Muhammara, Mouhammara is a delicious roasted pepper dip originated in Aleppo, Syria. This walnut and roasted red pepper mezze is very popular throughout the Mediterranean, including Turkey, especially in southeastern regions, where Arab dishes are more common in the local cuisine because of the Syrian cultural influence.
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Ingredients:
• 5 large red Paprika Peppers, preferably Aleppo peppers, 500 g
• 1 - 2 hot chili peppers (optional for the heat)
• 100 g walnuts (extra for garnish), 1 cup
• 4 cloves of garlic
• 50 g breadcrumbs, ½ cup
• 2 tbsp tomato paste
• 1 tbsp chili paste (optional)
• 4 Tbsp Olive Oil, 1/3 cup
• 4 Tbsp Pomegranate Molasses
• 2 tsp chili flakes (Turkish pul biber or Aleppo pepper flakes)
• 1 tsp Salt
• 1 tsp Ground Cumin (optional)
• 1 tbsp freshly squuezed lemon juice (optional)
• Chopped parsley and sumac to garnish
Instructions:
1. Trim off the stalks and the seeds of the peppers and the chilies
2. Place the peppers, chilies and the garlic onto an oven tray and pour over 1 tbsp olive oil
3. Roast them in the oven at 230°C / 450°F or on the stove until the skins are nicely charred
4. When roasting in the oven, remove chilies and the garlic after 15 mins, keep the peppers for another 10 - 15 mins
5. Transfer the roasted peppers into a bowl, cover and let it steam for 10 mins for the skin to separate
6. Peel the skins of the garlics, peppers and chilies and remove any remaing seeds and set aside
7. Heat up a pan on medium heat and toast the walnuts for 3-4 mins until they emit a nutty aroma
8. Toast the bread crumbs for 1-2 minutes until they are slightly browned and have a toasty smell
9. Transfer the peppers, chilies and the garlic into a food processor, process for couple of seconds until blended and combined
10. Remove the pepper paste and process the walnuts for a few pulses, until they are chopped but not finely ground
11. Combine the roasted pepper mixture, walnuts and toasted bread crumbs in a large bowl
12. Add 3 tbsp olive oil, 1 tbsp chili paste, 2 tbsp tomato paste and 4 tbsp pomegranate molasses
13. Season with 2 tsp chili flakes, 1 tsp salt and 1 tsp cumin
14. Optionally add 1 tbsp lemon juice for a bit of acidity
15. Mix until all the ingredients are fully combined and you get a red colored paste
16. Serve in a plate or bowl, garnish with extra walnuts, olive oil, parsley, sumac and pomegranate molasses to taste
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