Muhammara is a dish I encountered through living in UAE for years. The standard dips that I would come across in Arabic cuisine were hummus, mutabal and muhammara. But this is the one that ended up being my family’s favourite. A walnut based dip, it is a staple at my dinner parties. Also, I serve it with homemade pita bread and it vanishes in no time. It is a starter but I even use it for lunch sometimes.
Despite my family being ardent non-vegetarians, they would have muhammara and pita bread with no complaints. You can prepare it ahead, it stays well if kept in the fridge. Make sure you have good olive oil, as it completely elevates the taste of the dish. And my friend gifted me some Palestinian olive oil which made my muhammara taste incredible.
Walnut is the least favoured nut in my family but if I make muhammara, it is an absolute favourite.
How to make muhammara in 3 steps
- Roast the red pepper on low flame, rest, peel and chop.
- Blend all the ingredients until coarse and well combined.
- Transfer to a bowl, drizzle with olive oil and garnish with paprika, parsley and extra toasted walnuts.
What to serve with muhammara?
A rich, smoky and slightly sweet eastern dip is perfect as a mezze, spread or dip with warm bread, cucumber skins, sweet pepper strips.
Check out other dips like tzatziki sauce!
Muhammara – Syrian Cuisine
Ingredients
Instructions
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Wash and wipe the red pepper dry. Cut in half, remove seeds. Place it over a low flame (you can use a mesh rack if available). Roast slowly, turning occasionally until the skin is charred and blistered on all sides. Roast one half and then the other. This takes about 20 to 30 minutes.
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Transfer the roasted pepper to a bowl and cover it for 10 to 15 minutes. This helps loosen the skin. Once coated, peel off the skin and roughly chop the flesh.
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Meanwhile, toast walnuts in a skillet on medium flame. Transfer to a bowl and cool.
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Pulse bread slice to coarse crumbs and keep aside.
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Add the roasted pepper to a food processor and pulse lightly. Add the toasted and cooled walnuts, pulse again until roughly combined.
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Add the garlic, tomato paste, bread crumbs, molasses, red pepper flakes, cayenne peppers, salt and olive oil., Pulse until you get a coarse yet creamy texture. Adjust seasoning if needed.
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Transfer the Muhammara to a shallow serving plate. Use the back of a spoon to spread evenly. Hold the spoon 1 to 2 inches above the surface, press the back of the spoon into the centre and gently drag outward in a circular motion, spiraling from the center to the edges.
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Drizzle olive oil over the surface, it will settle naturally in the grooves of your swirl.
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Sprinkle paprika, chopped parsley, toasted walnut
Note
Storage - Can be refrigerated upto one to two weeks in a closed container. Make sure the container is dry before transferring. Bring to room temp before serving. Add the final drizzle of olive oil, paprika, parsley and walnuts just before serving for the best flavour and presentation.
Roasting the Peppers - Roast slowly over a low flame for a smoky flavour. Don't rush it. Covering the roasted pepper helps loosen the skin and keeps the flesh soft.
Fresh vs Dry Breadcrumbs - Fresh breadcrumbs gives a creamier, smoother texture. To make your own, pulse soft bread in a food processor. Avoid dry or stale bread, as it can make the dip gritty.
Pomegranate molasses - Adds sweetness and tanginess, balancing the smokiness of the roasted pepper. Adjust the amount to taste.,
Spice level - Red pepper flakes and cayenne can be adjusted according to your heat preference.
Olive oil - Always use extra virgin for the best flavour. Cold pressed oil retains the most aroma and nutrients. Add oil just before serving to keep the dip glossy and fresh.
