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Muhammara dip with red peppers

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Muhammara dip with red peppers

Muhammara dip with red peppers

Hello everyone,

Muhmmara or mouhamara is a Middle Eastern roasted red pepper and nut dip that is very rich in sweet flavors, slightly smoky and just enough spicy at the same time!

The word muhammara comes from the Arabic word ahmarwhich literally means red.

The muhammara recipe is very easy to prepare, and how delicious it is served with warm pita bread.

It’s a dip that easily finds its place in a Mezze platter alongside a hummus, baba ghanoush and/or tzatziki dip.

and it goes very well with roast chicken or fish or grilled meats for a barbecue evening.

Origin of the mouhamara:

The origins of the muhamarra dip are disputed between Lebanese cuisine and Syrian cuisine.

A little reading here and there made me realize that Lebanese cuisine is part of the Syrian cuisine prevalent in the northern regions of Syria and parts of Iraq.

Lebanese cuisine has gained international fame, especially its grilled meats and appetizers, called mezze, thanks to the spread of Lebanese people all over the world.

Lebanese cuisine is considered one of the best cuisines which introduces a lot of healthy foods like olive oil, garlic, lemon and mixed vegetables.

Lebanese cuisine has been greatly influenced by different culinary cultures, such as Ottoman cuisine, Arabic cuisine, Middle Eastern cuisine, especially Mediterranean cuisine.

So during your research, you will find that we will say: the Syrian muhamarra, as we will say the Lebanese muhamarra.

This muhamara red dip, originating from the Syrian city of Aleppo, has made its way from the heart of the Levant to many parts of the world, including Europe and the United States.

It is a very nutritious dip, which sometimes for me especially summer easily replaces the evening meal.

how to taste the Muhammara with a piece of pita bread

What is Muhammara red pepper dip?

If this is your first time discovering mahummara, the delight of this dip lies in the perfect balance of textures and flavors that compose it.

This mouhamara red pepper dip is made with roasted red peppers with sweet and smoky flavors.

Then lightly toasted nuts and breadcrumbs are added to give the dip some texture and a rich nutty flavor.

This dip is rich in spices and herbs, there is cumin, smoked paprika, and Aleppo pepper and garlic.

There is also the lemon which gives all the pep and tanginess to this dip.

The most indulgent part of the recipe is the pomegranate molasses which makes this dip downright irresistible.

Lebanese muhammara dip with red peppers

What are the ingredients of muhammara?

The ingredients for traditional muhammara may vary slightly from country to country.

But here are the basic ingredients that I generally use, the quantities you will find below in the recipe card below.

Roasted red peppers: If you are in a hurry, you can use roasted peppers in a commercial jar choose the peppers in olive oil and garlic.

But of course there is nothing more delicious than freshly roasted peppers that will give that smoky flavor.

chopped nuts: If you have the time, I highly recommend toasting the nuts quickly (in the oven or in a pan) to bring out their best flavor, but just a few minutes.

Breadcrumbs: I prefer the breadcrumbs to be crispy and not too fine. Personally, I always make homemade breadcrumbs.

You can for a gluten-free version use panko gluten free.

Olive oil: which you will use in the preparation and sprinkle on it during the presentation.

pomegranate molasses: Personally I prepare homemade pomegranate molasses, even if the pomegranate is not in season, I use organic homemade pomegranate juice without added sugar, with one liter of juice I squeeze out almost 100 ml of pomegranate molasses.

If you use the commercial one, choose a good brand and especially without added sugar for a healthy recipe.

If an ingredient that I advise against removing from the recipe, because it gives a unique flavor the signature of the original muhammara.

Aleppo pepper flakes: If you can find the dried Aleppo pepper flakes, which has a distinctly fruity, sweet, smoky, slightly spicy flavor and gives this dip an incredible taste.

If you don’t have Aleppo pepper flakes, you can add chili powder and a little cayenne pepper.

Lemon juice: It is the lemon juice that will enhance all the flavors of other foods and give more pep.

Garlic: it is better to chop the garlic finely, before passing it through an electric mincer with the rest of the ingredients.

Spices and seasonings, it’s the finishing touch that will add all the flavor to the spread: salt, ground cumin, plus a hint of smoked paprika to round out the rest of those flavors.

muhammara ingredients

How to prepare Muhamarra?

1- If you are making your own pomegranate molasses:

– heat the pomegranate juice in a small saucepan over medium heat until it comes to a gentle boil.

– Reduce the heat to low (low/medium low) and cook for 30-40 minutes or until reduced by more than half and it becomes syrupy. Let cool.

Alternatively, use store-bought pomegranate molasses.

2- Meanwhile, grill the peppers:

* You can grill either on the stove fire or on the coal fire.

* Alternatively, if like me you don’t have the gas, grill in the oven:

– Heat the oven grill to 230˚C and place the whole peppers directly on a baking sheet.

– Roast for 20 to 25 minutes while turning, until charred on the outside.

– Place in a freezer bag and leave in its steam for 10 minutes.

– Then remove the core, seeds and skins and set aside.

roast the peppers

3- prepare the muhammara:

– In a food processor, add the pomegranate molasses, breadcrumbs, cumin, salt, chili flakes, garlic, walnuts, olive oil and lemon juice and pulse (to instead of blending at constant speed) to combine.

– Then add the roasted peppers and pulse a few more times to combine. Don’t mash too much because it tastes better when you have chunks of peppers or nuts.

preparation of the muhamarra

– Taste and adjust flavor as needed, adding more lemon for tartness, garlic for that unique aroma and flavor, chili flakes for heat, or pomegranate molasses for sweetness.

– Serve with fresh pita bread, flatbread, with tacos or on bruschetta.

It’s best when fresh!

Store leftovers covered in the refrigerator for up to 3 days. Let come to room temperature before eating.

Lebanese muhammara dip with red peppers

What to serve with muhammara?

As I said above, muhammara is usually found in a mezze dish with other dips like baba ganoush and hummus, of course.

You can also serve with salads such as tabbouleh, fattouche or chickpea salad.

How to keep muhamara?

the muhammara can be kept in the refrigerator from 4 days to a week, if properly stored in a tightly closed box, and use just the amount you need with a clean, dry spoon.

Some say you can freeze muhammara, but I must admit that I’ve never tried it, because even when I make a large quantity, it doesn’t stay refrigerated for more than 3 days.

A spread for the food battle!

With this Muhammara dip recipe, I am participating in food battle #103.

This game which is held every first Wednesday of the month at 6 p.m. It was imagined by Jenna from the blog Jenna’s Bistro . To date Hélène from the blog Keskonmangemaman? is the administrator of the challenge and the Facebook page.

The godmother of this month: Ewa from the blog Ewa’s horizons chose the theme:

Summer Dips and Spreads

Muhammara dip with red peppers

cooking love

Muhmmara or mouhamara is a Middle Eastern roasted red pepper and nut dip that is very rich in sweet flavors, slightly smoky and just enough spicy at the same time!

  • 2 to 3 vs. tablespoons pomegranate molasses
  • 3 big Red peppers with the skin
  • 3 vs. tablespoons breadcrumbs
  • 1/2 vs. coffee ground cumin
  • 1/2 vs. coffee sea ​​salt or more to taste
  • 2 vs. coffee Aleppo pepper flakes otherwise red pepper flakes
  • 1 pod garlic
  • 1/2 Cup of raw nuts coarsely chopped
  • 1 vs. tablespoons olive oil
  • 2 vs. tablespoons lemon juice

If you are making your own pomegranate molasses:

  • Heat the pomegranate juice in a small saucepan over medium heat until it comes to a gentle boil.

  • Reduce the heat to low (low/medium-low) and cook for 30-40 minutes or until it is reduced by more than half and it becomes syrupy. Let cool.

  • Alternatively, use store-bought pomegranate molasses.

Meanwhile, grill the peppers:

  • * You can grill either on the stove fire or on the coal fire.

  • * Alternatively, if like me you don’t have the gas, grill in the oven:

  • Heat the oven grill to 230˚C and place the whole peppers directly on a baking sheet.

  • Grill for 20-25 minutes while turning, until charred on the outside.

  • Place in a freezer bag and leave in its steamer for 10 minutes.

  • Then remove the core, seeds and skins and set aside.

prepare the muhammara:

  • In a food processor, add the pomegranate molasses, breadcrumbs, cumin, salt, chili flakes, garlic, walnuts, olive oil and lemon juice and pulse (instead of mixer at constant speed) to combine.

  • Then add the roasted peppers and pulse a few more times to combine. Don’t mash too much because it tastes better when you have chunks of peppers or nuts.

  • Taste and adjust flavor as needed, adding more lemon for tartness, garlic for that unique aroma and flavor, chili flakes for heat, or pomegranate molasses for sweetness.

The list of participants:

  1. Muriel from the blog “ Small pots and Co.
  2. Annyvonne from the blog “ The Delights of Thithad
  3. Helen from the blog » keskonmangemaman
  4. Vanessa from the blog “ Little Bohnium Meals
  5. Michelle from the blog » Pleasures of the House
  6. Catalina from the blog “ Cata’s Blog
  7. Morgan from the blog » Glutons
  8. Vivian from the blog » whatever we eat ? ”
  9. Blog’s Zika » Bonoise cuisine of Zika
  10. Lawrence from the blog » Pleasure and Balance
  11. Soulef from the blog “Love of Cooking”
  12. Irisa from the blog “ Kitchen and Colors
  13. Palmira from the blog » comeconmigo
  14. Sophia from the blog » Pen and Prose
  15. Michele from the blog » Crunchy, Melting, Gourmet
  16. Charlotte from the blog » Resourceful Recipes
  17. Christine from the blog » The Culinary Blog of Pause-Nature “

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