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Aleppan Muhammara

11 INGREDIENTS • 5 STEPS • 3HRS 10MINS

Aleppan Muhammara

Recipe

4.0

3 ratings
Muhammara is a pepper and walnut based dip. It is bright red and packs quiet a punch with its layers of heavenly flavors. You have the sweet and sour pomegranate molasses playing a melody with the smoky paprika and cumin on a base of nutty walnuts, sweet and spicy peppers.
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Muhammara is a pepper and walnut based dip. It is bright red and packs quiet a punch with its layers of heavenly flavors. You have the sweet and sour pomegranate molasses playing a melody with the smoky paprika and cumin on a base of nutty walnuts, sweet and spicy peppers.
author_avatar
Chef in Disguise
Hi, my name is Sawsan. By day I am an orthodontist, by night I am a passionate food explorer.
https://chefindisguise.com/

3HRS 10MINS

Total Time

$0.74

Cost Per Serving

Ingredients

Servings
12
us / metric
Red Bell Pepper
4
Medium Red Bell Peppers
Hot Chili Pepper
1
Hot Chili Pepper
optional
Salt
1/4 tsp
Salt
Paprika
1 tsp
Paprika
Water
120 mL
Water
Breadcrumbs
50 g
Breadcrumbs
Ground Cumin
1 tsp
Ground Cumin
Pomegranate Molasses
3 Tbsp
Pomegranate Molasses
Olive Oil
4 Tbsp
Olive Oil
Walnut
60 g
Walnuts
Granulated Sugar
1 pinch
Granulated Sugar
optional

Nutrition Per Serving

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Calories
147
Fat
8.0 g
Protein
2.0 g
Carbs
17.6 g
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author_avatar
Chef in Disguise
Hi, my name is Sawsan. By day I am an orthodontist, by night I am a passionate food explorer.
https://chefindisguise.com/

Cooking Instructions

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step 1
Wash the Hot Chili Pepper (1) and Red Bell Peppers (4). Remove the seeds and arrange them on a sheet lined with parchment paper.
step 1 Wash the Hot Chili Pepper (1) and Red Bell Peppers (4). Remove the seeds and arrange them on a sheet lined with parchment paper.
step 2
Let them sun dry for 3 days or dehydrate in the oven at 150 degrees C (300 degrees F) for 3 hours. Cut into strips and grind in your meat grinder with Salt (1/4 tsp) or process in the food processor.
step 2 Let them sun dry for 3 days or dehydrate in the oven at 150 degrees C (300 degrees F) for 3 hours. Cut into strips and grind in your meat grinder with Salt (1/4 tsp) or process in the food processor.
step 3
Add 3 tablespoons of the bell pepper mixture into a stand mixer, food processor or mixing bowl. Add Breadcrumbs (50 g), Paprika (1 tsp), Ground Cumin (1 tsp), Pomegranate Molasses (3 Tbsp) and Olive Oil (4 Tbsp). Add the Water (120 mL) gradually to achieve your desired consistency.
step 3 Add 3 tablespoons of the bell pepper mixture into a stand mixer, food processor or mixing bowl. Add Breadcrumbs (50 g), Paprika (1 tsp), Ground Cumin (1 tsp), Pomegranate Molasses (3 Tbsp) and Olive Oil (4 Tbsp). Add the Water (120 mL) gradually to achieve your desired consistency.
step 4
Chop or grind the Walnuts (60 g) then add them to the Muhammara mixture. Taste Muhammarah and adjust by adding Granulated Sugar (1 pinch) and pomegranate molasses to taste.
step 4 Chop or grind the Walnuts (60 g) then add them to the Muhammara mixture. Taste Muhammarah and adjust by adding Granulated Sugar (1 pinch) and pomegranate molasses to taste.
step 5
Preferably, store in the fridge for 24 hours before serving to allow the flavors to develop. Serve along side all types of Kebbeh and BBQ, or with Hummus and Arabic “pita”bread. Enjoy!
step 5 Preferably, store in the fridge for 24 hours before serving to allow the flavors to develop. Serve along side all types of Kebbeh and BBQ, or with Hummus and Arabic “pita”bread. Enjoy!
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