Muhammara (Red Pepper and Walnut Dip)

muhammara

It’s been a while I wasn’t here because of long hours of restaurant life. When I started to have a little time at home for few mornings a week, I came right back to give more love to my blog.

I wanted to post Muhammara recipe since quite a while, because, it’s the first recipe I wrote for my cookbook years ago and also very easy to make.

Muhammara is actually a meze but it’s easier to describe when we call it “dip/spread”! For me, it’s a must for a raki (arak) table with few other mezes but it’s so delicious you don’t have to wait an occasion to make it.

Muhammara is the most versatile dip that you can have in the fridge for every day! I like to give recipes that easy to pair with many things. It can be served with almost anything like grilled fish or meat or veggies or all by itself with a piece of bread or crackers… I also love to spread it generously on crusty sandwich bread with leftover roast chicken or turkey or lamb! Muhammara can become a staple of your fridge. It’s very easy to make and good for few days in the fridge.

Enjoy!

Muhammara (Red Pepper and Walnut Dip)

30 minutes

Yield: 500 gram

INGREDIENTS

  • 6 red bell peppers or pimentos if you can find (or ready to use grilled red pepper in jar)
  • 2 garlic cloves
  • 1 tablespoon red pepper paste (or tick sun-dried tomato paste)
  • ½ tablespoon red hot chili pepper paste (like harissa)
  • 1 cup roasted walnuts
  • ¼ cup extra-virgin olive oil
  • ½ tablespoon sea salt
  • 1 tablespoon pomegranate molasses
  • pinch of dehydrated mint

INSTRUCTIONS

  1. If using fresh peppers, roast them under the broil in the oven or grill over a barbecue. Put them in a bowl and cover with stretch film. Let it sweat about 30 minutes. Peel and remove seed.
  2. Place all ingredients except pomegranate molasses and mint in the food processor and pulse until smooth. Transfer it in to a bowl, add pomegranate molasses and mint. Taste and adjust the salt if necessary.
  3. Let rest muhammara at least 2 hours before serving. I like to eat it even better the next day. It can be store in a nonreactive container and in the fridge up to 5 days.
  4. Serve with a drizzle of olive oil and roasted walnuts, pickled vegetables and olives if you have in hand.
http://www.fisunercan.com/muhammara-red-pepper-and-walnut-dip/

Bon appetit!

 

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