Muhammara embodies all that I love about Lebanese cuisine – it’s exploding with flavour, easy to prepare, and packed with nutrients.
I also love its unique colour – did you know that the name “muhammara” comes from the Arabic word “hammara”, which means “reddened”?
| Servings | 4 persons |
| Course | Appetizer |
| Preparation Time | 10 minutes |
| Cook Time | 10 minutes |
Ingredients for the Muhammara Dip(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 2 nos. | Red bell peppers |
| ½ cup | Walnuts (raw) |
| ½ cup | Toasted bread crumbs |
| 2 tbsp | Pomegranate molasses |
| 1 – 2 tbsp | Chili flakes |
| 1 tsp | Sugar |
| 1 no. | Lemon juice |
| 1 – 2 | Garlic cloves crushed |
| 1 tsp | Cumin powder |
| Salt to taste | |
| Olive oil | |
Instructions for the Muhammara Dip |
|
| 1. | Rub a little olive oil on the peppers. Roast the peppers on a flame or preheated oven @ 180°C until the skin chars. |
| 2. | Remove once the skin is black, wrap for a few minutes with a tea towel. When cool, peel and slice them. |
| 3. | In a bowl, mix all the ingredients with the roasted peppers. In a food processor blend into a smooth paste. Add olive oil to smoothen. Chill the dip for a few hours. |
| 4. | Before serving drizzle with olive oil. Garnish with toasted walnuts and parsley. Serve cold with lavash and crudités. |
