Step by Step Recipe to Make Muhammara - A delicious Red Bell Pepper Dip from Levantine Cuisine. Easy to make appetizer for entertaining, potlucks and family weekends.
Bored of Hummus? Try this lip-smacking "Muhammara" - A popular dip, spread or appetizer recipe originating from the Levantine Cuisine, specifically Syria. Easy to make, perfect savory starter or first course for hosting or entertaining.
There are endless ways to use this dip or spread, each one bound to blow your mind. It has everything - flavor, acidity and mild heat from the Syrian Allepo Red Pepper Flakes.
If you love smoky flavors, you are bound to love this dip. Serve this with toasted sourdough or pita bread, crudités. Perfect appetizers for summers or grilling season.
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About Muhammara
Muhammara is pronounced as "muham - mara"
I first heard about this dip from the movie "Sex and the City 2". For those of you who are fans, would recollect the scene where Carrie goes to meet Aiden for dinner in Abu Dhabi. Aiden introduces her to "Muhammara".
I googled Muhammara and found Ottolenghi's recipe - Never looked back.
Although, Ottolenghi recommends using a mortar and pestle for making this dip, the food processor is fast and convenient to use.
This recipe does call for specific ingredients, which when added, make the most flavoursome Muhammara. If you are trying the recipe for the first time, do source the ingredients and make this the traditional way.
Ingredients
Muhammara requires 3 key ingredients.
The first ingredient is Red Bell Pepper
Peppers are grilled, cooled, the charred bits removed, de-seeded and then ground coarsely with the rest of the ingredients.
You can char the peppers on stove top (how I prefer) or use your oven. It takes 20 minutes for 2 peppers and perhaps the only time consuming part of the recipe.
Best part is you can prep this a day ahead and make the muhammara just before guests arrive.
Second Ingredient is Pomegranate Molasses
While I totally love the flavor of pomegranate molasses, I have found substitutes that are easily available in pantry.
The Muhammara recipe I share today is made without pomegranate molasses
For the uninitiated, Pomegranate Molasses has a "Sweet and Sour" taste. It is thick and syrupy (reduced pomegranate juice).
I have used the combination of Balsamic Vinegar + Honey + Lime Juice as a replacement to pomegranate molasses.
Note - For a Vegan Recipe, use Maple Syrup.
Third Ingredient - Syrian Allepo Red Pepper Flakes - Has moderate heat, a bit of a fruity flavor. It contains salt and is slightly oily in texture.
You can either source them from supermarkets that stock Middle Eastern Spices. You can also order them online (like I have)
I highly recommend Allepo Pepper Flakes. In case, you are unable to source this ingredient, substitute with a combination of Sweet paprika + Cayenne Pepper. Go easy on cayenne though!
I would not recommend using red chilli flakes or red chilli powder for this recipe. The dip does not taste the same.
Bread Crumbs - Provides coarse texture to the dip when combined with Walnuts. Highly recommend you do not skip this ingredient.
Use homemade bread crumbs or store bought Panko Bread crumbs for this recipe. You can also use Gluten Free Bread Crumbs.
Walnuts (Unsalted) - As you can see from the image, I have used coarsely chopped walnuts. Please note that texture of Muhammara is slightly coarse and not smooth.
Step-wise Instructions for Muhammara Recipe without Pomegranate Molasses
Grill the Red Bell Peppers until it's charred (almost black) in color. There are two ways to do this.
(1) Stove Top (I have followed this process)
(2) Oven - 200 Degree Celsius for approximately 20 minutes.
If using an oven, do turn the peppers once between the cooking time.
This process can be done a day earlier, especially when catering to guests or serving a crowd.
Cool the peppers and then peel the charred bits. Remove the seeds and stems. Roughly chop.
In a food processor jar, add all the ingredients and then blitz it. The texture should be slightly coarse.
Remove Muhammara on to a serving plate. Drizzle with olive oil, allepo red pepper flakes. Garnish with scallion greens and black olives.
Serving Suggestions
You couldn't possibly have any leftovers of this dip. Try it to believe it!
My husband and I literally fight for the last spoon of the dip.
Here are some of the ways in which this dip or spread can be served.
- Marinate the vegetables or paneer (Indian Cottage Cheese) with Muhammara and grill them.
- Spread them on toast, add mashed avocados or chickpeas and serve them as grilled sandwiches. These can be packed in lunch boxes too.
- Makes an excellent dipping sauce for Kebabs, Patties and Cutlets.
FAQ's
This dip tastes best at room temperature. Leftovers can be refrigerated and used a day later. This dip should be served at room temperature and not cold. I would not recommend freezing.
Leftovers stay fresh for 24 hours. Would not recommend making ahead this dip and serving it cold or few days later. You can however, prep the ingredients in advance and keep it refrigerated until you are ready to serve the dip.
Yes it can be made without breadcrumbs. Although I would recommend adding them for the texture.
I have tried Muhammara with Almonds but I prefer Walnuts as they have a naturally oily texture which is a key element of this dip.
Some Appetizer Recipes for Mezze Platter
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Muhammara - Easy Red Bell Pepper Dip Recipe
Equipment
- Food Processor
Ingredients
- 2 Red Bell Peppers
- ½ cup Bread Crumbs
- ½ cup Walnuts coarsely chopped by hand (Read Notes below)
- ½ tbsp Balsamic Vinegar
- ½ tbsp Lime Juice
- 1 tsp Honey
- 1 tsp Ground Cumin
- ½ tbsp Aleppo Chilli Pepper Flakes
- 3 Garlic Cloves
- 1 tbsp Extra Virgin Olive Oil
- salt to taste
- 2 tbsp water Read Notes below
For garnish
- 8-10 Black Olives
- Scallion Greens finely chopped
- ¼ tsp Aleppo Chilli Pepper Flakes
- ½ tsp Extra Virgin Olive Oil
Instructions
- Grill the Red Bell Peppers on the stove top until it's charred (almost black) in color. It takes approximately 20 minutes.
- Once the peppers are cool and easy to handle, peel the charred bits. Remove the seeds and stems. Roughly chop and keep aside.
- In a food processor jar, add the peppers, bread crumbs, half the quantity of chopped walnuts, garlic cloves, spices, salt and olive oil.
- Blitz it for a couple of times and ensure the texture is slightly coarse. Once done, add the remaining half of the walnuts and mix.
- Remove Muhammara on to a serving plate. Drizzle with olive oil, allepo red pepper flakes. Garnish with scallion greens and black olives.
Notes
- This recipe yields 1 Bowl of Muhammara (as seen in the pic). This is ideal to serve for 4 people as mezze or appetizer.
- Walnuts - Coarsely chop the walnuts by hand using a sharp knife. Add half the portion in the processor and the remaining half after the dip is ready. The coarsely crumbled walnuts add perfect texture to the dip. If you are short on time, you can blitz the entire thing in the processor until smooth.
- Storage and Leftovers - Leftovers can be consumed the next day. Do not serve the dip "cold". Bring it to room temperature before serving. I would recommend making and consuming this dip "fresh"
- If you are unable to source Allepo Pepper Flakes - use a combination of Sweet paprika + Cayenne Pepper.
- If you have pomegranate molasses, use 1 tbsp for this recipe and eliminate Balsamic Vinegar, Honey and lemon juice.
- Use homemade bread crumbs or store bought Panko Bread crumbs for this recipe. You can also use Gluten Free Bread Crumbs.
- I have used 2 tbsp water while blitzing the muhammara in the food processor. You can increase the quantity of oil in place of water. Since I wanted to go easy on oil, I have added water for obtaining desired consistency.
- Be careful while seasoning or adding salt. There are a few ingredients used in the recipe which are sour and excess salt will ruin the dish completely so add with caution. I add very little salt in the processor jar. Once the dip is ready, taste check and add extra, if required.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
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