"Muhammara from the Arabic word ‘ahmar’, means red. It originated from the Syrian city of Aleppo and is widely used in Syrian as well as Turkish cuisine. Traditionally it is made with Aleppo peppers which has a heat level of 10,000 on the Scoville scale (the measurement of spiciness of chili peppers based on the concentration of capsaicinoids ). While this dip or spread can be served with with a Mezze platter with kebabs, grilled meat, fish etc, it can also be served with toast or pita bread. I like to serve this with toasted baguettes topped with a mashed mixed bean salad. See Toasted Baguette with Mashed Beans Salad. You can serve this with toasted baguettes on its own too. It is light, healthy and delicious."
Muhammara (Red Pepper and Walnut Spread)
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- Recipe Card
Prep time 20mins
Cook time 10mins
Serves or Makes: 2
Recipe Card
ingredients
- 1/4 cup walnuts
- 1 red bell pepper
- 2 tablespoons olive oil
- 3 tablespoons panko breadcrumbs
- 1 tablespoon date syrup
- 1 tablespoon lemon juice
- 2 teaspoon pomegranate vinegar
- Himalayan pink salt
- 2 teaspoon paprika
- 1 tablespoon tahini paste
Method
Step 1
On an open flame roast the bell pepper. Use tongs to turn it around until all of the sides are charred. Put in a bowl and cover with cling film. Leave it for 15 minutes, then remove the peel. Chop the bell pepper and add to a food processor.
Step 2
Toast walnuts on a low flame for a few minutes until aromatic. Cool. Crush a few walnuts and reserve for garnish. Put the rest in a mixer along with the roasted bell pepper.
Step 3
Add into the mixer Panko breadcrumbs, Himalayan pink salt, paprika, tahini paste, pomegranate vinegar, lemon juice and date syrup. Blitz.
Step 4
Pour mixture in a bowl. Top with the reserved crushed walnuts, some paprika and a light drizzle of date syrup.