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: Chef in Disguise
Red Bell Peppers
Hot Chili Pepper
Wash the Hot Chili Pepper (1) and Red Bell Peppers (4). Remove the seeds and arrange them on a sheet lined with parchment paper.
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.
Add 3 tablespoons of the bell pepper mixture into a stand mixer, food processor or mixing bowl. Add Breadcrumbs (1 cup), Paprika (1 tsp), Ground Cumin (1 tsp), Pomegranate Molasses (3 Tbsp) and Olive Oil (1/4 cup). Add the Water (1/2 cup) gradually to achieve your desired consistency.
Chop or grind the Walnuts (1/2 cup) then add them to the Muhammara mixture. Taste Muhammarah and adjust by adding Granulated Sugar (1 pinch) and pomegranate molasses to taste.
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!
Nutrition Per Serving
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