Muhammara
An exotic dip consisting of walnuts and a touch of pomegranate. Originally from Syria, this is also popular in parts of Lebanon and Turkey, where it is called Cevizli Biber. Serve with pitta bread.
Ingredients
Serves: 8
- 4 tablespoons extra virgin olive oil
- 50g (2 oz) fine dried breadcrumbs
- 50g (2 oz) finely chopped walnuts
- 4 cloves garlic, mashed into a paste
- 3 tablespoons lemon juice
- 2 tablespoons pomegranate syrup or juice
- 1 teaspoon ground cumin
- 1 teaspoon dried crushed chillies
Method
Prep:10min ›
Ready in:10min
- In the container of a food processor or blender, combine the olive oil, breadcrumbs, walnuts, garlic, lemon juice, pomegranate syrup, cumin and chillies. Process until smooth. Serve with pitta triangles.
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Reviews & ratings
Average global rating:
(10)
Reviews in English (10)
I roasted red peppers until the outer skins were charred. After letting the peppers cool to room temperature, I removed the skins and seeds. I toasted the walnuts, omitted the pomegranate molasses and garlic, and I used red wine vinegar in place of lemon juice. This dip is one of my all-time favourites! - 03 Jun 2014
I make muhammara regularly as I am of lebanese origin. The main ingredient is missing: red bell peppers. I used about 3 to 4 red peppers and I also add a small spoon of sugar. - 11 Aug 2007 (Review from Allrecipes US | Canada)
This recipe is definitely missing roasted red peppers. I used a recipe from another site that called for them. I think this is the kind of dish that you either love or hate. - 06 Oct 2008 (Review from Allrecipes US | Canada)