Ah, muhammara—a Middle Eastern gem that’s like a party in your mouth. I stumbled upon this spicy, sweet, and nutty delight on a trip to Istanbul last fall, and it’s been on my mind ever since. Imagine the crunch of walnuts, the tang of pomegranate molasses, and a hint of heat from Aleppo peppers—all blended into a vibrant red spread that makes even a simple piece of bread feel like a gourmet treat.
Steps
- Preheat your oven to 425°F (220°C). Lightly coat the red bell peppers with 1 tablespoon of olive oil and place them in an oiled oven-safe pan or cast-iron skillet. Roast for about 30 minutes, turning occasionally until the skin blisters.
- Once roasted, remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap to trap steam, which will make peeling easier. Once cooled, peel the skin off, remove the seeds, and cut the peppers into strips.
- In a large food processor, combine the roasted red pepper strips, 3 tablespoons of olive oil, garlic, walnuts, tomato paste, bread crumbs, pomegranate molasses, Aleppo pepper, sugar, sumac, and salt. Blend everything into a smooth paste.
- Transfer the blended muhammara to a serving bowl. If you are not serving immediately, cover and refrigerate it. Make sure to bring it back to room temperature before serving.
- When ready to serve, pour a drizzle of olive oil over the top and garnish with extra walnuts and fresh parsley if desired. Serve the muhammara with pita bread or pita chips for dipping. Enjoy your flavorful dip!
Ingredients
- 2 red bell peppers
- 4 tablespoons extra virgin olive oil, divided
- 1/4 pound shelled toasted walnuts
- 1 garlic clove, roughly chopped
- 2 1/2 tablespoons tomato paste
- 3/4 cup bread crumbs
- 2 tablespoons pomegranate molasses
- 1 teaspoon Aleppo pepper
- 1/2 teaspoon sugar
- 1 teaspoon sumac
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional)
Nutritional Values
Calories: 1145kcal | Carbohydrates: 122.7g | Protein: 31.4g | Fat: 128.4g | Saturated Fat: 14.8g | Potassium: 1605.6mg | Fiber: 18.6g | Vitamin A: 9067.8IU | Vitamin C: 315mg | Calcium: 290.4mg | Iron: 10.2mg
FAQ
- What is Muhammara and where does it originate from?
- Muhammara is a robust walnut and roasted red pepper spread that is savory, sweet, slightly smoky, and mildly spicy. It originates from Aleppo, a city in Syria, and its name comes from the Arabic word ‘ahmar,’ meaning red.
- What ingredients are essential in making Muhammara?
- Key ingredients include roasted red peppers, extra virgin olive oil, shelled walnuts, bread crumbs, pomegranate molasses, Aleppo pepper, tomato paste, garlic, sumac, and optionally, cayenne pepper for an extra kick of spice.
- Can I substitute Aleppo pepper in Muhammara?
- Although Aleppo pepper is unique for its sweet and slightly spicy flavor, you can use a combination of ancho chile pepper, a pinch of salt, and some cayenne as a substitute. However, this may not fully replicate the distinct taste of Aleppo pepper.
- How should Muhammara be stored and for how long does it last?
- Muhammara can be refrigerated in an airtight container for up to one week. Covering the dip with a thin layer of extra virgin olive oil can help preserve its freshness. Some suggest it can be frozen, but this has not been personally tested.
- What are some serving suggestions for Muhammara?
- Muhammara is commonly served as part of a mezze platter alongside dips like baba ganoush and hummus. It can also be enjoyed with salads such as tabouli or fattoush, spread on sandwiches, or served with grilled chicken or fish.
Tips
- To easily peel roasted red peppers, cover them with plastic wrap after roasting to trap steam. This softens the skin, making it simple to remove once cooled.
- If you can’t find Aleppo pepper, try substituting with a mix of ancho chile powder, a pinch of salt, and a bit of cayenne pepper for a similar flavor profile.
- Enhance the dip’s preservation by adding a thin layer of extra virgin olive oil on top before refrigerating, which can help maintain its freshness for up to a week.
- For a personalized flavor, adjust the spice levels by increasing Aleppo pepper and cayenne to suit your taste preferences, especially if you enjoy a spicier dip.
Equipment
- Food Processor – Required for blending the ingredients into a smooth paste.
- Cast-Iron Skillet or Oven-Safe Pan – Used for roasting the red bell peppers.
- Plastic Wrap – Needed to cover the bowl with roasted peppers to trap steam for easy peeling.
