Muhammara (Syrian red pepper dip)
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
- Preheat grill. Line a baking tray with aluminium foil.
- 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.
- 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.
- 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.
- 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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Reviews & ratings
Average global rating:
(3)
Reviews in English (3)
Yum! I hate to be one of those substituters but out of necessity I had to be one. I was trying to use up some ingredients and some I didn't have on hand. I frozen mixed bell peppers and sauteed them and used some bread crumbs from french bread I had made and used grenadine in place of pomegranate molasses. Sorry for all that inauthenticness. Even so, I did own everything else and I could eat this with a spoon! Thanks for giving me a recipe using sumac James! - 26 Dec 2013 (Review from Allrecipes US | Canada)