Muhammara is a Syrian-Lebanese dip from Aleppo famous for its balance between sweet, spicy and smoky. Walnuts and pomegranate molasses set it apart from hummus and baba ganoush. He is the star of mezze tables in restaurants in the Lebanese diaspora.
Mediterranean
Muhammara of peppers and walnuts
Muhammara of peppers and walnuts from Lebanon: traditional recipe step by step, with chef tips and clear timings.
- Lebanon
- Main course
- Vegan
- Vegetarian
- Light
- easy
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 245 kcal
- Protein 6 g
- Fiber 4 g
- Carbohydrates 16 g
- Fat 18 g
- Sodium 320 mg
Story behind the dish
Preparation
Muhammara of peppers and walnuts is a preparation from Lebanon with easy difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 large red peppers.
- Have ready: 150 g of toasted walnuts.
- Have ready: 80 g of breadcrumbs.
- Have ready: 2 cloves of garlic.
- Have ready: 2 tablespoons of hot pepper paste.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Roast peppers in the oven or flame until blackened skin; sweat in…
Roast peppers in the oven or flame until blackened skin; sweat in bag and peel. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Toast walnuts and process with garlic
Toast walnuts and process with garlic, breadcrumbs and cumin to a coarse paste.
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Add peppers
Add peppers, pepper paste, oil, molasses and lemon; blend until creamy.
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Rectify salt and acidity; The texture should be spreadable but rustic
Rectify salt and acidity; The texture should be spreadable but rustic. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Transfer to bowl
Transfer to a bowl, create a groove and drizzle with olive oil.
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Decorate with paprika and pomegranate seeds; serve with pita bread
Decorate with paprika and pomegranate seeds; serve with pita bread.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with whole wheat pasta or brown rice for greater fiber content.
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