. Muhammara is a pepper dip originally from Aleppo, Syria, found in Levantine and Turkish cuisines. It's made with roasted red peppers, walnuts, Aleppo pepper, and pomegranate molasses. It's sweet, tangy, and subtly spicy. data-pin-do=)
Muhammara (roasted red pepper dip)
September 11, 2019
My friend Liz made this incredible Muhammara (roasted red pepper dip). Muhammara is a pepper dip originally from Aleppo, Syria, found in Levantine and Turkish cuisines. It's made with roasted red peppers, walnuts, Aleppo pepper, and pomegranate molasses. It's sweet, tangy, and subtly spicy.
- Prep: 10 mins
- Cook: 30 mins
- Yields: Makes 2 cups
Directions
1Preheat the oven to 425° F.
2Brush the bell peppers with 1 tablespoon of olive oil, and place in a lightly oiled oven-safe pan or cast-iron skillet. Roast the peppers in the oven for 30 minutes or so, turning them over once or twice.
3Remove from the oven and place the peppers in a bowl. Cover with plastic wrap for a few minutes. This traps the steam from the roasted peppers, making them easy to peel. When cool enough to handle, simply peel the peppers, remove the seeds and slice the peppers into small strips.
4Then in the bowl of a large food processor, combine the roasted red pepper strips with 3 tbsp extra virgin olive oil, walnuts, and all the remaining ingredients. Blend into a smooth paste.
5Transfer to a serving bowl. You may cover the muhammara and refrigerate, but be sure to bring the dip to room temperature before serving.
6You can garnish the top of the dip with a drizzle of extra virgin olive oil, and walnuts and fresh parsley, if you like. Serve with pita bread or pita chips.
Note
1You can refrigerate this muhammara in a tight-lid container for 2 - 3 days.
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