Muhammara recipe

Ingredients (4p)

• 400 g roasted red pointed bell pepper (about 800 g raw)
• 0.5 g cumin powder
• 0.5 g Aleppo pepper
• 2 g of garlic
• 18 g olive oil
• 30 g pomegranate molasses
• 60 g tahini
• 16 g panko
• 60 g walnuts
  For the garnish
• 1/4 bunch of parsley
• 20 g toasted walnuts

About Muhammara

That red one! That literally means muhammara: “hamra” is the word for red in Arabic. And that’s exactly what it is, a dark red dip with bell bell pepper, walnut and pomegranate molasses. It comes from all over the Levant: Turkey, Armenia, Syria, Palestine and Lebanon: they make it everywhere. Sometimes made with fresh peppers, but also with (Turkish or Armenian) pepper sauce. Our version is nice and light with fresh peppers, following the recipe of one of our chefs, Hosam. Also a regular at the mezze table.

How do you make it?

1. Preheat the oven to 200°C. Roast the pointed peppers until tender and blackened, about 15 minutes. Let cool and remove the skin and seeds.
2. Puree the peppers in a food processor with salt, Aleppo pepper, cumin powder, pomegranate molasses and tahini. Mix in the panko and walnuts. Grind briefly so that the walnuts remain coarse.
3. Finely chop the parsley. Toast the 20 g walnuts for 2 minutes in a dry frying pan. Roughly chop them. Place the Muhammara on a plate, garnish with the walnuts, parsley, black sesame seeds and drizzle with olive oil.