Muhammara (Syrian red pepper dip)

    Muhammara (Syrian red pepper dip)

    2saves
    40min


    1 person made this

    About this recipe: This popular dip originated in Aleppo, Syria, and is now a Levantine staple. Loaded with flavour thanks to roasted red pepper, walnuts, Aleppo pepper, pomegranate molasses and sumac. Serve as part of a meze platter, with flatbread, or in wraps and sandwiches.

    Ingredients
    Serves: 8 

    • 2 red peppers, seeded and quartered
    • 3 slices wholemeal bread, crusts removed
    • 90g toasted walnuts, chopped
    • 2 tablespoons lemon juice
    • 2 tablespoons Aleppo pepper
    • 2 teaspoons pomegranate molasses
    • 1 clove garlic, minced
    • 1 teaspoon cumin seeds, coarsely ground
    • salt to taste
    • 120ml olive oil
    • 1 pinch sumac

    Method
    Prep:20min  ›  Cook:5min  ›  Extra time:15min  ›  Ready in:40min 

    1. Preheat grill. Line a baking tray with aluminium foil.
    2. Place the red peppers with cut sides down onto the prepared baking tray; roast under the preheated grill until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
    3. Toast the bread slices in a toaster and let cool; place into a resealable plastic bag, squeeze out air, seal bag, and crush with a rolling pin to make crumbs.
    4. Transfer peppers to a bowl and tightly seal with cling film. Set aside for 15 minutes; remove and peel, discarding the skins. Mash the peeled peppers with a fork.
    5. Combine mashed peppers, breadcrumbs, walnuts, lemon juice, Aleppo pepper, pomegranate molasses, garlic, cumin and salt in a food processor; pulse the mixture a few times to blend before running at lowest setting. Slowly stream olive oil into the pepper mixture as it blends until integrated completely; transfer mixture to a serving dish. Sprinkle sumac over the mixture to serve.

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