Muhammara is a sweet, sour and spicy Middle Eastern style dip made with walnuts and roasted red bell pepper originating from Aleppo, Syria.
We are familiar with many kinds of middle eastern mezze dips like Hummus, Mutabbal, Babaghanosh, Tahina sauce, Labneh, etc, all thanks to the popular Arabic food joints found everywhere in every city and country. But if we try to go beyond Hummus and Mutabbal, there are more Levantine special dips like Muhammara which is the topic for today’s post. Muhammara means ‘very red’, something which is very spicy and hot.
What is Muhammara?
Muhammara is a spicy dip made with roasted red peppers and walnuts as main ingredients along with a few other spices which are added in this dip. I always had this notion that Arabic food is non-spicy, but to my surprise, this Syrian delicacy is spicy, sweet, and sour at the same time, something which Indians will love to have. As the sweetness comes from the grilled red peppers, heat from Aleppo chilies, and sourness from a special ingredient – Pomegranate Molasses.
You do not have to worry if the ingredients are not available at your place, as I will provide you with the closest substitute so that all can enjoy this nutritious and delicious dip which can be served with almost anything.
How to serve Muhammara?
Muhammara can be served at room temperature or chilled with olive oil drizzled on top. You can have it as a dip for kebabs, grills, and tikkas or simply have it with salad and pita bread. Muhammara can also be used as a sandwich spread instead of using mayonnaise which can be a healthy option. If you have any leftover Muhammara dip, just dilute a bit with some water and some seasoning and use it as a salad dressing.
Substitutes for some ingredients:
Instead of paprika and cayenne pepper; just add 1 teaspoon red chili powder and 1 teaspoon Kashmiri red chili powder for color or just add as per your taste… just take care not to make it too spicy.
Instead of pomegranate molasses; just add 1 tablespoon of tamarind mixed with 1 teaspoon jaggery (gud).
The taste will not be exactly the same but it will be equally good as a chutney or dip.
Muhammara recipe video
MUHAMMARA ~ WALNUT AND RED BELL PEPPER DIP
Equipment
- Chopper
- Oven
Ingredients
- 3 large red peppers red capsicum
- 1 cup walnuts
- 4 tablespoon olive oil
- 2 slices of bread white or brown
- 1 tablespoon chopped garlic
- 1 tablespoon paprika powder
- 1 teaspoon Aleppo chili powder/cayenne pepper or you can also add red chili powder
- 1 teaspoon cumin powder
- 2 tablespoon pomegranate molasses substitute with tamarind pulp + 1 teaspoon Jaggery
- 1 tablespoon lemon juice
- ¼ teaspoon Salt
Instructions
- Preheat oven to 250 degrees C.
- Cut the red capsicum into four pieces and discard the seeds. Place the capsicum on a baking tray and drizzle some olive oil. Grill for 15 to 20 minutes, peel and set aside.
- Heat a pan and dry roast 1 cup whole walnuts, cool, and set aside.
- In a chopper, add toasted walnuts and grind to a powder along with two slices of bread.
- Now add roasted and peeled red capsicum, 1 tablespoon chopped garlic, 1 tablespoon paprika powder, 1 teaspoon Aleppo chili powder/cayenne pepper, 1 teaspoon cumin powder.
- 2 tablespoon pomegranate molasses, 1 tablespoon lemon juice, and salt.
- Grind all the ingredients to a smooth paste, it is fine if the dip is a bit chunky and not smooth.
- Chill in the refrigerator for an hour and serve with pita bread, kababs, or veggies and enjoy as a dip.
Video
Notes
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
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