Muhammara red pepper, walnut and pomegranate dip

Muhammara red pepper, walnut and pomegranate dip

By
From
Saha
Serves
6
Photographer
Matt Harvey

This vibrant and intensely flavoured Syrian dip is especially popular in the northern city of Aleppo, where the Armenian influence is seen in the fondness for spicy flavours. There are endless versions of muhammara – some include tahini or yoghurt cheese, while others omit the roasted peppers to make a nuttier, more densely textured relish. You really need to roast the peppers on an open flame to achieve the desired smokiness, and the gas burner on your stove top will work well. Otherwise, roast the peppers in a hot oven.

Ingredients

Quantity Ingredient
3 large red capsicums
1 red bullet chilli, seeded, scraped and chopped
1 garlic clove, crushed with 1 teaspoon salt
125g shelled walnuts, roughly chopped
1/3 cup fresh breadcrumbs, lightly toasted
1 tablespoon pomegranate molasses
1/2-1 lemon, juiced
1 tablespoon hot water
1/2 teaspoon sugar
1/4 cup extra-virgin olive oil, plus extra to serve

Method

  1. Roast the peppers directly on the naked flame of your stove burners. Set the flame to low and cook the peppers for around 10–15 minutes, constantly turning them so that the skin chars evenly all over and they start to flatten and collapse. Remove the peppers from the flame, place in a bowl and cover with plastic wrap. This allows them to continue to steam and soften further. When they are cool enough to handle, carefully peel away the blackened skin and remove the stalks, seeds and white membranes. Don’t rinse the peppers as this will wash away the desired smoky flavour.
  2. Roughly chop the peppers and put them in a food processor with all the other ingredients, except for the oil. Process to a rough paste, scraping down the sides to ensure that all the ingredients are mixed together well. With the motor running, pour in the oil in a slow, steady stream and blend until thick and creamy. Allow to cool, then refrigerate until needed. Before serving, check seasoning and drizzle with a little olive oil. Serve with warm Arabic bread or smear onto toasted slices of French bread.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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