Muhammara is a Syrian dip original from the city of Aleppo. Traditionally, bright red Aleppo pepper would be used. If you prefer you can mix this dip by hand to retain the texture of the ingredients (some recipes suggest this).
Ingredients
2 large red peppers or 130g of roasted red peppers from a jar.
50g walnuts
30g fresh breadcrumbs
1 tbsp pomegranate molasses
1 fat clove of garlic (grated)
2 heaped tsp chilli flakes (preferably Aleppo)
2 leaped tsp ground cumin
1 tbsp olive oil
Salt to taste
Method
Ingredients
2 large red peppers or 130g of roasted red peppers from a jar.
50g walnuts
30g fresh breadcrumbs
1 tbsp pomegranate molasses
1 fat clove of garlic (grated)
2 heaped tsp chilli flakes (preferably Aleppo)
2 leaped tsp ground cumin
1 tbsp olive oil
Salt to taste
Method
- If using fresh peppers, roast at 180 C for 25 minutes until they blister and tenderise. Remove the skin and seeds and finely chop the flesh. If using ready made roasted peppers, chop them finely.
- Toast the walnut halves in a dry pan until they lightly brown. Grind in a spice grinder to a fine texture.
- Place all the ingredients in a mini-chopper or use a hand blender to mix to a puree.
- Place in a small dish and drizzle with olive oil (or oil from the jarred peppers). Scatter with crushed walnuts and chilli flakes. and serve with flatbread to dip.
