Spicy Muhammara Dip: A Flavorful Appetizer

Muhammara, an flavorful and vibrant condiment originating in Palestine, Syria, Lebanon and Jordan’s Levant region is an intriguing dip composed of roasted red peppers, pomegranate molasses, nuts and an array of seasonings – offering up sweet, sour and nutty undertones in every bite!

In accordance with tradition, Muhammara is presented as a mezze, which comprises a collection of small dishes savored prior to a meal. Frequently, pita bread, fresh vegetables, and grilled meats are served alongside it. Furthermore, its multipurpose nature surpasses these particular combinations, as it can be employed as a sandwich spread, a condiment for grilled chicken or seafood, or even a pizza and salad topping.

This recipe will provide step-by-step instructions on how to prepare an exquisite muhammara dip that embodies the essence of this culinary treasure from the Levant.

Ingredients

• 4 red bell peppers, roasted and peeled
• 1/2 cup walnuts or almonds, toasted
• 1/4 cup bread crumbs, fresh or store-bought
• 1/4 cup pomegranate molasses
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste

Instructions

• Roast the red peppers: Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes, or until the skins are blackened and blistered.
• Remove the pepper skins: Once the peppers have cooled slightly, remove the skins by peeling them off with your hands. Discard the seeds and stems.
• Process the roasted peppers: Place the roasted peppers, walnuts, bread crumbs, pomegranate molasses, olive oil, garlic, lemon juice, cumin, smoked paprika, cayenne pepper, salt, and pepper in a food processor. Pulse until the mixture is smooth and well-combined.
• Adjust seasonings: Taste the ajika and adjust the seasonings as needed. Add more salt, pepper, lemon juice, or pomegranate molasses to balance the flavors.
• Serve and enjoy: Transfer the ajika to a serving bowl and drizzle with additional olive oil if desired. Serve with pita bread, fresh vegetables, or grilled meats.

Tips

• For an improved texture, remove the skins from the walnuts before toasting them. This will result in smoother surfaces.
• If you do not have access to pomegranate molasses, an equal mix of tamarind paste and honey could serve as an acceptable replacement.
• To enhance the spiciness of muhammara, gradually incorporate additional cayenne pepper.
• It can be refrigerated for a maximum of 3 days when stored in a hermetic container.

Variations

• Add a small amount of harissa paste or cayenne pepper for a more piquant muhammara.
• Harmonize the ajika mixture with a delicate amount of sweetness by incorporating a teaspoon of honey or a sprinkle of sugar.
• For a nutty variation, experiment with various nuts, such as pecans or almonds, in place of walnuts.
• To augment the aesthetic allure, incorporate a small amount of red food coloring to achieve a vivid red color.

Serving Suggestions

• Serve the muhammara accompanied by crackers, fresh vegetables, or warm pita bread for a delectable appetizer or refreshment.
• Sustain the flavors by adorning the ajika with toasted walnuts, pomegranate seeds, or minced parsley.
• To impart an air of opulence, apply a thin layer of tahini or extra virgin olive oil over the muhammara.

Nutritional Information

One serving of muhammara (approximately 2 tablespoons) contains approximately:

• Calories: 120
• Fat: 8 grams
• Protein: 3 grams
• Carbohydrates: 15 grams
• Fiber: 2 grams
• Sugar: 4 grams

Please note that these are just estimates, and the actual nutritional information will vary depending on the ingredients used and the serving size.

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Conclusion

Muhammara is a culinary masterpiece that highlights the vibrant flavors and vibrant colors of Levantine cuisine. Boasting sweet, tarty, nutty notes that combine perfectly to transport you back to Mediterranean culinary delights, Muhammara makes an irresistibly tasty accompaniment for any culinary adventure – be it mezze, spreads, condiments or toppings.

FAQs

Spicy Muhammara Dip: A Flavorful Appetizer

Serves: 12 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 120 calories 8 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 4 red bell peppers, roasted and peeled
• 1/2 cup walnuts or almonds, toasted
• 1/4 cup bread crumbs, fresh or store-bought
• 1/4 cup pomegranate molasses
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste

Instructions

• Roast the red peppers: Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes, or until the skins are blackened and blistered.
• Remove the pepper skins: Once the peppers have cooled slightly, remove the skins by peeling them off with your hands. Discard the seeds and stems.
• Process the roasted peppers: Place the roasted peppers, walnuts, bread crumbs, pomegranate molasses, olive oil, garlic, lemon juice, cumin, smoked paprika, cayenne pepper, salt, and pepper in a food processor. Pulse until the mixture is smooth and well-combined.
• Adjust seasonings: Taste the muhammara and adjust the seasonings as needed. Add more salt, pepper, lemon juice, or pomegranate molasses to balance the flavors.
• Serve and enjoy: Transfer the muhammara to a serving bowl and drizzle with additional olive oil if desired. Serve with pita bread, fresh vegetables, or grilled meats.

Notes

• Serve the muhammara accompanied by crackers, fresh vegetables, or warm pita bread for a delectable appetizer or refreshment.
• Sustain the flavors by adorning the muhammara with toasted walnuts, pomegranate seeds, or minced parsley.
• To impart an air of opulence, apply a thin layer of tahini or extra virgin olive oil over the muhammara.

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