Muhammara
Aleppine dip of charred red peppers, walnuts and pomegranate molasses, smoky-sweet with a fiery kick of Aleppo pepper. This recipe was created by AI, some information may not be accurate.
- Servings
- 6
- Difficulty
- Easy
Save this recipe in Chefless
Cook it step by step, add it to your week, and get the shopping list in the app.
Ingredients
- 4 pc red bell peppers
- 200 g shelled walnuts
- 60 g fresh breadcrumbs
- 3 tbsp pomegranate molasses
- 80 ml olive oil
- 2 tsp Aleppo pepper
- 1 tsp ground cumin
- 2 pc garlic clove
- 1 tbsp lemon juice
- 1 tsp salt
Steps
- Roast the peppers under a hot grill for 15 minutes, turning until blackened all over.
- Steam them in a covered bowl for 10 minutes, then peel and seed.
- Toast the walnuts in a dry pan until fragrant.
- Pulse peppers, walnuts, breadcrumbs, garlic, molasses, spices and salt to a coarse paste.
- Stream in olive oil and lemon juice while pulsing to a thick spread.
- Spread on a plate, drizzle with extra olive oil and serve with warm flatbread.
Diet tags are added by the recipe's author.