World Recipe: Muhammara

01 Oct World Recipe: Muhammara

Muhammara is a delicious dip that originated in Aleppo, Syria, and its name comes from the Arabic word “ahmar,” meaning “red.” And yes, this dip is just as vibrant as it is tasty. With a creamy texture, deep flavour, and a spicy kick, this recipe has been passed down through generations in the Middle East, crossing borders to find a place on tables worldwide.

Ingredients

• 250 g roasted, peeled red peppers
• 75 g walnuts
• 2 tablespoons breadcrumbs
• 1 large garlic clove (without the central sprout)
• 1 level tablespoon sweet paprika (smoked is best)
• 1 teaspoon ground cumin
• 1 tablespoon honey (pomegranate molasses works great too)
• Ground cayenne pepper to taste (adjust to your preferred spice level)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• Salt to taste
• Fresh parsley for garnish

Preparation

• Start by roasting the red peppers in the oven until the skin looks wrinkled and slightly charred. Let them cool, then peel and deseed. You can also use well-drained jarred peppers or piquillo peppers if you’re short on time. But roasting them yourself really boosts the flavour.
• While the peppers cool, toast the walnuts in a dry pan until they’re lightly browned and release that lovely toasted aroma.
• In a blender or food processor, combine the roasted peppers, walnuts, breadcrumbs, garlic, sweet paprika, cumin, and cayenne. Blend until you get a paste. You can make it smooth or leave some texture, depending on your taste.
• Add the olive oil, lemon juice, honey (or pomegranate molasses), and salt. Blend again until well combined.
• Taste and adjust the salt and spice if needed. Serve your Muhammara in a nice bowl, garnish with chopped fresh parsley, whole walnuts, and an extra drizzle of olive oil.

Enjoy it with toasted pita bread, Arabic bread chips, or salty crackers. It’s also delicious as a sauce for grilled meats, vegetables, or as part of a mezze platter.