This Syrian recipe is made from Damascus to Marrakech and can be made, as you wish, from quite sweet to piquant and on to downright hot & spicy. Don’t be precious with it and get it the way that suits you. These are merely suggested amounts for a fairly robust Muhammara but you can vary these quantities widely.
- 3-4 red bell peppers - or peppers out of a jar of roasted peppers
- 2 cup walnuts - do not be miserly
- 2 clove garlic, roughly chopped
- juice of a lemon
- 1 cup breadcrumbs according to texture - finished ‘dip’ should be thick and the breadcrumbs will take up water from the peppers. I use white breadcrumbs but any will do.
- 4 Tbsp pomegranate molasses
- 1 tsp Alleppo Flakes
- ½ tsp red pepper flakes or hot chilli-powder to taste
- ½ tsp of cumin
- 2 Tbsp date syrup
- 4 Tbsp olive oil
- Salt and pepper ground in - not much.
- If roasting your own peppers. Place a rack at the top of your oven and preheat. Cut peppers in half and remove stems and seeds. Line a baking sheet with tin foil and place peppers on it, skin side up.
- Roast peppers until skins are charred. This will vary greatly based on your oven. Remove from oven and place in a large ziploc bag. Seal and set aside until peppers are cool enough to handle, 10-15 minutes.
- Once peppers are slightly cooled, peel off and discard the charred black skins. It’s OK if some bits of skin still cling to the pepper.
- or take some peppers out of a jar.
- Add roasted peeled pepper halves to the bowl of a food-processor along with all ingredients except for olive oil. Blend to combine, streaming in the olive oil. Blend for 'correct’ time to leave the dip a bit chunky, I do not advise a purée but do what works for you. When consistency is 'correct’ and you have switched off the food-processor fold in some pomegranate seeds (optional).
- No point testing and checking it for at least 15 minutes as there are a lot of things going on in there that will take a while to be infused.
- Scrape into a serving bowl. Top with a couple of walnuts, a few pomegranate seeds and olive oil and serve with pita, arab flat bread or lettuce leaves or use as a spread on sandwiches, etc. Enjoy!
it’s the future.