Muhammara Spread, 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.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Toast the walnuts in a preheated oven for 5 minutes to bring out the earthy flavor and set aside to cool down.
Roast the red bell peppers in a preheated oven to the highest setting for about 20 minutes or until partially charred.
Seal the roasted peppers with a lid for 10 minutes to trap steam and loosen the skin for easier peeling.
Heat olive oil in a skillet over medium heat and sauté the onion until soft, stirring continuously.
Place the toasted walnuts in a food processor and pulse to grind them considerably.
Add the roasted bell peppers to the food processor and pulse to homogenize the mix.
Stir in the cooked onion with its oil into the food processor.
Add the breadcrumbs, cumin powder, and salt, and process until well combined.
Add the tahini and pomegranate molasses and process until the mixture is smooth.
Spread the muhammara onto a plate and garnish with pomegranate seeds and drizzle more pomegranate molasses over if desired.
Equipment Needed
Dietary
Allergens
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