Muhamarra pepper paste.
Today it’s time to introduce one of my favorite paste to you.
It’s very easy, healthy and delicious! If you are a little bit bored of hummus- or you just want to try something new- you should definitely try it!
What is Muhamarra?
Muhammara is traditional Syrian dip. It comes from city called Allepo, but it’s also popular in other countries, for example Turkey. It’s very aromatic and has beautiful color- it’s something that you may love or hate because of it’s specific sweet and salty taste, but you will not regret trying it!
The main ingredient here is a pepper an wallnuts. You may also notice slightly sour aftertaste because of a pomegranate molasses. You can buy it for example in Arab shops and it has specific, sweet and sour taste. If you can’t get one, you can use just pomegranate seeds on top of your dip. The clue to Muhammara’s characteristic and delicious taste is well baked pepper. Traditionally, people used to prepare it over the fire. You can also grill it and the results will be awesome!
Traditional Muhamarra Syrian pepper paste
Muhamarra paste will be perfect dip for your sandwiches, wraps or every kind of small bites snacks: carrots, falafels or crackers. It can be great competitor of hummus! It’s perfect to every movie night with friends- if they don’t know Muhamarra yet, it’s great idea to surprise them with Syrian snacks board.
Let me know if you try it, or maybe you would like to see more pastes recipes? Enjoy!
Easy Muhamarra Syrian pepper paste recipe
Course: Recipe book, Small bits, SnacksCuisine: SyrianDifficulty: Easy4
servings15
minutes55
minutesKeep the screen of your device on
Ingredients
3 red peppers
125 grams wallnuts
1 chili pepper
clove of garlic
pinch of salt
juice from 1 lemon
4 tablespoons of olive oil
1 tablespoon of pomegranate molasses
Directions
- Preheat the oven to 200º C.
- Cut peppers in halves, remove the seeds. Bake them (the outer side of pepper down) for 30 minutes and turn on the other side for the next 10 minutes.
- In the meantime, roast the nuts on a dry pan.
- Put baked pepper to a bowl and secure tightly with foil or plastic bag. That will make the skin peel off easier, because of the steam.
- After 15 minutes take the foil off and let peppers cool down a little bit. Then, take the skin off.
- Mix the wallnuts well. Add peppers and rest of the ingredients (use 3 tablespoons of olive oil). If you need, add more salt.
- Put your paste to a bowl and pour one tablespoon of olive oil to prevent it from drying out.
- You can put a little bit of pomegranate seeds or nuts on top 🙂 Enjoy!
Notes
- If you need to make the paste more dense, you can add a little bit of bread crumbs.
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