Category: Accompaniments & Chutneys, Vegetarian Recipes
Cuisine: Middle Eastern, World
Yields:
4 Servings
Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
5 Mins
Total Time:
15 Mins
“Muhammara is a popular dish from the Middle East. This dish originates in Aleppo, Syria. It is a type of dip. This dip is traditionally made using roasted Aleppo peppers, but red bell peppers works well too. It is served with pita wedges or toast as an appetizer. It is also served as a sauce for kebabs, grilled meat and fish.
Ingredients
Instructions
- Preheat oven to 450 degrees. Wash the peppers and remove stalk from each one. LIne a rimmed baking sheet with some parchment and place the red bell peppers and onion on it. Drizzle a little oil all over.
- Roast for about 40 minutes until they are softened, charred and a little wilted, turning once in between.
- Remove from oven and when they are still warm, place the vegetables in a glass bowl and keep it covered aside for about 20 minutes. Then peel off the skin and remove the seeds from the bell peppers and keep aside.
- Toast walnuts in a skillet about 5 minutes, on medium heat. Remove on a plate and dry roast the breadcrumbs in the same pan for a couple of minutes until they turn a golden colour.
- Place the toasted walnuts, breadcrumbs, roasted bell peppers along with the rest of the ingredients into a food processor. Blend for about 2 minutes.
- Check seasonings and remove the dip into a serving bowl. Garnish with some chopped walnuts and a drizzle of olive oil.
- Serve Muhammarra with pita triangles, toast or veggies.