Muhammara (Roasted Pepper & Walnut Spread) - How to Make Muhammara Dip & Spread
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.
Toast 1 cup of walnuts in a skillet over medium heat with a little olive oil for about 5 minutes until they smell toasted.
Transfer toasted walnuts to a plate to cool.
Toast dry breadcrumbs in olive oil over medium heat until light golden brown, then transfer to the same plate to cool.
Roast red bell peppers until blackened and soft, then wrap in plastic to steam for 15-20 minutes before peeling.
Chop about 1 cup of roasted red bell peppers, removing skin, seeds, and membranes.
In a food processor, combine toasted walnuts, toasted breadcrumbs, chopped red bell peppers, 1 clove crushed garlic, fresh lemon juice, pomegranate molasses, kosher salt, paprika, ground cumin, cayenne pepper, and Aleppo pepper flakes.
Add a few tablespoons of olive oil and pulse until desired texture is reached, scraping down the sides as needed.
Cover and refrigerate for about an hour to chill.
Taste and adjust seasoning if necessary before serving.
Transfer to a serving dish and create a garnish gully on the surface.
Garnish with chopped walnuts, pepper flakes, a drizzle of olive oil, and freshly chopped parsley.
Equipment Needed
Dietary
Allergens
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