Muhamarra is the most loved dip amongst my family and friends. This middle Eastern dip has real bold flavours. It originated in the Syrian city of Aleppo. The Aleppo red chillies used in the dip provide it mild heat with a slight tangy undertone. Since I didn't have Aleppo peppers I have used pickled Jalapeño. You can also use a fresh red chilli.
Muhamarra is robust, smokey, sweet, tangy and slightly spicy.
So what are we waiting for. Let's make it.
Red Bell peppers 2 large
Pickled Jalapeño 1
Walnuts 50 gms
Bread crumbs 1/2 cup
EVOO 2 tbsp +1 for garnish
Cumin pd 1 1/2 tsp
Pomegranate molasses 2 tbsp
Salt 1 tsp or to taste
Sugar 1 tsp
Garlic cloves 3 large
Wash and pat dry the bell peppers.
Apply little oil and salt and roast in the oven for 20 minutes at 200 degrees Celsius.
Turn them over once.
Once done remove them into a glass bowl and cover with cling film.
Once peppers cool down, peel them and remove seeds.
Pulse these with all the other ingredients.
You can keep it chunky or make a smooth puree.
Remove in a bowl. Taste and adjust seasoning.
Garnish with some more extra virgin oil and a sprinkle of paprika powder.
Serve with homemade lavash or pita chips.