I purchased a copy of the #CookForSyria Recipe Book a few years ago. The cookbook is a collection of recipes inspired by Syrian cuisine that were developed by notable British chefs and influencers. Page after page, the book is filled with mouthwatering recipes. As I flipped through the cookbook, Yotam Ottolenghi’s muhammara caught my eye. When I lived in the Bay Area, I always purchased muhammara at the San Mateo farmers’ market. The red pepper dip is a lot more difficult for me to find now, and I was eager to try making it at home. This muhammara recipe is adapted from Ottolenghi’s. One of the major differences is the preparation method. His recipe calls for pounding roasted peppers in a pestle and mortar, which gives the dip more texture but also labor intensive. I wanted the dip to be silkier in texture, so I blended the ingredients in my Vitamix. You can also blend all the ingredients in a food processor, though the dip won’t be as smooth. I enjoy muhammara as a snack with crackers, and I have also used it as a spread for sandwiches. It’s also good as a paste to flavor grains, such as quinoa, millet or rice. This dip is incredibly versatile!
HOW TO ROAST PEPPERS FOR MUHAMMARA RECIPE
I roasted the red bell peppers whole in a gas oven at 400ºF for 35 to 40 minutes, until some of the skin has charred. I’ve tried roasting them in an electric oven, but the peppers’ outer skins didn’t blacken. If you cannot roast bell peppers easily, I recommend buying jarred roasted red bell peppers. You’ll need about 1 1/2 cups of the roasted peppers.
WHERE TO FIND POMEGRANATE MOLASSES
Pomegranate molasses gives muhammara its signature tangy and sweet flavor. You can find pomegranate molasses in specialty food shops, but I know it’s not easy. That’s why I prefer making my own. You can find my pomegranate molasses here. If you are looking for a quick substitution, you can swap the molasses for 2 teaspoons of honey and 2 teaspoons of balsamic vinegar (in addition to the balsamic vinegar that’s already in the recipe). NOTE: This recipe was first published in February 2017. I updated the ingredients slightly and added new photos.
title: “Muhammara Syrian Red Pepper Walnut Dip " ShowToc: true date: “2024-11-06” author: “Maria Flowers”
I purchased a copy of the #CookForSyria Recipe Book a few years ago. The cookbook is a collection of recipes inspired by Syrian cuisine that were developed by notable British chefs and influencers. Page after page, the book is filled with mouthwatering recipes. As I flipped through the cookbook, Yotam Ottolenghi’s muhammara caught my eye. When I lived in the Bay Area, I always purchased muhammara at the San Mateo farmers’ market. The red pepper dip is a lot more difficult for me to find now, and I was eager to try making it at home. This muhammara recipe is adapted from Ottolenghi’s. One of the major differences is the preparation method. His recipe calls for pounding roasted peppers in a pestle and mortar, which gives the dip more texture but also labor intensive. I wanted the dip to be silkier in texture, so I blended the ingredients in my Vitamix. You can also blend all the ingredients in a food processor, though the dip won’t be as smooth. I enjoy muhammara as a snack with crackers, and I have also used it as a spread for sandwiches. It’s also good as a paste to flavor grains, such as quinoa, millet or rice. This dip is incredibly versatile!
HOW TO ROAST PEPPERS FOR MUHAMMARA RECIPE
I roasted the red bell peppers whole in a gas oven at 400ºF for 35 to 40 minutes, until some of the skin has charred. I’ve tried roasting them in an electric oven, but the peppers’ outer skins didn’t blacken. If you cannot roast bell peppers easily, I recommend buying jarred roasted red bell peppers. You’ll need about 1 1/2 cups of the roasted peppers.
WHERE TO FIND POMEGRANATE MOLASSES
Pomegranate molasses gives muhammara its signature tangy and sweet flavor. You can find pomegranate molasses in specialty food shops, but I know it’s not easy. That’s why I prefer making my own. You can find my pomegranate molasses here. If you are looking for a quick substitution, you can swap the molasses for 2 teaspoons of honey and 2 teaspoons of balsamic vinegar (in addition to the balsamic vinegar that’s already in the recipe). NOTE: This recipe was first published in February 2017. I updated the ingredients slightly and added new photos.
