Muhammara originated in Aleppo, and is a very popular dip made with roasted red peppers, ground walnuts, and olive oil. The sweetness and smokiness from the roasted red peppers combined beautifully with the walnuts to create a condiment that appeals to most taste buds.
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Sauce
2 cups
10 minutes
10 minutes
Muhammara originated in Aleppo, and is a very popular dip made with roasted red peppers, ground walnuts, and olive oil. The sweetness and smokiness from the roasted red peppers combined beautifully with the walnuts to create a condiment that appeals to most taste buds.
Team Makery
1 cup walnuts
1/2 cup breadcrumbs
340 grams red bell peppers
3 tablespoons extra virgin olive oil
1 tablespoon pomegranate molasses
1 garlic clove
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Salt, to taste
Toss the red peppers in a little oil, and roast in the oven or over the stove till the skin has turned black. Peel off the roasted skin, remove the seeds, and use a fork to mash the red peppers. Set aside to cool.
Add 1 tablespoon olive oil in a frying pan and let it get hot over medium heat. Add the walnuts and cook for about 3-5 minutes, stirring often, till they're lightly roasted. Drain and set aside to cool.
Wipe the frying pan to get rid of any oil, and add the breadcrumbs. Toast over medium heat, stirring often, for about 3-5 minutes, until the breadcrumbs turn golden. Set aside to cool.
Add all the ingredients to a food processor and blend on the highest setting till all the ingredients are well combined and smooth. Chill in the refrigerator for about 30 minutes before you serve.
Serve chilled, and garnish with parsley and a drizzle of olive oil.
