Muhammara is a rich, flavorful Turkish dip made with roasted red peppers, walnuts, and pomegranate molasses. It’s a perfect balance of sweet, spicy, and tangy, with a delightful texture from the walnuts. This traditional meze is ideal for serving with warm bread, pita chips, or as a side to grilled meats. It’s a crowd-pleasing appetizer that’s easy to prepare and packed with vibrant flavors.
Servings: 4-6
Prep Time: 10 minutes
Cook Time: 10 minutes (if roasting peppers)
Total Time: 20 minutes
Ingredients
- 2 large red bell peppers (or 1 jar of roasted red peppers, drained)
- 1 cup walnuts, toasted
- 1/4 cup breadcrumbs (or ground crackers)
- 2 tablespoons pomegranate molasses
- 1 tablespoon tomato paste
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 2-3 tablespoons olive oil
- Salt to taste
- Fresh parsley (for garnish, optional)
Instructions
- Roast the Peppers (If Using Fresh): Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and place the peppers in a sealed plastic bag or cover with a kitchen towel to steam. After about 10 minutes, peel off the skins, remove the seeds, and roughly chop the peppers.
- Toast the Walnuts: In a dry skillet, toast the walnuts over medium heat for 3-5 minutes, stirring frequently, until they are fragrant and slightly golden. Set aside to cool.
- Blend the Ingredients: In a food processor, combine the roasted red peppers, toasted walnuts, breadcrumbs, pomegranate molasses, tomato paste, garlic, cumin, paprika, red pepper flakes, and a pinch of salt. Pulse until the mixture is well blended but still slightly textured (you want some crunch from the walnuts).
- Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until the dip reaches a smooth but slightly thick consistency. Taste and adjust seasoning with more salt or red pepper flakes if needed.
- Serve: Transfer the muhammara to a serving bowl and drizzle with a little extra olive oil. Garnish with fresh parsley if desired. Serve with warm pita bread, crackers, or fresh vegetables for dipping.
Things to Consider
- Pomegranate Molasses: This adds a tangy sweetness to the dish and is a key ingredient in muhammara. If you don’t have pomegranate molasses, you can substitute with a small amount of balsamic vinegar mixed with a little honey.
- Adjusting Spice Level: If you prefer a milder dip, reduce the amount of red pepper flakes. For a spicier version, add extra red pepper or cayenne.
Tips
- Make Ahead: Muhammara tastes even better after the flavors have had time to meld together, so feel free to make it a day ahead and store it in the fridge.
- Serving Suggestions: Serve muhammara as part of a mezze platter, alongside hummus, haydari, and olives, or use it as a spread in sandwiches or wraps.
- Storing Leftovers: Muhammara can be stored in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving.
This Muhammara recipe offers a delightful combination of rich flavors and textures, making it a standout meze at any gathering. Whether you’re serving it as a dip or a spread, its bold taste and vibrant color are sure to impress.
Afiyet olsun!