Heat 2 tablespoons olive oil in the same frying pan over medium heat and add the diced onion, salt, and black pepper.

    olive oil
    onion
    salt
    black pepper
    🍳large frying pan
    🥄wooden spoon
    🥄measuring spoons

  5. Step 5/16

    Fry the onion, stirring often, until very soft and lightly golden, about 5 minutes.

    onion
    🍳large frying pan
    🥄wooden spoon

  6. Step 6/16

    Add 400 g plant-based mince and increase the heat slightly.

    plant-based mince
    🍳large frying pan
    🥄wooden spoon

  7. Step 7/16

    Cook the plant-based mince for 5 to 7 minutes, stirring occasionally, until browned and crispy.

    plant-based mince
    🍳large frying pan
    🥄wooden spoon

  8. Step 8/16

    Add the minced garlic and cook for 1 minute until aromatic.

    garlic
    🍳large frying pan
    🥄wooden spoon

  9. Step 9/16

    Stir 2 tablespoons harissa paste into the crispy mince until evenly combined, then remove the pan from the heat.

    harissa paste
    plant-based mince
    🍳large frying pan
    🥄wooden spoon
    🍴spatula

  10. Step 10/16

    Add the toasted walnuts except the reserved 1 tablespoon to the high-speed blender with 400 g roasted red peppers, 4 tablespoons olive oil, lemon juice, and smoked paprika.

    walnuts
    jarred roasted red peppers
    olive oil
    lemon juice
    smoked paprika
    🥄measuring spoons
    🍋citrus juicer

  11. Step 11/16

    Blend the muhammara ingredients until a smooth, thick sauce forms.

    walnuts
    jarred roasted red peppers
    olive oil
    lemon juice
    smoked paprika

  12. Step 12/16

    Taste the blended muhammara and season with additional salt and black pepper if needed.

    salt
    black pepper
    spoon

  13. Step 13/16

    Spread the muhammara across a large serving platter using the back of a spoon.

    walnuts
    jarred roasted red peppers
    🍽️serving platter
    🥄wooden spoon

  14. Step 14/16

    Spoon the crispy harissa plant-based mince over the muhammara.

    plant-based mince
    harissa paste
    🍽️serving platter
    🍴spatula

  15. Step 15/16

    Scatter the reserved walnuts, parsley, and dill over the top, then drizzle with extra olive oil and finish with black pepper.

    walnuts
    fresh parsley
    fresh dill
    olive oil
    black pepper
    🍽️serving platter
    🥄wooden spoon

  16. Step 16/16

    Serve immediately with lemon wedges and 4 to 8 flatbreads for scooping.

    lemon wedges
    flatbreads
    🍽️serving platter
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Fats and Oils, Vegetables, Plant-Based Protein, Condiments, Herbs and Spices, Herbs, Nuts, Fruits, Grains and Cereals

Ingredients

Olive oil, Onion, Plant-based mince, Garlic clove, Harissa paste, Fresh parsley, Fresh dill, Salt, Black pepper, Walnuts, Roasted red peppers, Lemon juice, Smoked paprika, Lemon wedges, Flatbreads

Allergens

Soy, Tree nuts, Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Plant-based

Calories

560 kcal

Macro nutrients

Protein: 22g, Total fat: 37g, Saturated fat: 5g, Carbohydrates: 43g, Dietary fiber: 8g, Sugars: 7g

Nutritional Information

Minerals

Sodium: 610mg, Potassium: 590mg, Calcium: 95mg, Iron: 5.2mg, Magnesium: 105mg

Vitamins

Vitamin A: 185mcg RAE, Vitamin C: 92mg, Vitamin E: 2.5mg, Vitamin K: 55mcg, Folate: 68mcg DFE

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

large frying pan, wooden spoon, spatula, chef's knife, cutting board, measuring spoons, serving platter, citrus juicer

Appliances

high-speed blender, stovetop

Type

Type

Type Of Dish

Main Course, Dip, Appetizer, Sharing Plate

Occasions

Lunch, Dinner, Party, Game Day, Casual Entertaining

Origin

Source

Platform

instagram

Original Creator

@maxlamanna

Origin

Cuisine

Middle Eastern, Levantine

Geographic

to inform

Various

Aspect

Texture

Smooth, Creamy, Crunchy, Crispy, Thick, Tender

Flavors

Smoky, Spicy, Nutty, Tangy, Savory, Earthy, Herbaceous, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep flatbreads separate,Reheat the plant-based mince in a frying pan before serving), freezer : 2 months (Freeze muhammara and mince separately in airtight containers,Do not freeze fresh herb garnish or flatbreads,Defrost overnight in the fridge)