Syrian Red Pepper and walnut dip – Muhammara

 

I don’t even know exactly how to pronounce this and I’ve never even tried an authentic version of it but what I can tell you is that this version of muhammara tastes really good and we’ve just finished off our third consecutive batch!   This dish hails from Syria, from Aleppo to be precise and is served a bit like hummus as part of a mezze. You can scoop it up on pita or chips, you can spread inside a wrap or you can even serve it alongside fish or chicken. Or, if you are like me, you can eat it straight out of the bowl! The original recipe calls for Aleppo pepper and sun dried pepper paste. Now if you live somewhere where you can get those things then go for it. I’m not even sure how Aleppo pepper differs from other pepper but it sounds like something worth getting hold of.  I’ve played around with what I do have on hand – in this case a wonderful and brilliantly coloured paprika from Murcia –  and I’m pretty hooked on the result.

One thing you do need to have is pomegranate molasses. I blogged before about this product here when i gave the recipe for Fesenjan so check it out. Actually, these two recipes are not so different since this one also calls for walnuts but whereas the previous recipe was made with chicken, this one is made with red peppers and is perfect for vegans and vegetarians.

So here’s a recipe for muHAMMara (so they say). Feel free to play and adjust to your liking. I don’t think you can go too far wrong.

 

 

 

 

 

Muhammara

2 roasted red peppers peeled (you can try ready roasted too)

1/2 cup of toasted walnuts

2 cloves garlic

2-3 tsp pomegranate molasses -according to taste

2/3 cup breadcrumbs

1 tsp sweet paprika

I tsp hot red peppers (chill flakes or other hot chill powder)

1/2 tsp cumin (optional but I like it)

Squeeze of lemon – optional (if you want it more tart)

4 tbs olive oil

salt and black pepper

 

Blend it all together. It’s that easy! And it keeps a few days in the fridge but I doubt it will last that long.

 

 

 Oh, and in case you are wondering, this IS the real colour of the paprika!