If you like dips for appetizers, muhammara (Arabic لمحمر ة) or mouhammara is a tasty must-have. This spread, made with roasted red peppers, walnuts, pomegranate molasses and olive oil, is enhanced by spices such as cumin and paprika, offering a perfect balance of sweetness, acidity and a slight spiciness.
Its creamy texture and delicious flavor make it a must-have dip for appetizers, perfect for enjoying with pita bread, nachos, raw vegetables, or as an accompaniment to grilled meats.
Muhammara originated in Syria, but is also found in neighboring countries such as Lebanon and Egypt. It is an integral part of the mezze in Middle Eastern cuisine, which is very popular worldwide, alongside dishes such as…
The peppers are very rich in vitamin C, and this delicious dip is a great way to enjoy it.
Table of Contents
Tips for a successful mouhammara
Pomegranate molasses is an indispensable ingredient in many Levantine dips, but if you don’t have any, you can use lemon juice with 1 teaspoon of honey. You won’t get the unique depth of pomegranate molasses, but it’s just as good.
Although some recipes don’t contain breadcrumbs, I consider them an indispensable ingredient. When mixing the peppers, the mixture may release water, and this is where the breadcrumbs come in, absorbing this liquid and adding a pleasant texture to the muhammara. You can also lightly roast it if you wish, but this is not obligatory.
Ingredients:
NB: Find the printable recipe card at the end of the article.
- 3 large red peppers
- 1/2 chili pepper or the tip of a teaspoon of Espelette pepper (optional)
- 70 g (2.5 oz ) walnuts
- 35 g (1.2 oz ) breadcrumbs
- 3 tablespoons tomato paste
- 2 to 4 tablespoons pomegranate molasses (to taste)
- 2 garlic cloves
- 1 teaspoon cumin
- 2 teaspoons sweet paprika
- 45 g (1.6 oz ) olive oil
- 1 teaspoon salt (to taste)
- 1 teaspoon lemon juice (optional)
- 1 pinch pepper
- 1 heaping tablespoon tahini
Preparation steps :
Grill the peppers
On the gas stove: Place the peppers on a grilling rack over the gas stove or on the barbecue and let them grill. Turn them regularly until they are evenly grilled, with a blackened, blistered skin.
On an induction hob: Place the peppers in a frying pan, turning them quite often until they are blistered with black spots.
In the oven :
1. Preheat oven to 220°C (425°F).
2. Place the peppers on a baking tray lined with lightly oiled parchment paper, brush with a little oil and place in the oven for around 35 minutes.
3. Turn them over onto the other side when they have darkened and blistered.
4. Once grilled, place in a plastic bag or filmed salad bowl to “sweat” for a few minutes.
5. Remove skin and seeds. You can run them briefly under running water and leave them to drain in a colander for around 15 minutes.
Prepare the muhammara spread:
1. Roast walnuts in a skillet for 5-10 minutes, stirring to enhance flavor. Leave to cool.
2. Place the roasted peppers and chili in the bowl of a food processor with the garlic, half the olive oil, paprika, salt and a pinch of pepper, and blend well to form a paste.
3. Then add walnuts, breadcrumbs, 2 tablespoons molasses, tahini, tomato paste and cumin.
4. Blend until smooth and creamy.
5. Taste and adjust the taste, adding a little more molasses if necessary, and season to taste with cumin, salt, Espelette pepper or pepper if you like your dishes spicy.
6. Serve immediately, or keep in the fridge for a few hours, covered with cling film, until ready to eat.
7. Place the muhammara on a serving plate, drizzle with olive oil and garnish with walnuts and paprika. Add a sprinkling of crushed walnuts in the center, a sprinkling of chopped parsley, and a drizzle of pomegranate molasses.
8. Serve with pita bread, nachos or raw vegetables.
Muhammara conservation:
You can store it for 3 to 4 days in the refrigerator in an airtight glass container. Shrink-wrap on contact to preserve freshness and prevent drying.
For maximum freshness, add a drizzle of olive oil on top.
Muhammara - Red bell pepper spread
INGREDIENTS
- 3 large red peppers
- 1/2 chili pepper or the tip of a teaspoon of Espelette pepper optional
- 70 g (2.5 oz) walnuts
- 35 g (1.2 oz) breadcrumbs
- 3 tablespoons tomato paste
- 2 to 4 tablespoons pomegranate molasses to taste
- 2 garlic cloves
- 1 teaspoon cumin
- 2 teaspoons sweet paprika
- 45 g (1.6 oz) olive oil
- 1 teaspoon salt to taste
- 1 teaspoon lemon juice optional
- 1 pinch pepper
- 1 heaping tablespoon tahini
PREPARATION
Grill the peppers
- On the gas stove: Place the peppers on a grilling rack over the gas stove or on the barbecue and let them grill. Turn them regularly until they are evenly grilled, with a blackened, blistered skin.
- On an induction hob: Place the peppers in a frying pan, turning them quite often until they are blistered with black spots.
- In the oven :
- Preheat oven to 220°C (425°F).
- Place the peppers on a baking tray lined with lightly oiled parchment paper, brush with a little oil and place in the oven for around 35 minutes.
- Turn them over onto the other side when they have darkened and blistered.
- Once grilled, place in a plastic bag or filmed salad bowl to "sweat" for a few minutes.
- Remove skin and seeds. You can run them briefly under running water and leave them to drain in a colander for around 15 minutes.
Prepare the muhammara spread:
- Roast walnuts in a skillet for 5-10 minutes, stirring to enhance flavor. Leave to cool.
- Place the roasted peppers and chili in the bowl of a food processor with the garlic, half the olive oil, paprika, salt and a pinch of pepper, and blend well to form a paste.
- Then add walnuts, breadcrumbs, 2 tablespoons molasses, tahini, tomato paste and cumin.
- Blend until smooth and creamy.
- Taste and adjust the taste, adding a little more molasses if necessary, and season to taste with cumin, salt, Espelette pepper or pepper if you like your dishes spicy.
- Serve immediately, or keep in the fridge for a few hours, covered with cling film, until ready to eat.
- Place the muhammara on a serving plate, drizzle with olive oil and garnish with walnuts and paprika. Add a sprinkling of crushed walnuts in the center, a sprinkling of chopped parsley, and a drizzle of pomegranate molasses.
- Serve with pita bread, nachos or raw vegetables.
Notes
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