Muhammara is one of my favorite meze dishes to enjoy whenever I’m eating out in a Middle Eastern restaurant. I love the sweet flavor of the roasted peppers, the nuttiness of the walnuts, and the tartness of the pomegranate molasses. And there’s that pleasant kick from the chile flakes. But this dip is so easy to prepare at home, that whenever I crave it, I just make it. If you can broil bell peppers in the oven and know how to use a food processor, you can do this!
Get the recipe: https://www.gastronomersguide.com/2024/05/muhammara-syrian-roasted-red-pepper-and-walnut-dip.html
Credits:
Host, creator, writer, producer, cook, and video editor: Joseph Erdos
Video, audio, and lighting: Joseph Erdos
Music: Dan Zeitune, “Siara – Instrumental Version”
This is muhammara. It’s a roasted red pepper and walnut dip that hails from Syria. To the food processor add half a pita, one garlic clove, and half the 1/2 cup of walnuts. Process until crumbly. Add the three roasted red bell peppers. Process until smooth. Add the remaining walnuts for a chunkier texture, 1 teaspoon ground cumin, 1 teaspoon chili flakes, 2 tablespoons pomegranate molasses, 2 tablespoons lemon juice. Pulse a few times to combine. Season with freshly ground black pepper and salt to taste. Add 2 tablespoons olive oil. Pulse to just combine. This is the chunky yet creamy texture I adore. Transfer the dip into a serving dish. Garnish with chopped walnuts and pomegranate arils. Drizzle with additional olive oil. So let’s try this wonderful Middle Eastern dip, muhammara. It’s perfect just dipped into as an appetizer or served alongside a Middle Eastern lunch or brunch. Cheers!
3 Comments
Guacamole but middle eastern
It looks very good. Thanks for showing the recipe!
I was watching Julie Taboulie and found your recipe. I like that you added the pomegranate seeds.