- Cuisine: Middle Eastern, Turkish
- Course: Side Dish/Dips
- Skill Level: Intermediate
- Recipe Type: Dips & Sides
- Yield : 2 cups
- Servings : 6 people
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 1m
Muhammara is a red pepper and walnut dip that is very popular in Turkey and goes as a great accompaniment with kebabs and fresh vegetable salads.
- 2 large red peppers
- 2 table spoons of bread crumbs
- half a cup of walnuts
- 2 teaspoons of Biber Salcasi (Red Pepper Paste)
- 2 Tablespoon of Extra Virgin Olive Oil and extra to serve
- 1 tea spoon of Pomegranate molasses (optional)
- 2 cloves of crushed garlic
- 1 teaspoon of chopped mint
- Half teaspoon of cumin powder
- Half teaspoon of coriander powder
- 1 tea spoon of red chilli powder
- 1 flat teaspoon of salt
Chop up the red peppers into half and sprinkle some olive oil on the pan and over the peppers. Place them in an oven to roast at 180C for 30 minutes. Turn the peppers around occasionally. Roast till the skin is charred or shrivelled up comes off the peppers easily. Once done, place the peppers in a plastic bag/covered container and wait for them to cool. Remove the skins and chop up the peppers.
Mix all the ingredients together and whisk in a blender. Depending on how thick you want the Muhammara, you can add another half table spoon of bread crumbs. Season to taste. Sprinkle red chilli flakes and extra virgin olive oil on top to server.
1. This dip is great with pita bread or as a side dip for kebabs.
2. You can use lemon juice instead of pomegranate molasses. Add a teaspoon of sugar to bring in some sweetness that you get from molasses.
3. This dip is very popular in Middle Eastern cuisine too.