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.
Roasted Red Capsicum and Walnuts 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,
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.
Muhammara or Mhammara Dip
Ingredients
- 2 Red Capsicum
- 4 Slices Bread crumbled
- 1 ½ Cups Walnuts
- 3 Cloves Garlic chopped
- 2 Teaspoons Red Chilli powder
- 1 Teaspoon Jeera/cumin Powder
- 1 Teaspoon Chilli flakes
- ¼ Cup Lemon juice fresh
- 2 ½ Tablespoons Pomegranate Molasses I did not use
- 2 Tablespoons Extra-Virgin Olive Oil
- Salt
- Black Pepper freshly ground
Instructions
- On the open flame of a gas roast the red capsicum on all sides by turning the capsicum.
- Or you can roast them in the oven; slit the capsicum and roast at 180°C until the capsicum are blackened and blistered all over.
- In a bowl cover the blackened capsicum cover with cling wrap and set aside to steam.
- Meanwhile in a kadhai/wok roast the walnuts. Set aside to cool.
- Peel the red capsicum discard the peels, stem and seeds.
- Add the roasted red capsicum, bread crumbs,walnuts, garlic, red chilli powder, cumin, red chilli flakes, lemon juice, pomegranate molasses(if using) and olive oil in the chutney jar of the mixer.
- Add a salt and pepper grind till you get a smooth paste.
- Check seasoning.
- Cool and serve.
The other dips that I have tried are Garlic Cheese Dip, Mint Chakkah.
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Srivalli Jetti says
Very bright colour Archana...btw we do make a chutney with capsicum for dosas..so this must have tasted similar..:)
Sharmila - The Happie Friends Potpourri Corner says
Looks yummy and Rich!!
Gayathri Kumar says
Lovely colourful spread Archana.
Vaishali says
This has to be on my table when ever l cook Lebanese , a dip which has a amazing flavour . Well presented.
Harini says
Vibrant looking dip
kalyani says
I made this and loved it a lot 🙂 tempting to make this again...
ruchi indu says
looks similar to red capsicum chutney....
Amara says
Love the vibrant color of the dip Archana.
Priya Suresh says
Such a droolworthy dip, i need some crispy chips to dig in and enjoy rite now.
PJ says
Love the vibrant color! Would make a great side with some crunchy chips.
Sowmya says
This has been on my to-do list for a long while. Now I simply have to make it. Yours has a such a vibrant colour and looks awesome! No wonder your girls love it ????
Pavani says
I made this dip a while back and loved it. You are tempting me to try it out again soon.
Mayuri Patel says
I tasted muhammara with pita bread for the first at a Syrian restaurant that my son took us to when hubby and I went to Montreal. I really loved the dip. Came home and searched the internet for the recipe and made it at home. However, still not on the blog. I love the colour and taste of this awesome dip.
ArchanaPotdar says
I have come to love it so much Mayuri. I buy red capsicum just to make Muhammara.
Shobha Keshwani says
Nice and spicy dip to enjoy with snacks or pita. Loved the recipe and will make it soon.
Seema Sriram says
When you have a family that turns up its nose at walnuts, these dips are fantastic. Noone will find our what is in it and rather say ooo that's yum!!
ArchanaPotdar says
😀 I agree!