Muhammara
From shine 16 years ago
- - to make
- Serves 6
This red pepper and walnut dip is one of the outstanding dips of the eastern Mediterranean, as delicious and striking as the far more famous hummus and baba ghanoush. It is easy to make, and will add an exotic flair to any table. Read more Make this three to four days ahead of time, so as to let it sit and develop its flavors more completely. If you can't wait that long, I completely understand (I often make a double batch so I have enough for the intended meal) a couple of very important keys here -- firstly: toast the walnuts and the cumin seed, and secondly: let this dip return to room temperature before serving. I like to dip pita chips or warmed lavash in this. I have included a method for making pomegranate molasses if you can't find any. Enjoy this! See less
Ingredients
- 2 large red bell peppers shopping list
- 2 cloves garlic, minced shopping list
- 1 small onion, finely chopped shopping list
- 2 tablespoons red pepper paste, or one fresh hot chili pepper, seeded and finely minced. You can also substitute with a jalapeño pepper, seeded and finely chopped, or 1/8 to ¼ teaspoon cayenne pepper This is totally your personal preference as to how much heat you want to incorporate in the dip. shopping list
- ¾ cup fresh bread crumbs, toasted shopping list
- ¾ cup walnuts, toasted and ground shopping list
- 3 tablespoons lemon juice shopping list
- 2 teaspoons pomegranate syrup/molasses shopping list
- 1 tablespoon yogurt shopping list
- 1-2 teaspoons cumin seeds, toasted and coarsely ground shopping list
- salt to taste shopping list
- ¼ cup olive oil shopping list
- **** To make Pomegranate Molasses**** shopping list
- Bring to boil 1 quart pomegranate juice (such as Pom Wonderful), 2/3 cup sugar, 2/3 cup lemon juice and simmer on low until reduced to 1-1/3 cups. shopping list
- Or even easier: simmer any quantity of pomegranate juice on low heat until it is reduced and thick enough to coat a spoon. shopping list
How to make it
- Roast the peppers over a gas flame or under the broiler, turning until blackened and blistered all over. Place in a bag for 10 minutes to loosen the skins. Slit the peppers open and remove the membranes, stems and seeds. Skin and allow to drain.
- Meanwhile, combine the walnuts, bread crumbs, onion, and garlic in a food processor and process until finely ground.
- Add the bell peppers, lemon juice, olive oil, and pomegranate syrup/ molasses and blend until creamy.
- Add the cumin and chili paste to taste, adjust the seasoning, and scrape into a 2-cup storage jar. Chill
- When ready to serve, allow the dip to come to room temperature
- Decorate with ground cumin and a drizzle of olive oil.
The Rating
Reviewed by 15 people-
Hi Shine. I knew our taste buds were on the same page. I love this dip! It was always part of our meze when I was growing up. I have a recipe for this posted also. I have not heard of putting onions in Muhammara before. I will try it next time and s...more
jimrug1
in Peoria loved it
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Wow, Ray ....and *swoon*...this looks so delicious. I have had this dish numerous times and made this dish a couple of times and I can't wait to make your version. You know, if I had the walnuts and yogurt, I'd be trying this tonight as well. Oh y...more
lunasea
in Orlando loved it
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Hey Ray hon - I'm bacckkkk. ;-) I did make this lovely dip last week and spent several days eating with it homemade pita chips and making yummy noises while doing so. It's so delicious and very beautiful. Thank you so much!! High 6!! Heh!
lunasea
in Orlando loved it
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