Turkish Muhammara (Red Pepper and Walnut Dip)
Let yourself be transported by the sunny flavors of Turkey with this muhammara, a creamy dip made from roasted red peppers and walnuts with a slight crunch. The perfect balance between the sweetness of caramelized peppers, the subtle acidity of pomegranate molasses, and the kick of Aleppo pepper awakens the taste buds. It's a generous and warm recipe that my grandmother from Adana used to make for winter evenings. You'll love spreading it on freshly baked bread or pairing it with crisp vegetables. A pure delight to share!
Ingredients
- red bell peppers3 large
- walnuts100 g
- breadcrumbs50 g
- olive oil3 tablespoons
- pomegranate molasses2 tablespoons
- garlic2 cloves
- ground cumin1 teaspoon
- Aleppo pepper (pul biber)1 teaspoon
- lemon juice2 tablespoons
- salt1/2 teaspoon
Nutrition
Instructions
- 1
Preheat oven to 200°C. Cut peppers in half, remove seeds, and place on a baking sheet skin side up. Roast 20 minutes until skin blackens. Place in a sealed plastic bag 10 minutes, then peel.
- 2
In a bowl, soak breadcrumbs in a little warm water 5 minutes, then squeeze dry.
- 3
In a blender, combine peeled peppers, walnuts, breadcrumbs, garlic, cumin, Aleppo pepper, pomegranate molasses, lemon juice, and salt. Blend until thick and smooth.
- 4
Add olive oil in a stream while blending briefly to incorporate. Taste and adjust seasoning.
- 5
Transfer muhammara to a serving bowl. Drizzle with olive oil and some chopped walnuts for garnish.
- 6
Serve at room temperature with warm pita bread or crudités. Enjoy!
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