Follow these steps for perfect results
Walnuts
lightly toasted
Cumin powder
Salt
to taste
Red Chilli flakes
Extra Virgin Olive Oil
Red Bell pepper
Lemon juice
freshly squeezed
Whole Wheat Bread crumbs
Jaggery
or pomegranate mollases
Rub oil on red bell peppers and roast directly on the flame, turning every 3 minutes, until 3/4th charred.
Remove from the flame, allow to cool, peel the burnt skin, and roughly chop the red capsicum into pieces.
In a mixer-jar, combine the roasted red capsicum peppers, walnuts, lemon juice, cumin powder, red chili flakes, jaggery, olive oil, and salt.
Grind until you get a smooth paste, then add the bread crumbs, and grind once more.
Adjust the consistency with more breadcrumbs or olive oil if needed.
Adjust the salt and spices according to your taste.
Transfer the Muhammara to a bowl and drizzle some more olive oil on top and serve fresh.
Refrigerate for 3-4 days in an airtight container.
Expert advice for the best results
Roasting the peppers directly on a flame gives the best smoky flavor.
Toasting the walnuts enhances their nutty flavor.
Adjust the amount of red chili flakes to your desired level of spiciness.
For a smoother consistency, peel the walnuts after toasting.
Everything you need to know before you start
10 mins
Can be made 1-2 days in advance.
Drizzle with olive oil and garnish with chopped walnuts and a sprinkle of red pepper flakes.
Serve with pita bread, crackers, or vegetables.
Serve as part of a mezze platter.
Complements the nutty and smoky flavors.
Discover the story behind this recipe
A popular dip and spread in Middle Eastern cuisine.
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