muhammara

Muhammara (roasted red pepper and walnut dip) makes the perfect addition to the mezze table next to other favorites like baba ganoush or hummus. Serve it with warm pita bread or pita chips. For a shortcut, feel free to use roasted red peppers from a jar if you don&#039;t have time to roast your own peppers.

Muhammara Recipe (Roasted Red Pepper Dip)

red bell peppers

tbsp Extra Virgin Olive Oil

lb shelled toasted walnuts

garlic (roughly chopped)

tomato paste

bread crumbs

pomegranate molasses (I used this one)

Aleppo pepper

tsp sugar

sumac

tsp salt

cayenne pepper (optional)

Preheat the oven to 425 degrees F.

Brush the bell peppers with 1 tbsp of olive oil, and place in a lightly oiled oven-safe pan or cast-iron skillet. Roast the peppers in the 425 degrees F heated oven for 30 minutes or so, turning them over once or twice.

Remove from the oven and place the peppers in a bowl. Cover with plastic wrap for a few minutes. This traps the steam from the roasted peppers, making them easy to peel. When cool enough to handle, simply peel the peppers, remove the seeds and slice the peppers into small strips.

Now in the bowl of a large food processor, combine the roasted red pepper strips with 3 tbsp extra virgin olive oil, walnuts, tomato paste, bread crumbs, pomegranate molasses, Aleppo pepper, sugar, sumac, salt and cayenne. Blend into a smooth paste.

Transfer to a serving bowl. You may cover the muhammara and refrigerate, but be sure to bring the dip to room temperature before serving.

When ready to serve, top the dip with a drizzle of extra virgin olive oil, and garnish with a little more walnuts and fresh parsley, if you like. Serve with pita bread or pita chips. Enjoy!

https://content.jwplatform.com/videos/ZfBS5SDs.mp4

A delicious, subtly sweet and flavor-packed roasted red pepper dip with walnuts, Aleppo pepper, and pomegranate molasses.

Een Muhammara dip maak je heel makkelijk zelf. Serveer met pita of fleatbread.

Muhammara Zelf Maken

paprika's (geroosterd en ontveld)

walnoten

broodkruim / panko (Wij vinden panko het lekkerst)

theelepel pul biber (of chili vlokken)

theelepel gemalen komijnpoeder

theelepel zout

sap van halve citroen

eetlepels olijfolie

eetlepel olijfolie (om te serveren)

Muhammara zelf maken

Als eerst moeten de paprika&#039;s worden geroosterd onder de gril. Deze rooster je tot de buitenkant geblakerd is. Stop ze dan direct in een plastic zakje. Dit moet je even laten afkoelen, tot je ermee kan werken. Doordat ze in plastic zitten, gaat het velletje er makkelijker af. Haal voorzichtig het hele velletje van de paprika&#039;s.

Doe de walnoten, broodkruim of panko, granaatappel siroop, pul biber, baharat kruid, komijn, zout, sap van een halve citroen, de ontvelde paprika&#039;s en de twee eetlepels olijfolie in de keukenmachine. Draai deze tot de voor jouw gewenste structuur is.

Serveer de muhammara op een bord en giet hier nog wat olijfolie overheen. Ook lekker om nog wat hele walnoten erbij te serveren.

“Muhammara is a spicy Levantine dip of red capsicum and walnuts. It keeps in the fridge for 3 days, so double the recipe, if you like. It’s as lovely spooned into a cheese sandwich or served with grilled meat as it is as a dip. I’ve left the skins on the capsicums for ease, but remove them if you don’t want the texture. The mash can be made 3 days in advance – keep in the fridge in a separate container and bring back to room temperature before serving” - Yotam Ottolenghi. This is an edited extract from
Ottolenghi SIMPLE (Penguin Random House, RRP $49.99). On sale now.

Butterbean mash with muhammara

olive oil

garlic (skin on), lightly crushed

thyme

(850 grams) red capsicums, quartered, seeds and stalk discarded

tbs olive oil, plus extra to drizzle

garlic cloves,

tbs picked thyme leaves

tsp sweet smoked paprika

tsp chilli flakes

tsp balsamic vinegar

walnut halves, lightly roasted, roughly chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981863101001&=domain=del

5348771529001-5981863101001

Easy, flavorful muhammara dip with roasted red peppers, Aleppo pepper flakes, walnuts, and pomegranate molasses! 10 ingredients, gluten-free, BIG flavor.

Easy Muhammara Dip

pomegranate molasses*

red bell peppers ((skin on))

tsp cumin

tsp sea salt,

tsp Aleppo chili flakes

garlic ((minced // or sub garlic-infused oil))

raw walnuts* ((loosely chopped))

Tbsp olive oil ((if avoiding oil, omit))

lemon juice

Vegan Gluten-Free Crackers

Garlic & Herb Flatbread

If making your own pomegranate molasses*, heat pomegranate juice in a small saucepan over medium heat until it reaches a low boil. Then reduce heat to a steady simmer (low/medium low) and cook for 20-30 minutes or until reduced by half. Set aside to cool. Otherwise, use store-bought.

In the meantime, heat oven to 450 degrees F (232 C) and place whole bell peppers directly on a baking sheet. Roast for 20-25 minutes or until blackened on the outside. Cover with foil to let steam and cool for 10 minutes. Then peel away core, seeds, and skins and set aside.

To a food processor, add pomegranate molasses, bread crumbs, cumin, salt, chili flakes, garlic, walnuts, olive oil, and lemon juice and pulse (instead of blend) to combine. Then add roasted peppers and pulse a few more times to combine. I think a little texture is nice in this dip instead of a purée.

Taste and adjust flavor as needed, adding more lemon for acidity, garlic for "zing," chili flakes for spice, pomegranate molasses for sweetness / depth of flavor, sea salt for saltiness, or cumin for smokiness.

Serve with fresh pita, flatbread, crackers, or vegetables of choice! Best when fresh. Store leftovers covered in the refrigerator up to 3 days. Let come to room temperature before enjoying - I like it warm.

Muhammara is a healthy Middle Eastern dip made with roasted bell peppers. It makes a quick appetizer for unexpected guests, and midnight munchies! It&#039;s sweet, savory, slightly smoky, earthy, and a little spicy!

Muhammara

walnuts (shelled - preferably toasted)

breadcrumbs

tahini

pomegranate molasses

cumin

salt

black pepper

extra virgin olive oil

Either roast the bell peppers over the flame on your stovetop, or on a sheet pan in the oven for 10 minutes at 360°F (180°C), then place under the broiler for a few minutes peel side up.

Remove from the sheet pan, and place in a bowl and cover with plastic wrap. The bell peppers will &quot;steam&quot; for 10-15 minutes, and will become easier to peel. When they&#039;re cool enough to handle, peel them and place in a food processor.

Add the rest of the ingredients to the food processor, and blend until it&#039;s a smooth paste.

Transfer to a bowl, and serve with a drizzle of extra virgin olive oil, extra walnuts, fresh herbs, and pita bread or chips.

https://embed.mediavine.com/videos/goca0dsccpy1a8bsq3bw

Smokey roasted bell peppers and toasted walnuts are blended to a creamy and smooth dip called Muhammara. This Middle Eastern dip is full of flavor, it's healthy, and makes a quick appetizer for unexpected guests and midnight munchies! It's sweet, savory, slightly smoky, earthy, and a little spicy!

Muhammara Roasted Pepper Dip

Muhammara is a Middle Eastern roasted red pepper and walnut dip that originated in Syria. Nutty, zingy, spicy, and sweet, it&#039;s fantastic on pita, fresh veggies, and more. Use jarred roasted red peppers in this recipe, or roast the peppers yourself.

bread crumbs (fresh

walnuts

garlic

Aleppo pepper red pepper flakes

mint (for garnish)

Pita bread (for serving)

In a food processor, place the red peppers, breadcrumbs, walnuts, olive oil, pomegranate molasses, garlic, lemon juice, Aleppo pepper, cumin, and several grinds of pepper. Pulse until creamy and season to taste.

Garnish with fresh mint. Serve with pita bread or follow one of the serving suggestions in the blog post above.

Muhamara is a fabulous red pepper spread with savory, sweet, smoky and spicy flavors. Make this recipe for muhammara dip in only 15 minutes!

Muhamara (Red Pepper Dip) + Video

lbs red bell peppers ((See Note 1))

olive oil (divided)

red onion (diced)

garlic (minced)

tsp Aleppo chile flakes ((See Note 2))

panko breadcrumbs ((See Note 3))

pomegranate molasses ((See Note 4))

tsp black pepper

tbsp walnuts (chopped)

parsley

Toast the 1 cup + 2 tablespoons for walnuts in a dry skillet over medium heat for 5 minutes. Separate and set aside.

Roasted Peppers: If using jarred, roasted red bell peppers go to Step 3 below, if making from scratch preheat oven to 450°F. Line a rimmed baking sheet with parchment paper and oil the peppers. Place on baking sheet and roast for 40 minutes, or until softened and charred. Turn once during roasting. Remove from oven, place in a bowl and cover with towel and cool for 15 minutes. When cooled, remove and discard the skin, seed and stems. You should have 14 ounces total weight.

In a skillet over medium heat add 2 tablespoons oil and saute the onion until browned, about 5-6 minutes. Add the garlic, tomato paste, cumin and chile flakes. Cook another minute. Spoon into a food processor along with the roasted peppers, 1 tablespoon of oil, breadcrumbs, pomegranate molasses, lemon juice, salt and pepper. Process for 30 seconds and then add 1 cup toasted walnuts. Process again for another 30 seconds to keep chunky.

Transfer to a shallow serving dish, top with a drizzle of olive oil, reserved 2 tablespoons of toasted walnuts (crush with hands) and parsley. Great with warm pita to scoop or vegetables.

Serve/Garnish

https://content.jwplatform.com/videos/zMx5wy8a.mp4

This red pepper spread has the perfect balance of savory, sweet, smoky, and spicy flavors. Make this condiment recipe in only 15 minutes!

Muhamara (Roasted Red Pepper Dip)

Acuka or Muhammara is one of the well-known mezes or appetizers in Turkish cuisine.
It has simple ingredients but with the mix of spices and deep tastes from pastes, it is packed with flavor. We traditionally eat in breakfast as a spread but it is also good as an appetizer.

Turkish Meze Or Appetizer “Acuka / Muhammara”

tsp each thyme, hot red pepper flakes, cumin

tsp all-spice (optional)

tbsp sesame seeds (optional)

In a medium-size pan add olive oil, tomato and pepper pastes, sesame seeds, spices, and roughly chopped garlic.

Heat and cook stirring frequently for 2-3 minutes. Check the taste and add more spices if you prefer.

The pastes can be salty so add salt if needed after tasting the spread.

Add bread crumbs and walnuts, stir and cook for about 1-2 minutes and turn off the heat.

Serve after cooled down, drizzle olive oil and sprinkle some sesame seeds.

https://www.youtube.com/watch?v=Xs78jcJbUhY

Acuka or Muhammara is one of the well-known mezes or appetizers in Turkish cuisine. It has simple ingredients but with the mix of spices and deep tastes from pastes, it is packed with flavor. We traditionally eat at breakfast as a spread but it is also good as an appetizer.

Ingredients for Acuka / Muhammara
4 tbsp olive oil
3 heaped tbsp tomato paste 
2 tbsp sweet red pepper paste (I used 1 tbsp of it, homemade sweet red pepper paste. Recipe will be in the next episode)
2 cloves of garlic
1 tsp each thyme, hot red pepper flakes, cumin 
1/2 tsp black pepper
1/4 tsp all-spice (optional)
1 tbsp sesame seeds (optional)
2 tbsp bread crumbs
a handful of coarsely chopped walnuts
Detailed written recipe: http://www.turkishfoodtravel.com/2020/07/16/acuka-turkish-meze-appetizer/

You can get the ingredients from Gourmeturca.com too: https://bit.ly/gourmeturca
Tomato Paste I used: https://bit.ly/gourmetomatopaste
Spices: https://bit.ly/spicesgourme
Olive Oil: https://bit.ly/gourmeoliveoil
Bowl: https://bit.ly/maibowl

Instructions:
In a medium-size pan add olive oil, tomato and pepper pastes, sesame seeds, spices, and roughly chopped garlic.
Heat and cook stirring frequently for 2-3 minutes
Check the taste and add more spices if you prefer. The pastes can be salty so add salt if needed after tasting the spread.
Add bread crumbs and walnuts, stir and cook for about 1-2 minutes and turn off the heat.
Serve after cooled down, drizzle olive oil and sprinkle some sesame seeds. 

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Turkish Appetizer ACUKA / Muhammara - Gourmeturca

A wonderful hot pepper dip that goes great on Syrian Pita bread.

Muhammara (Syrian Hot Pepper Dip)

red bell Peppers (Seeded and quartered)

bread

walnuts (chopped)

Tablespoons lemon juice (fresh)

Tablespoons Aleppo Pepper (ground)

Pomegranate molasses

cumin (ground)

Line a baking sheet with aluminum foil

Place the bell peppers skin side facing up onto the foil, roast in a broiler until the skins turn black and blistered this should take about 5-10 minutes.

Remove the peppers and place them in a bowl and cover with plastic wrap, set aside for about 15 minutes  Meanwhile, toast the bread in a toaster and let cool.

Put the toast inside a plastic ziplock bag and seal then crush the toast with a rolling pin to make crumbs.

Remove the plastic wrap from the bell peppers and remove the skin from the peppers and mash them with a fork.

In a food processor, combine the mashed peppers, bread crumbs, walnuts, lemon juice, Aleppo pepper, pomegranate molasses, garlic, cumin and salt.  Pulse a few times and then put on low and slowly add in the olive oil until combined.  Put the mixture into a serving dish and sprinkle with some sumac and if you would like, garnish with a few walnuts.

Enjoy with Syrian Pita Bread

A Middle Eastern spread made with roasted red peppers and walnuts, Muhammara is a creamy, smoky, sweet, savory, lightly spiced dip. It has such great texture and flavor.

Muhammara (Roasted red pepper and walnut dip)

red bell pepper

walnut

tbsp Pomegranate Molasses

tsp Aleppo Pepper

tsp Sumac

tbsp extra virgin olive oil

lime juice

Heat walnuts in a medium skillet over medium heat until browned and fragrant, stirring occasionally, about 2 to 5 minutes. Remove from the skillet and keep it aside.

In the same skillet, toast the breadcrumbs on low to medium heat until golden brown. Remove from the skillet and keep it aside.

Pre-prep

If you are roasting the bell pepper on an induction stove (Glass top) like me, place the little mesh grill first.

Turn your stovetop flame from high to medium.

Place pepper on the mesh grill. Then, use a pair of tongs to give the pepper a quarter turn every 3 to 4 minutes. This will take around 15 minutes in total.

Note: Refer to notes to learn how to roast red pepper in the oven and the air fryer.

Once you have roasted your peppers, you will need to steam them. This process will help you peel the tough skin from them more easily.

Place the roasted peppers in a bowl, then cover the bowl with a plate or lid.

The bowl traps the steam inside. Steam for 10 minutes.

Then, remove the charred skin. If you want a more charred flavor, you can leave a few small blackened bits on the skin.

Then slice the pepper and remove the seeds.

Roast the red pepper.

Now, in the bowl of a large food processor, take roasted peppers, olive oil, pomegranate molasses, salt, sumac, toasted bread crumbs, toasted walnuts, garlic, lime juice, and Alpo pepper.

Blend into a slightly coarse paste.

Transfer to a serving bowl.

When ready to serve, top the roasted red pepper and walnut dip with a drizzle of extra virgin olive oil, and garnish with pomegranate aerials and fresh cilantro or parsley, if you like.

Serve with pita bread or pita chips. Enjoy!

Make the dip

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693590119/nazgzahid9waadt4qmfd.mp4

Muhammara dip

Muhammara, a roasted red pepper walnut dip, has such great texture and flavor. The savory and sweet flavor is always a winner, and you&#39;ll be handing out the recipe left and right!

Muhammara Recipe

red bell peppers,

walnuts, toasted

Aleppo pepper or red pepper flakes

paprika

cumin (optional)

extra virgin olive oil,

parsley, mint, or cilantro

Combine the peppers and walnuts in a food processor and blend until smooth. Add all of the remaining ingredients except the olive oil and pulse until smooth.&nbsp;

With the processor running, add the olive oil slowly and blend until the oil is completely incorporated. Turn off the processor and scrape down the sides of the processor bowl as you go.&nbsp;

Serve the muhammara in a small bowl, chilled or room temperature. Drizzle olive oil liberally over the top and finish with the chopped herbs.

This Middle Eastern dip is made with roasted red peppers, walnuts and pomegranate molasses. Muhammara is sweet, tangy, savoury and has a bit of a kick. It&#39;s easy to make in a food processor, and perfect served up with pita bread.

Muhammara (Roasted Red Pepper and Walnut Dip)

red peppers (or substitute with jarred roasted red peppers)

walnuts (raw, unsalted)

garlic clove

aleppo pepper (or substitute with half the

tomatoes

Start by pre-heating the oven to 450F

Wash and cut the red peppers in half. Remove all the seeds

To char the red peppers before roasting, place the peppers skin side down in a cast-iron pan over medium high heat and char for 5-6 minutes

Cover with foil and place in the oven. Bake for 30 - 45 minutes, until the peppers are soft

Take them out of the oven and cover the pan with foil paper right away

Allow the peppers to rest for 10 minutes. This allows them to soften and makes removing the peel much easier

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