Today's condiment comes from Aleppo, Syria. Muhammara or mhammara is a hot pepper dip and is found in Levantine and Turkish cuisines. In western Turkey, muhammara is referred to as acuka.
It is made with smoky roasted peppers, crunchy walnuts and fruity pomegranate molasses. It is a great alternate to hummus that is a usually found on Middle Eastern appetizer platter. Aleppo pepper is usually added to the dip, but you can substitute with a pinch of cayenne.
Muhammara can be served as a dip with bread, as a spread for toast and as a sauce for kebabs, grilled meats and fish. I made it a little thick and it was just perfect to dunk some pita bread in. I even ate it with some rice like a chutney and it tasted great.
Ingredients: Makes 1½cups
Roasted Bell Peppers - 12oz. jar or roast and seed 2 red bell peppers Cumin Seeds - 1tsp Coriander Seeds - 1tsp Dry Breadcrumbs - ⅓cup (white preferred, but I had wholewheat breadcrumbs on hand and they worked fine) Walnuts - ⅓cup, chopped Garlic - 3 cloves, minced Pomegranate molasses - 1tbsp Lemon juice - 1½tsp
Aleppo Pepper flakes - ½tsp (or use a pinch of cayenne pepper)
Olive Oil - 2tbsp
Sea Salt - to taste
Method:
- If roasting your peppers, then remove and discard the skin and seeds. Coarsely chop them. If using jarred peppers, then drain and chop coarsely.
- Dry roast cumin and coriander seeds until fragrant, cool and grind to a fine powder.
- In a blender or food processor, pulse together bread crumbs and walnuts into coarse crumbs. Add the chopped peppers, ground spices, garlic, pomegranate molasses, lemon juice, pepper flakes, sea salt and pulse into a chunky paste. Add olive oil and blend until smooth paste is formed. Serve at room temperature or chill for 30 minutes for the flavors to mingle.
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