Muhammara (Muhammara), roasted pepper dip
Equipment
- 1 baking pan
- 1 blender
- 1 serving bowl
- 1 small pan
Ingredients
- 3 red peppers, long or short
- 4 tablespoons olive oil
- 100 gram. coarsely chopped walnuts
- 1 Homepage garlic
- 2 tablespoons pomegranate molasses
- 3/4 cup grated crumbs or breadcrumbs
- 2 teaspoons tomato paste
- 1 teaspoon salt
- Aleppo red pepper (red pepper)
Instructions
- 1. Preheat the oven to 200oC.2. Cut the stems off the peppers and remove the seeds. Wash them and spread them on the baking tray. Roast them until they are soft.3. Once cooked, place them in a bowl and cover them to "sweat" and remove the skins more easily.4. While the peppers are cooking, add 1 tablespoon of olive oil and the tomato paste in a small pan. 5. Stir over low heat for a few minutes, until the tomatoes turn dark red and release all their aromas.6. Add the garlic clove and sauté it lightly, without browning and burning.7. Once the peppers have cooled, peel them and put them in a blender with the tomato paste, garlic, salt, pepper, pomegranate molasses, bread crumbs and puree, leaving a few pieces of pepper coarsely chopped.8. Add the coarsely chopped walnuts and mix.9. Place the dip in a plate or bowl and pour some pomegranate molasses and walnuts over it.
Notes
Muhammara is a dip of roasted red, garlic peppers, walnuts and red hot pepper from Aleppo. It is very easy to prepare and is served as a snack along with tzatziki, eggplant salad, and village salad.
It comes from Syria, from the city of Aleppo, but thanks to its deliciousness and its red colour (from where it got its name, ahmar in Arabic means red), it has managed to find its way successfully to the kitchens of the world.
Its deliciousness lies in its ingredients which are
The bread crumbs give volume and firmness to the dip. If you don't have crumbs you can use breadcrumbs.
The pepper from Aleppo is not very hot. If you are a fan of spicy you can use cayenne pepper or both.
There are several variations to the recipe, such as adding roasted tomatoes or tomato paste, grilled onions and sumac.
Try it and adapt it to your taste. It's sure to make up for it.
It can be kept in the fridge for up to a week if leftovers are left over!!
It comes from Syria, from the city of Aleppo, but thanks to its deliciousness and its red colour (from where it got its name, ahmar in Arabic means red), it has managed to find its way successfully to the kitchens of the world.
Its deliciousness lies in its ingredients which are
- roasted peppers,
- roasted garlic
- nuts
- extra virgin olive oil
- bread crumbs
- pomegranate molasses
- pepper from Aleppo
The bread crumbs give volume and firmness to the dip. If you don't have crumbs you can use breadcrumbs.
The pepper from Aleppo is not very hot. If you are a fan of spicy you can use cayenne pepper or both.
There are several variations to the recipe, such as adding roasted tomatoes or tomato paste, grilled onions and sumac.
Try it and adapt it to your taste. It's sure to make up for it.
It can be kept in the fridge for up to a week if leftovers are left over!!
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