Muhammara
A smoky Levantine dip made with roasted red peppers, walnuts, pomegranate molasses, and a touch of heat.
Ingredients
- red bell pepper4 pcs
- walnuts120 g
- breadcrumbs60 g
- garlic2 cloves
- cumin1 tsp
- Aleppo pepper flakes1 tsp
- olive oil3 tbsp
- pomegranate syrup2 tbsp
- lemon juice1 tbsp
- salt1 to taste
Instructions
Preheat the oven to 175°C. Spread the walnuts on a baking sheet and toast for 8–10 minutes, stirring once; set aside to cool.
Raise the oven temperature to 230°C and roast the red bell peppers for 12–15 minutes, turning occasionally, until the skins are charred in spots and the flesh is soft.
Transfer the hot peppers to a bowl, cover tightly, and let steam for 10 minutes. Peel off the skins and remove the stems, seeds, and ribs.
Combine the peeled peppers, walnuts, breadcrumbs, garlic, cumin, Aleppo pepper flakes, olive oil, pomegranate molasses, and lemon juice in a food processor.
Pulse until you get a thick paste with a fine, slightly grainy texture; don't process it into a smooth purée.
Season with salt to taste, pulse briefly, and check the balance of sweet-sour and heat; adjust only with salt if needed.
Transfer the muhammara to a bowl and serve as an appetizer or dip.
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