3 March, 2017
Muhammara (Roasted Red Capsicum and Walnuts Dip)
Picture a lovely red colour and the burst of delicious flavours of walnuts, jeera/cumin and garlic. I am talking about the Muhammara or mhammara dip.
I had heard about it but never had tasted and somehow did not dare to make it. But when I ate it I was floored. It is amazingly delicious and endorsed not by hubby dear but the girls too. They had apparently eaten it with dosa(will wonders ever cease?) If they are eating dosa I will make it every day.
Muhammara or mhammara hails from Aleppo, Syria, and is found commonly in Levantine and Turkish cuisines. In Western Turkey, you may have to ask for acuka.
Muhammara is a hot pepper dip eaten with bread, as a spread for toast, and as a sauce for kebabs, grilled meats, and fish.
To make mhammara you will need according to Wikipedia,
Principal ingredients are usually fresh or dried peppers, usually Aleppo pepper, ground walnuts, breadcrumbs, and olive oil. It may also contain garlic, salt, lemon juice, pomegranate molasses, and sometimes spices (e.g. cumin). It may be garnished with mint leaves.
So ladies get set and go to make this delicious Muhammara the version that does not include pomegranate molasses as I have no access to it from here.
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