Muhammara
This walnut-and-roasted-pepper dip originated in Syria, and a similar dish was described as early as the 18th century. It is eaten as a side dish with various vegetables, meat dishes, or as a spread on bread.
Preparation time: About 45 minutes to prepare the peppers, 15 minutes to prepare the dip
Level: Easy
Quantity: Serves four or six
Ingredients:
3 medium red peppers
100 g walnuts, crushed
2 medium garlic cloves
2-3 tbsp tomato paste
5 tbsp breadcrumbs
4 tbsp olive oil
2 tbsp pomegranate molasses
1 tbsp Aleppo red pepper
1 tbsp sugar
1 tsp sumac
0.5 tsp sea salt
Preparation:
- Place the peppers on a baking sheet under the grill element and cook over high heat. The skin of the peppers will start to turn black. Turn the peppers occasionally.
- Cover the peppers with a bowl and let them simmer for 10 minutes.
- When the peppers are cool enough, remove the skin from them. It should come off easily. Remove the seeds and stem, and place the cooked pepper pieces in a food processor.
- Add the walnuts, garlic, and pour in the pomegranate molasses. Add Aleppo pepper, salt, sumac, sugar, breadcrumbs, and tomato paste.
- Crush everything until smooth. If you wish, you can leave the walnut pieces a little larger; this will add texture to the dip.
Use the finished dip as a spread on bread or as a side dish for various dishes.
Ready!!
