How to make Muhammara, a DELICIOUS red pepper and walnut dip
Recipe Information
Muhammara
Cultural Context
Muhammara, originating from Aleppo, Syria, is a vibrant dip made primarily from roasted red peppers and walnuts. Traditionally enjoyed with bread, it reflects the rich culinary heritage of the Levant, where flavors of spice and sweetness intertwine. Today, it has gained popularity beyond the Middle East, often featured in mezze platters worldwide.
Wash the red bell peppers and remove the stalks.
Char the peppers under a broiler for about 8 minutes on each side until softened and charred.
Place charred peppers and onion in a bowl and cover with plastic wrap for 15 minutes to steam.
Peel the skins off the peppers and remove the cores and seeds.
Weigh out 250 grams of red pepper flesh and half of the onion.
Toast 60 grams of walnuts in a pan on medium heat for about 5 minutes until fragrant.
Toast 60 grams of breadcrumbs in the same pan for about 5 minutes until slightly darker.
In a food processor, combine the toasted walnuts, toasted breadcrumbs, red pepper, onion, 4 tablespoons of olive oil, 4 tablespoons of pomegranate molasses, 1 tablespoon of tahini, 1 teaspoon of Aleppo pepper flakes, 3/4 teaspoon of ground cumin, and 1 teaspoon of salt.
Blend until smooth, scraping down the sides as needed.
For a Lebanese variant, add 1/2 teaspoon of sumac and 2 tablespoons of tomato paste and mix.
Plate the dip, creating a well shape in the center, and drizzle with olive oil or pomegranate molasses, garnishing with chopped walnuts and mint.
Equipment Needed
Dietary
Allergens
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