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If you’re a fan of bold flavors and creamy dips, this Muhammara recipe is a must-try! Originating from Aleppo, Syria, this rich and vibrant spread combines the smokiness of roasted red peppers, the nuttiness of walnuts, and the tangy sweetness of pomegranate molasses
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Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course chutney
Cuisine Mediterranean, Middle Eastern
Servings 6

Equipment

  • Vita Nix Blender or a Food processor

Ingredients
  

  • 2 Nos Red Bell pepper
  • 3 tbsp Olive Oil
  • 1/2 cup Walnuts
  • 1/2 cup Bread Crumbs
  • 1 tbsp Pomegranate Molasses you may use 1 tbsp honey and one tbsp lime juice as a substitute
  • 2 tsp Aleppo Pepper You may use Paprika powder as a substitute.
  • 1 tsp Salt
  • 2 cloves Garlic

Instructions
 

  • Apply some oil to bell peppers and then bake @425°F/218°C for 45 minutes.
  • Take out and keep covered for easy removal of skin.
  • Remove the skin.
  • Remove seeds and slice.
  • To a blender jar, add all other ingredients.
  • Blend till everything is well incorporated.
  • Then add pepper slices .
  • Blend everything again to a smooth paste.
  • Drizzle with olive oil.Serve with Pita bread or roasted veggies.
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