Muhammara (Aleppo Red Pepper & Walnut Dip)
The Quirky Foodster Team
Ingredients
- Red bell peppers, roasted and peeled — 3
- Walnuts, toasted — 100 g (1 cup)
- Breadcrumbs — 60 g (1/2 cup)
- Pomegranate molasses — 30 ml (2 tbsp)
- Olive oil, plus extra to serve — 30 ml (2 tbsp)
- Garlic — 1 clove
- Aleppo pepper — 1 tsp
- Cumin — 1/2 tsp
- Salt — to taste
Method
- Blend the roasted peppers, walnuts, breadcrumbs, garlic and spices in a food processor until mostly smooth with some texture.
- Add the pomegranate molasses and olive oil, and pulse to combine.
- Season with salt to taste, adjusting molasses for more tang if desired.
- Spread onto a plate, drizzle with olive oil, and serve with warm flatbread.
Introduction: Muhammara originates from Aleppo’s markets, where pomegranate molasses, walnuts and roasted peppers combine into a dip that captures the city’s love of sweet-sour, nutty flavour.
Cultural Background: Muhammara originates from Aleppo’s markets, where pomegranate molasses, walnuts and roasted peppers combine into a dip that captures the city’s love of sweet-sour, nutty flavour. It remains one of Syria’s most exported mezze dishes.
Tips: Toasting the walnuts first deepens the flavour significantly. Adjust breadcrumbs for a thicker or looser consistency.
Variations: Add a pinch of chili flakes for extra heat. Swap walnuts for a walnut-almond mix for a milder flavour.
Storage: Refrigerate in an airtight container for up to 5 days.
Reheating: Serve cold or at room temperature; no reheating needed.
FAQs:
Q: Can I use jarred roasted peppers?
A: Yes, drained jarred peppers work well and save time.
Q: Is muhammara spicy?
A: It has a mild warmth from Aleppo pepper, adjustable to taste.
- Red bell peppers, roasted and peeled — 3
- Walnuts, toasted — 100 g (1 cup)
- Breadcrumbs — 60 g (1/2 cup)
- Pomegranate molasses — 30 ml (2 tbsp)
- Olive oil, plus extra to serve — 30 ml (2 tbsp)
- Garlic — 1 clove
- Aleppo pepper — 1 tsp
- Cumin — 1/2 tsp
- Salt — to taste
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