Muhammara (Middle Eastern Roasted Red Pepper Dip) Recipe
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.
Roast red bell peppers over an open flame or in an oven until charred and blistered, about 20-30 minutes.
Place roasted peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes.
Peel off the charred skin, remove seeds, and chop the peppers.
In a food processor, combine walnuts, bread crumbs, garlic, and roasted peppers.
Pulse until the mixture is finely chopped but not pureed.
Add olive oil, lemon juice, pomegranate molasses, cumin, salt, black pepper, and red pepper flakes to the processor.
Blend until smooth, adjusting the consistency with more olive oil if necessary.
Taste and adjust seasoning, adding more salt or lemon juice as needed.
Transfer the muhammara to a serving bowl and drizzle with olive oil.
Garnish with chopped parsley before serving.
Serve with pita bread or fresh vegetables for dipping.
Store leftovers in an airtight container in the refrigerator for up to a week.
Dietary
Allergens
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