Authentic Middle Eastern Muhammara Recipe

Ingredients

2 cups of roasted red peppers
1 cup of fresh bread crumbs
1/2 cup of finely chopped walnuts
2 tablespoons of extra virgin olive oil
2 tablespoons of pomegranate molasses
1 teaspoon of ground cumin
1/2 teaspoon of red pepper flakes
2 cloves of garlic, minced
Salt to taste

Steps and instructions

Place the roasted red peppers, fresh bread crumbs, finely chopped walnuts, and minced garlic into a food processor.
Process the ingredients until they form a thick paste.
Add the olive oil, pomegranate molasses, ground cumin, red pepper flakes, and salt into the food processor.
Continue to process the ingredients until they are fully combined and the mixture is smooth.
Transfer the Muhammara to a bowl and garnish with extra chopped walnuts if desired.
Allow the Muhammara to rest for at least 30 minutes before serving to allow the flavors to meld together.

Tools for making

Food processor - Used to blend and process the ingredients into a smooth paste.
Measuring cups - Used to accurately measure the quantities of the ingredients.
Measuring spoons - Used to measure smaller quantities of spices and seasonings.
Knife - Used to finely chop the walnuts and mince the garlic.
Bowl - Used to transfer and serve the Muhammara.

Recipe variations

Add a tablespoon of lemon juice for a tangier flavor.
Replace the walnuts with almonds or pistachios for a different nutty flavor.
Include a teaspoon of smoked paprika for a smoky twist.
Add a tablespoon of honey for a touch of sweetness.
For a spicier kick, increase the amount of red pepper flakes or add a dash of cayenne pepper.
Experiment with different roasted peppers such as poblano or jalapeno for a unique flavor profile.
Include a handful of fresh herbs like parsley or cilantro for added freshness.
For a gluten-free option, substitute the bread crumbs with gluten-free bread crumbs or gluten-free crackers.
Make it vegan by omitting the honey and ensuring the bread crumbs used are vegan-friendly.
Try adding a tablespoon of tomato paste for a richer, tomato-based flavor.

Recipe overview

Welcome to this delicious recipe for Muhammara, a versatile and flavorful spread hailing from the Middle Eastern cuisine. This roasted red pepper and walnut dip is not only easy to make, but is packed full of tangy, sweet, and spicy flavors that are sure to delight your taste buds. The base of the dip is a blend of roasted red peppers and walnuts, with accents of garlic, cumin, and red pepper flakes for heat. The standout ingredient is pomegranate molasses, lending a unique sweet and sour taste that makes Muhammara distinctive. This spread is perfect as an appetizer, sandwich filling, or even as a sauce for grilled meats. The recipe is simple to follow, and by the end, you'll have a delicious, homemade Muhammara ready to serve and enjoy.

Common questions

Can I use store-bought roasted red peppers instead of roasting them myself? Yes, you can use store-bought roasted red peppers. Just make sure to drain them well before using in the recipe.
Can I substitute the bread crumbs with something else? If you prefer a gluten-free version, you can use gluten-free bread crumbs or substitute them with cooked quinoa or almond flour.
What can I use as a substitute for pomegranate molasses? If you don't have pomegranate molasses, you can use a combination of lemon juice and honey or maple syrup as a substitute.
Can I adjust the spiciness of the Muhammara? Yes, you can adjust the amount of red pepper flakes to make it more or less spicy according to your preference.
How long can I store Muhammara? Muhammara can be stored in an airtight container in the refrigerator for up to 5 days. Make sure to give it a stir before serving if any separation occurs.

Serving dishes and utensils

Food Processor - Used to blend and process the ingredients into a smooth paste.
Bowl - Used to transfer and serve the Muhammara.
Spatula - Useful for scraping down the sides of the food processor and transferring the Muhammara from the processor to the bowl.
Chopping Board - Needed for chopping the walnuts and mincing the garlic.
Knife - Used for chopping the walnuts and mincing the garlic.
Measuring Cups and Spoons - Required to accurately measure the ingredients.

Origin stories

Muhammara, the spicy and sweet dip that graces tables from Syria to Turkey to Lebanon, has a name that literally translates to "reddened," which is fitting considering its vibrant, fiery hue. This versatile condiment, often served with bread as a starter or alongside grilled meats, is a testament to the region's rich history of spice trade. The key ingredient, pomegranate molasses, tells a tale of ancient Persia, where it was widely used in culinary preparations. Despite its widespread popularity today, Muhammara's beginnings were humble. It was a way for resourceful cooks to use up stale bread and excess walnuts. Today, it is celebrated not only for its unique flavor, but also for its testament to the ingenuity of the human spirit.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.