Serves 4
Muhammara is a delicious and flavourful Middle Eastern dip or spread that originated in Aleppo, Syria.
It is typically made with red bell peppers, walnuts, olive oil and various spices.
The main ingredients of muhammara are roasted red peppers and walnuts, which give it a rich and slightly smoky flavour.
Ingredients
- 4 red Romana Peppers
- 2 Red Chillies
- 65g Walnuts, toasted
- 1 tsp ground Cumin
- 1 tsp ground Coriander
- 1/2 tsp Aleppo Pepper (Optional)
- 1/2 tsp Salt
Toppings
- Extra Virgin Olive Oil
- Pomegranate Molasses
- Toasted Seeds
- Red Onion
- Pomegranate
- Parsley
- Lemon juice, to taste (Optional)
Instructions
Roast the Romano Peppers and Chillies in an oven tray at 220 C/Gas Mark 7 for 35 minutes till charred all over.
In a food processor, combine the roasted Red Peppers, Chillies, toasted Walnuts, ground Cumin, ground Coriander, Aleppo Pepper and Salt.
Pulse the mixture until it forms a chunky paste.
Taste the Muhammara and adjust the seasoning with Salt.
Transfer to a serving bowl, drizzle over some extra Olive Oil and Pomegranate Molasses on top.
Garnish with additional ingredients of your choosing.
Variations
Add 1/2 cup of Breadcrumbs to the Muhammara.
Add a drizzle of Pomegranate Molasses for a tangy flavour.
You can roast the peppers over an open flame on a gas stove instead, turning them with tongs until the skin is evenly charred.
You can use Bell Peppers instead. If you do so, add them to a bowl immediately after charring and cover with cling film for 30 minutes. Then peel off the skins before adding to the blender.
Serving Suggestion
Serve as a dip with pickles, other dips like Hummus and flatbreads.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Products used in this Recipe:
Roohts Salt
Roohts Coriander Powder
