Muhammara Redux with Sorghum

Indulge in the delectable flavors of the Middle East with our Muhammara Redux with Sorghum—a delightful twist on the traditional red pepper dip. This quick and easy recipe is packed with wholesome ingredients and features sorghum as the star grain. The dish is a feast for both the eyes and the taste buds, making it a perfect addition to your meal rotation.

YIELD: This recipe yields 2 to 3 servings.

INGREDIENTS:

To begin, gather the following ingredients:

• 1 tablespoon (15 ml) olive oil, divided
• 2 Pepper Grain Sausages, cut into slanted, bite-size half-moons
• 1 tablespoon (15 ml) pomegranate molasses (see Recipe Note), plus extra for garnish
• 1/4 cup (40 g) chopped shallot or red onion
• 10 ounces (283 g) shaved brussels sprouts
• 2 cloves garlic, grated or pressed
• 1 teaspoon dry harissa blend or paste, to taste
• 1/2 teaspoon ground cumin
• 1/4 cup (60 ml) vegetable broth
• Salt and pepper
• Scant 1 1/2 cups (225 g) cooked sorghum or other grain
• Toasted walnut halves, for garnish
• Pomegranate seeds (arils), for garnish (optional)
• Fresh mint leaves or parsley, for garnish (optional)

INSTRUCTIONS:

1. In a large skillet, heat 1 1/2 teaspoons of olive oil over medium-high heat. Add the sausage pieces and sauté them until they turn brown, stirring occasionally. This should take about 6 minutes. Pour the pomegranate molasses on top of the sausages and cook for an additional minute to glaze. Once done, transfer the sausages to a plate and set them aside.
2. In the same skillet, add the remaining 1 1/2 teaspoons of olive oil along with the chopped shallot. Sauté the shallot on medium-high heat until it becomes translucent, which should take about 2 minutes. Then, add the shaved brussels sprouts to the skillet and sauté them for another 5 minutes until they become lightly browned. Next, add the grated or pressed garlic, dry harissa, ground cumin, and vegetable broth. Cover the skillet with a lid and let the mixture simmer until the brussels sprouts turn tender, which will take around 5 minutes.
3. Stir the cooked sorghum and sautéed sausage into the sprouts, and continue to cook uncovered until everything is heated through. This step should take approximately 2 minutes.
4. Once the dish is ready, serve it with toasted walnut halves, pomegranate seeds (optional), and garnish with fresh mint leaves or parsley (optional). If desired, drizzle a little extra pomegranate molasses on top for added flavor.

Enjoy our Muhammara Redux with Sorghum—a delightful and savory dish that’s sure to impress your taste buds and bring a touch of the Middle East to your table.

RECIPE NOTE:

• If you can’t find pomegranate molasses at your local store, don’t worry! You can easily make your own by simmering 2 cups (470 ml) of unsweetened pomegranate juice in a medium pot until it reduces to 1/4 cup plus 2 tablespoons (90 ml), which usually takes about 30 minutes. Store any leftovers in an airtight jar for up to 1 week, and use it on roasted vegetables, baked tofu, or salads for a burst of flavor.