Muhammara (Turkish Roasted Red Pepper and Walnut Dip)
Let me tell you the story of muhammara, this delicious Turkish dip that comes straight from the tables of Aleppo and Anatolia. Imagine roasted red peppers, sweet and smoky, mixed with crunchy walnuts and slightly tangy pomegranate molasses. It's an explosion of flavors in the mouth: the spiciness of the pepper blends with the sweetness of the peppers, while cumin adds an earthy touch. Perfect for an aperitif, it is shared around warm bread, creating moments of conviviality and happiness. You'll love making and enjoying it!
Ingredients
- red bell peppers3 large
- walnuts100 g
- breadcrumbs3 tablespoons
- lemon juice2 tablespoons
- pomegranate molasses2 tablespoons
- olive oil3 tablespoons
- garlic2 cloves
- ground cumin1 teaspoon
- red pepper flakes1/2 teaspoon
- saltto taste
Instructions
- 1
Preheat the oven to 200°C (400°F). Wash the peppers, cut them in half and remove the seeds. Place them on a baking tray, skin side up, and roast for 20 minutes until the skin blackens. Cover with a clean cloth and let cool slightly, then peel off the skin.
- 2
In a dry pan, toast the walnuts over medium heat for 2-3 minutes, stirring. Let cool.
- 3
In a food processor, place the peeled peppers, toasted walnuts, breadcrumbs, lemon juice, pomegranate molasses, olive oil, minced garlic, cumin, red pepper flakes and a pinch of salt. Blend until smooth and homogeneous.
- 4
Taste and adjust seasoning: add salt or a squeeze of lemon if needed. If too thick, add a bit more olive oil and blend again.
- 5
Transfer the muhammara to a serving bowl. Drizzle with a little olive oil and sprinkle with some crushed walnuts. Serve with grilled pita bread or crudités.
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