Traditional Muhammara Syrian Hot Pepper Dip Recipes
MUHAMMARA
Muhammara is a finger licking tasty red pepper dip from Syria that is so healthy and easy to make. Packed with flavor and nutrients, this vegan recipe requires few ingredients. Use it as a dip, sandwich spread or to top flat breads.
Provided by Roxana Begum
Categories Appetizer
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Place the red bell peppers on a parchment paper lined baking sheet and roast for about 35 to 45 minutes.
- Turn the sides of peppers at least once, and roast until they are soft, well cooked and the skin is charred.
- Transfer the roasted bell peppers to a preparation bowl and cover with a cling wrap. Once cooled, peel the skin and remove the seeds.
- Cut the roasted peppers into strips or pieces and place in a food processor. Add the bread crumbs, lemon juice, pomegranate molasses, red pepper flakes (if using, see note), cumin and grated garlic.
- Use the pulse option on the food processor and process the ingredients into a slightly coarse but cohesive mixture.
- Next, add finely chopped walnuts, Turkish red pepper paste (if using, see note), olive oil, about 1/3 tsp salt and pulse it again to combine well.Tip: Lightly toast the walnuts for flavor.
- Adjust the amount of pomegranate molasses, lemon juice, garlic and seasonings to your taste.
- Transfer the muhammara dip into a shallow serving bowl and use the back of a spoon to create some curvy patterns.
- Drizzle some more olive oil. And garnish with chopped fresh mint or chives and some walnut halves. Store it in refrigerator for about 5 days.
Nutrition Facts : ServingSize 2 tbsp, Calories 102 kcal, Carbohydrate 9 g, Protein 2 g, Fat 6 g, Sodium 52 mg, Fiber 1 g, Sugar 3 g
MUHAMMARA (RED PEPPER & WALNUT DIP)
Serve a Syrian-inspired red pepper and walnut dip as a side dish in a Middle Eastern feast. Top with whole walnuts and coriander and enjoy with flatbreads
Provided by Imad Alarnab
Categories Side dish
Time 55m
Number Of Ingredients 11
Steps:
- Heat the oven to 220C/200C fan/gas 8. Roast the peppers for 25-30 mins, turning halfway, until tender and starting to blister (if they don't blister, grill them for a few minutes). Cool a bit, then peel and discard the skins. Discard the seeds and finely chop the flesh. Toast the walnuts for 5 mins until lightly browned.
- Grind all but four of the walnut halves in a spice grinder until they are quite fine but still have some texture. Mix the ground walnuts with the peppers, then add the molasses, spices, tomato paste, garlic, breadcrumbs and sea salt, mix well and season.
- Serve the muhammara on a small plate, drizzling with some olive oil. Add the whole walnuts to the centre and some coriander around the edge.
Nutrition Facts : Calories 134 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium
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- Remove from the oven and place the peppers in a bowl. Cover with plastic wrap for a few minutes. This traps the steam from the roasted peppers, making them easy to peel. When cool enough to handle, simply peel the peppers, remove the seeds and slice the peppers into small strips.
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- Place the bell peppers skin side facing up onto the foil, roast in a broiler until the skins turn black and blistered this should take about 5-10 minutes.
- Remove the peppers and place them in a bowl and cover with plastic wrap, set aside for about 15 minutes Meanwhile, toast the bread in a toaster and let cool.
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