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Middle Eastern Walnut & Red Pepper Dip

Muhammara, a jewel of Middle Eastern cuisine that originated in Aleppo, Syria, is a lusciously smooth yet textured dip that brilliantly combines the smokiness of roasted red peppers with the richness of crushed walnuts. This vibrant spread gets its complex flavour profile from a careful balance of ingredients: sweet and tangy pomegranate molasses, earthy tahini, fresh breadcrumbs for body, and the characteristic warmth of Aleppo pepper and paprika While traditionally served as part of a mezze platter, this versatile dip has found its way onto modern tables as everything from a sandwich spread to a unique pasta sauce. Our recipe stays true to the authentic flavours while remaining approachable for home cooks, requiring just a few specialty ingredients that are increasingly available in well-stocked supermarkets or Middle Eastern grocery stores.

 

Syrian walnut, hot pepper and bread dip
 
Author: 
Nutrition Information
  • Serving size: 100g
  • Calories: 222 kcal
  • Fat: 19 grams
  • Carbohydrates: 11 grams
  • Sugar: 7 grams
  • Sodium: 0.37 grams
  • Fiber: 2.1 grams
  • Protein: 4.3 grams
Recipe type: Dips
Cuisine: Syria
Prep time: 
Cook time: 
Total time: 
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This great tasting dip from the Eastern Mediterranean encapsulates the depth of flavour that can be found in the cuisine from this part of the world. Fantastic when served with pre-dinner drinks or just simply as a mid afternoon snack, this dip will not disappoint.
Ingredients
  • Walnuts – 1 cup ( coarsely crushed)
  • Fresh breadcrumbs – ½ cup ( white bread)
  • Bell peppers ( red) – 3 whole
  • Olive oil – 2 to 3 tablespoons (Extra virgin)
  • Chilli flakes - 2 tablespoons ( use Aleppo or similar)
  • Paprika – ½ tablespoon ( use a hot variety)
  • Lemon juice – 1 teaspoon
  • Tahini – one tablespoon ( see note *)
  • Pomegranate molasses - 3 to 4 tablespoons ( see note **)
  • Salt - to taste
Instructions
  1. Roast Bell peppers over an open flame over a gas cooker or in a hot oven until skin is blistered and blackened ( see method)
  2. Place in a bowl covered with cling film and allow to sweat. Once cooled, peel off the skin, cut open and remove pith and seeds. Pat dry
  3. Combine roasted peppers with breadcrumbs, lemon juice, Tahini, Chili flakes, paprika and two tablespoons of pomegranate molasses in a blender or pestle and mortar. Do not blend too finely – try an maintain a reasonable level of texture to the dip
  4. Sir in the walnuts and olive oil. Season to taste with salt
  5. Spoon into a serving bowl
  6. Sprinkle with remaining pomegranate molasses and add a little more olive oil
  7. Serve at room temperature with pitta bread
Notes
* Tahini is a Middle Eastern ground sesame paste. It can easily be purchased online
** Can either be made at home or purchased online

Keywords: Syrian nut and hot pepper dip

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