Petitchef

Muhammara (turkish spicy walnut dip)

Starter
3 servings
15 min
10 min
Very Easy

Ingredients

Number of serving: 3
2 large sweet red peppers

1 tablespoon water

175 g walnuts (or pecans or hazelnuts)

1-2 cloves crushed garlic

2-3 pieces stale bread slices crumbed

125 ml extra-virgin olive oil

1.5 teaspoons ground cumin

1/2 teaspoons chilli flakes

-2 tablespoons pomegranate molasses

1-2 tablespoons fresh lemon juice

salt and black pepper

Preparation

  • Put the peppers in on a baking sheet and grill until the skins are charred and blistered. Put them in a bowl, cover with crumpled kitchen paper and leave for 10 minutes. Peel, stem and seed them, then chop coarsely.
  • THEN
    Using a mortar and pestle, pound the walnuts, cumin seeds, chilli flakes and garlic (you could use a food processor but the oils released by the walnuts by smashing them adds to the flavour). Add the capsicums and bread crumbs and pound to a paste then beat in the pomegranate molasses, sugar and tomato paste. Slowly beat in the oil to make a nice thick and light paste.
  • OR
    Place everything in the food processor and process until quite smooth blend the walnuts and bread first. Then add everything else.
  • AND
    Spoon in to a bowl and season with salt and pepper. Let stand several hours before serving. If chilled, bring to room temperature before serving.
    Serve with flatbread or sesame crackers, etc.

Photos

Muhammara (Turkish Spicy Walnut Dip), photo 1Muhammara (Turkish Spicy Walnut Dip), photo 2




Rate this recipe:

Related recipes

Recipe Kashmiri akhrot chutney (walnut dip)
Kashmiri akhrot chutney (walnut dip)
1 servings
10 min
Very Easy
5 / 5
Recipe Spicy green mango dip (nam prik ma-muang)
Spicy green mango dip (nam prik ma-muang)
2 servings
25 min
Very Easy
5 / 5
Recipe Roquefort, walnut and honey toasts
Roquefort, walnut and honey toasts
12 servings
10 min
Very Easy
Recipe Coral lentils dip
Coral lentils dip
4 servings
45 min
Very Easy

Recipes

Daily Menu

Receive daily menu: