Description
A no-cook flatbread of pita topped with muhammara sauce, fresh cucumber, mint leaves, and crumbled blue cheese. Assembled in two minutes. No oven required.
Ingredients
For the muhammara
- 1 cup (150 g) roasted red peppers, peeled and drained
- 1/3 cup (40 g) walnuts
- 1 small garlic clove
- 1 1/2 tbsp olive oil
- 1 tbsp pomegranate molasses
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1-2 tbsp breadcrumbs
- 1/2 tsp sea salt
- 1/2 tbsp lemon juice
For the pita
- 1 large round pita or 2 small pitas
- 1/2 cucumber, thinly sliced
- small handful fresh mint leaves
- 2-3 oz (60-85 g) crumbled blue cheese
Instructions
Place roasted red peppers, walnuts, garlic, olive oil, pomegranate molasses, cumin, paprika, breadcrumbs, salt, and lemon juice in a food processor.
Blend until mostly smooth but still slightly textured. Taste and adjust salt or acidity if needed. Set aside.
Warm the pita briefly in a dry pan or oven until heated through.
Spread a generous layer of muhammara across the surface.
Arrange cucumber slices over the muhammara.
Add mint leaves, tearing larger ones if needed.
Crumble blue cheese over the top.
Slice and serve while the pita is still warm.
Notes
The texture of muhammara can be adjusted with breadcrumbs—use less for a looser spread, more for a thicker consistency.
If pomegranate molasses is unavailable, a mix of lemon juice and a small amount of honey can approximate the balance.
Warming the pita helps soften the structure and brings out the aroma of the spread.
Blue cheese varies in intensity; adjust quantity depending on how dominant you want it to be.
This can also be served as an open-faced flatbread or cut into smaller pieces for sharing.
- Prep Time: 5 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 600
- Fat: 12
- Carbohydrates: 30
- Fiber: 3
- Protein: 8