Time | Servings | Difficulty |
---|---|---|
02:45 | 4 | Easy |
Introduction
To share
Muhammara is a dip typical of Lebanese-Syrian cuisine made with red peppers, walnuts and pomegranate. I had the chance to discover this thanks to a friend who is very dear to me, of Syrian origin and whom I do not see enough. She knows my taste for this cuisine and told me about it during our vacation halfway between Paris and Limoges. I was won over by this cream of peppers flavored with nuts and pomegranate molasses. It’s perfect with pita bread or any other good bread, but it’s mostly a specialty to share. Unmissable in summer as an aperitif, this dip is simply addicting.
The extra thing:
- Serve the muhammara on a Lebanese plate with falafels, hummus or mouttabal and tabbouleh.
- Muhammara also goes very well with Aleppo kebab .
Ingredients
6 red peppers | |
70 g walnut kernels | |
1 tsp ground cumin | |
2 tsp chilli | |
1 shallot | |
1 clove of garlic | |
7 tbsp olive oil | |
0.5 yellow lemon for the juice | |
2 tbsp grenadine molasses | |
50 g breadcrumbs |
Instructions
1
|
Arrange the whole red peppers in a baking dish and pour 2 tablespoons of olive oil over them. Bake for 2h30 at 120 ° C.
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2
|
When the peppers are cooked through, remove the skin, cut in half and remove seeds.
Peel and halve the shallot and garlic. To book |
3
|
Pour the peppers, shallot, 5 tablespoons of olive oil, 1 teaspoon of chili, cumin, shallot, garlic, juice into the bowl of a blender or in a salad bowl of lemon, molasses, nuts and breadcrumbs. This should be mixed with a food processor or with a hand blender to obtain a fine purée. Adjust seasoning.
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4
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Reserve in the refrigerator for at least 2 hours to keep it cool, pour in the remaining tablespoon of olive oil and the remaining chili before serving.
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