Special Equipment: Scale, Sheet Pan, 2 Bowls, Food Processor or Blender
Serves: 4-6
Level : 1 (easy)
Ingredients
Muhammara
Yield: 40 Oz | 1,180 g
- 1 Ea Red Onion
- 10 Ea Red Bell Peppers
- 10 Oz | 250 g Walnuts, Whole
- 1 Tablespoon | 25 g Pomegranate Mollases
- 3¾ | 100 g Olive Oil
- 2 Tablespoon | 35 g Red Wine Vinegar
- 1 Tablespoon | 25 g Harissa
- 1½ Teaspoon | 5 g Cumin, Ground
- 1 Ea | 5g Garlic Clove
- 1 Teaspoon | 3 g Salt, Kosher
- ¼ Ea or To Taste Lemon, Juice
Garnish
- Mint
- Pomegranate Seeds Optional
Muhammara is a Middle Eastern walnut and roasted red pepper dip that originated in the Syrian city of Aleppo. It’s nutty, savory, sweet, charred & smoky with a bit of tang and spice! I love it with chicken, fish, or smeared on a sandwich but my favorite way to eat it is simply with fresh warm pita. Once you try this recipe you’ll never go back to the basic red pepper dips from the grocery store.
Method:
Prepping The Sauce
- Preheat your oven to 350 degrees Fahrenheit
- Using a knife, cut around the green stem of the pepper. It should be about the size of a quarter in diameter. Do not chop off the top of the pepper, you’ll need every bit of pepper for this dip
- Turn upside down & knock out any seeds that are inside & set aside
- Cut the top & bottom off your onions & peel off outer layer
- For the best flavor roast your peppers on wood fire, or with a gas stove burner. Don’t worry, If you aren’t able to char your peppers we can just cook them in the oven
Charing the Peppers
- Over a high flame, char the pepper skin until it turns black. DO NOT over char, the flavor will become ashy & bitter
- Once all of the peppers are charred, put them in a bowl, & cover with plastic for 15-20 min. This process allows the skin to separate from the flesh of the pepper
- While the peppers are hanging out in the sauna, char your onions
- Similar to the peppers, don’t char them too much. Once kissed by fire, place on a sheet tray
Toast Nuts
- Now that our veggies are charred, lets toast the walnuts
- Place the nuts evenly on pan & toast for 8-10 minutes
- Once golden brown, take out & let cool
Peeling the Peppers
- Using gloves & a paper towel, peel off the charred outer layer of the pepper
- It’s easier if you hold the pepper sideways & put one hand in the open cavity. With your other hand turn the pepper with your two thumbs & push off the skin. Sounds complex, but it’s actually fun & easy
- Now that your peppers are clean, evenly lay them on the same tray with your onions. Place the tray of onions & peppers in the oven for about 45 minutes. (This is a very important step, please do not skip)
- We’re looking to cook out the remaining liquid from the veggies & concentrate the sweetness
- Once the liquid has evaporated, pull the veggies out to cool
Processing the Muhammara
- Using a food processor, chop a third of the nuts into small pieces. Take out an put into a bowl
- Take a quarter of the peppers, & onions. lightly chop them up with the food processor This is going to give your sauce texture. Once chopped, place in the bowl with the walnuts
- Add all remaining ingredients to the food processor, minus the lemon
- Chop until smooth
- Once to desired texture, add into the bowl with chopped peppers, onions, & nuts
- Add lemon juice to taste, mix & taste for seasoning & enjoy!
Tips: If you’re using a bender, be sure to chop the nuts, peppers, & onions by hand
