Muhammara

Everyone loves a good mezze platter. So let us help you elevate your appetizers game with the Syrian lovechild of roasted bell peppers and walnuts, Muhammara!

The name 'Muhammara' is Arabic and means 'reddened,' which perfectly describes the vibrant appearance.

Deriving from Aleppo, one of the trademark ingredients of this dish is Aleppo pepper. Not to be confused with regular pepper flakes! Aleppo pepper is slightly sweet, tangy and comparably mild in heat.

We highly recommend to using authentic Aleppo pepper, as it gives even more depth to an already flavorful dish. If you can’t find it, don’t worry—you can substitute it with regular chili flakes. We promise not to call the mezze police!

While Muhammara is quick to prepare, we recommend letting it rest for at least an hour before serving. This allows the flavors to meld together and enhances the overall taste.

Ingredients:

3 red bell peppers

90 gram walnuts

three cloves of garlic

pomegranate seeds (optional)

2 tablespoons pomegranate molasses

2 tablespoons olive oil

2 tablespoons tahini

2 tablespoons of lemon juice

2 teaspoons of Aleppo pepper (or chilli pepper)

1 teaspoon tomato paste

1 teaspoon red bell pepper powder

1 teaspoon of cumin

salt

parsley

60 gram breadcrumbs (more or less, depending of preference in texture)

Instructions:

1. Preheat your oven to 200°C.        

   
   

2. Remove the stems and seeds from the bell peppers. Trim the top of the garlic bulb, wrap it in foil (or place it in an ovenproof dish), drizzle with olive oil, and sprinkle with a pinch of salt.

           

3. Place the bell peppers and garlic in the oven. Roast for approximately 20 minutes, turning the peppers occasionally, until their skins are charred and blistered. Roasting the garlic will caramelize it, adding sweetness and making it easier to digest.

           

4. While the peppers and garlic are roasting, toast the walnuts in a dry pan over medium heat. Stir frequently to prevent burning.

           

5. Remove the roasted peppers and garlic from the oven. Place the hot peppers in a bowl, cover with a lid or plastic wrap, and let them steam for 10 minutes. This will loosen their skins and make peeling effortless.

   
   

           

6. Peel the peppers and transfer them to a blender or food processor. Add the roasted garlic (squeezed from its skin), walnuts, and all other ingredients except the breadcrumbs. Blend until smooth.

           

7. Gradually add the breadcrumbs, blending until the desired texture is achieved. For a thicker consistency, add more breadcrumbs.

   
   

          

8. Allow the Muhammara to rest for at least one hour before serving to let the flavors meld together.

   
   

Garnish with cumin, Aleppo Pepper, pomegranate seeds or molasses and olive oil. Enjoy with your favorite mezze accompaniments.