Turkish Red Pepper and Walnut Dip (Muhammara)
Let me introduce you to muhammara, this Turkish dip of red peppers and walnuts that takes your taste buds straight to the shores of the Bosphorus. It's a recipe I especially love for its sweet, smoky, and slightly spicy flavors. The grilled peppers give a velvety texture, while the walnuts add crunch and richness. The pomegranate molasses brings an irresistible sweet-tart note. You'll see, it's perfect for an appetizer, as a dip with bread or fresh veggies. And the best part: it's ready in a flash, with no complicated cooking! So, ready to travel?
Ingredients
- red bell peppers3 large
- walnuts100 g
- bread crumbs50 g
- pomegranate molasses2 tablespoons
- olive oil3 tablespoons
- garlic2 cloves
- ground cumin1 teaspoon
- saltto taste
- Aleppo pepper (or smoked paprika)1 teaspoon
Instructions
- 1
Grill the whole red peppers over a flame or in the oven until the skin is blackened. Place them in a plastic bag for 10 minutes, then peel, seed, and chop them.
- 2
In a food processor, combine the grilled peppers, walnuts, bread crumbs, peeled garlic, pomegranate molasses, cumin, Aleppo pepper, and a pinch of salt.
- 3
Pulse until you get a thick, slightly chunky paste. Add the olive oil and pulse again briefly.
- 4
Taste and adjust seasoning: a squeeze of lemon if you want more acidity, or a bit more molasses for sweetness.
- 5
Transfer the dip to a bowl, drizzle with olive oil, and sprinkle with a few chopped walnuts.
- 6
Serve at room temperature with warm pita bread or crudités. This dip keeps for 3 days in the fridge.
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