Ghuguni Recipe checks all the boxes for me. It is vegan, gluten-free, protein-rich and easy to make. A simple side dish that can be served as a snack too. Try making this yum curry and you will fall in love with it!
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.
Muhammara or Mhammara Dip
- 2 Red Capsicum
- 4 Slices Bread crumbled
- 1 1/2 Cups Walnuts
- 3 Cloves Garlic chopped
- 2 Teaspoons Red Chilli powder
- 1 Teaspoon Jeera/cumin Powder
- 1 Teaspoon Chilli flakes
- 1/4 Cup Lemon juice fresh
- 2 ½ Tablespoons Pomegranate Molasses I did not use
- 2 Tablespoons Extra-Virgin Olive Oil
- Black Pepper freshly ground
- 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.
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