Muhammara – Roasted red pepper dip for perfect mezze

My first experience of eating Muhammara was at “Pera Mediterranean Brasserie”, a highly rated restaurant in New york city. Being a vegetarian, I had few options to choose from at the restaurant. I will confess that I have been hooked to Muhammara since then and every time I visit a Mediterranean restaurant,  I look forward to eating Muhammara.  Muhammara is an aromatic dip that stands out for its bright color and unique taste. The spicy-sweet-sour taste is perfectly balanced with the aroma of herbs and spices. The toasted walnuts add a nice crunch to the dip. Muhammara elevates any simple bread or vegetables or meats to a complete meal. This dip is great for parties as it is easy to share. Your vegetarian friends will love this dish and thank you for introducing a new dish. Muhammara is a perfect mezze (also called meze) which means a selection of small dishes served as appetizers in parts of the Mediterranean and North Africa.  Muhammara is best served with pita bread or naans or as a spread for a roasted veggie sandwich.  My recipe for Muhammara is based on traditional Syrian cuisine with some additional ingredients that will elevate the taste and aroma. I have used Fresh red peppers, Roma tomatoes, onions, garlic, walnuts, crushed red pepper (for extra heat), paprika ( for color, earthy taste, and mild heat), [Oregano, Basil and Parsley ( all 3 can be fresh herbs or dried form)], Pomegranate molasses ( I have explained how to make this from scratch in case you don't find it in your nearby stores),   I hope you will find this recipe helpful and tasty. Please rate this recipe. If you have liked it, please share it with your friends. For more updates on new recipes, please subscribe.
Cooking Method ,
Cuisine
Courses , ,
Difficulty Intermediate
Time
Cook Time: 45 mins
Servings 5
Description

A savory and aromatic vegetarian spread/dip from the Mediterranean and North African region. Made with roasted red peppers, spices, walnuts, aromatic herbs, and a topping of pomegranate molasses, this dip has a perfect balance of taste, texture, and freshness. A great dish for parties and large groups, that can be prepared well in advance. All the veggies and nuts make this dish fiber-rich and healthy.

Ingredients
  • 2 Red Bell pepper
  • 1 Large White or red onion
  • 5 Garlic cloves
  • 2 Roma tomatoes
  • 2 tbsp Tomato Paste
  • 2 tbsp Virgin olive oil
  • 2 tsp Dried Basil Leaves (Substitute fresh basil leaves - 15)
  • 1 tsp Dried Oregano
  • 2 tsp Dreid parsley (substitute 2 TBSP of fresh parsley leaves)
  • 1 tsp Ground cumin
  • 1 tsp Ground Coriander seeds
  • 1 tsp Crushed red pepper
  • 1/2 cup Walnuts (Lightly roasted)
  • 1 tsp Salt
  • 1/2 tsp Black pepper powder
  • 1/2 cup Fresh Cilantro (finely chopped)
  • 1/2 cup Pomegranate molasses (Refer to below section to make pomegranate molasses from scratch)
    • Basic Pomegranate Molasses ( To make from scratch)
  • 2 cup Pomegranate juice (I used 100% pomegranate juice)
  • 1/2 cup Dark brown sugar
  • 1.5 tbsp Lemon juice
Instructions
  1. Basic Pomegranate Molasses ( If you are not using store bought readymade one)
    •  In a medium saucepan, combine the Pomegranate Juice, lemon juice, and brown sugar.
    • Bring to a simmer over medium-high heat, then reduce heat to medium to maintain a simmer.
    • Cook, stirring occasionally until syrup has reduced by two-thirds, to about 3/4th  cup, about 45 minutes.
    • Remove from heat and let cool, then transfer to a lidded jar.
    • Molasses can be stored in the fridge for up to two months.

  3. Roast the veggies in an oven
    • Cut the red bell peppers into pieces so that they can be laid flat on the baking sheet - Remove all seeds
    • Cut the tomatoes in half and remove seeds. Lay them flat with the curved surface facing up.
    • Cut onion lengthwise into 5-6 parts
    • Halve the garlic cloves
    • Lay all vegetables flat on the baking sheet so that they don't overlap
    • Spread olive oil ( about half of the quantity in the ingredient list) uniformly so that the entire surface area of the veggies is covered
    • Bake in the oven at 400F for about 15 minutes (or until the skin of the vegetables start to turn dark)
    • Take the baking tray out of the oven and reverse the vegetables
    • Keep the tray back in the oven for another 10 minutes
    • Remove the tray from the oven and let the vegetables cool
    • When the vegetables have cooled, remove the skin from red bell peppers and tomatoes

  5. Grind all ingredients
    • Add all the roasted vegetables, spices and herbs (except Cilantro), some olive oil (¼ th quantity in the ingredient list), salt, and half of the pomegranate molasses to the food processor bowl
    • Add ¼ quantity of the walnuts. 
    • Pulse the food processor with the lid closed a few times
    • The mixture should be of uniform texture and all the ingredients must blend well. 
    • BE CAREFUL to not make this into a puree. We want the Muhammara to be coarse and thick. 
    • Transfer the blended mixture to a serving bowl

  7. To serve
    • Drizzle some olive oil on the Muhammara 
    • Sprinkle some chopped walnuts and cilantro 
    • Using a squeeze bottle or a spoon, slowly drizzle the pomegranate molasses on top
    • Enjoy the Muhammara with a side of freshly baked pita bread or naans or vegetables
Notes
  • You can refrigerate Muhammara in an airtight bottle or container for 2-3 weeks
  • The pomegranate molasses can be refrigerated for a couple of months weeks.
  • You can use pomegranate molasses for many other types of food preparation as a salad dressing or sandwich spread 
Keywords: Mezze, muhammara, mediterranean, spreads, dips, syrian, mhammara, Turkey, pomegranate, molasses,
Read it online: https://www.mellowmasala.com/recipe/muhammara-mezze-dip-mediterranean-recipe/
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.