Ramadan Recipes: Muhammara
Muhammara is originally a Syrian dip, common to the city of Aleppo in Syria but also popular in the Middle Eastern cuisines. Made by blending roasted red peppers and walnuts into a sweet, tangy and savory mixture. It is a quick and easy recipe that can be prepared in a few minutes using a food processor. Muhammara is traditionally served with pita bread and is known for its delicious taste.
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Ingredients
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- 10 Minutes
- 6 Serving
- 217 Calories
- 3 large red peppers or substitute with jarred roasted red peppers
- ½ cup breadcrumbs
- ½ cup walnuts raw, unsalted
- 2 tablespoons pomegranate molasses
- ¼ cup extra virgin olive oil
- 1 large garlic clove
- 1 teaspoon aleppo pepper or substitute with half the amount in chilli flakes
- ½ teaspoon salt
- 4 sun dried tomatoes optional - see notes
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
Muhammara
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Method & Directions
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- 35 Minutes
- Preheat
تم نسخ الرابطPreheat oven to 450F
- Wash
تم نسخ الرابطWash and halve red peppers, removing the seeds
- Char Red Peppers
تم نسخ الرابطChar the red peppers in a pan over medium-high heat for 5-6 minutes
- Bake and Cover
تم نسخ الرابطBake the peppers in the oven for 30-45 minutes. Then, cover the pan with foil and let the peppers rest for 10 minutes.
- Peel Peppers
تم نسخ الرابطPeel the peppers and discard the skins
- Toast
تم نسخ الرابطToast bread crumbs and walnuts in separate oil-free pans over medium heat
- Blend
تم نسخ الرابطBlend roasted peppers, bread crumbs, walnuts, and other ingredients in a food processor until a textured paste forms
- Spread then Serve
تم نسخ الرابطSpread dip onto a dish and garnish with pomegranate molasses, walnuts, and parsley. Serve with pita bread