Muhamara Middle Eastern Red Pepper Dip Recipes

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MUHAMMARA



Muhammara image

Muhammara is a finger licking tasty red pepper dip from Syria that is so healthy and easy to make. Packed with flavor and nutrients, this vegan recipe requires few ingredients. Use it as a dip, sandwich spread or to top flat breads.

Provided by Roxana Begum

Categories     Appetizer

Time 45m

Number Of Ingredients 12

4 red bell peppers (large)
3/4 cup bread crumbs ((vegan or gluten free as needed))
2 tbsp pomegranate molasses
1½ tbsp Aleppo red pepper (or regular red pepper flakes)
2 tsp lemon juice
2 tsp ground cumin
2 cloves garlic (small, grated)
3/4 cup walnuts (very finely chopped)
3½ tbsp red pepper paste (Turkish (optional))
3 tbsp olive oil (extra virgin)
Salt (to taste)
2 tbsp mint ( or chives, fresh, chopped)

Steps:

  • Preheat the oven to 425 degrees F. Place the red bell peppers on a parchment paper lined baking sheet and roast for about 35 to 45 minutes.
  • Turn the sides of peppers at least once, and roast until they are soft, well cooked and the skin is charred.
  • Transfer the roasted bell peppers to a preparation bowl and cover with a cling wrap. Once cooled, peel the skin and remove the seeds.
  • Cut the roasted peppers into strips or pieces and place in a food processor. Add the bread crumbs, lemon juice, pomegranate molasses, red pepper flakes (if using, see note), cumin and grated garlic.
  • Use the pulse option on the food processor and process the ingredients into a slightly coarse but cohesive mixture.
  • Next, add finely chopped walnuts, Turkish red pepper paste (if using, see note), olive oil, about 1/3 tsp salt and pulse it again to combine well.Tip: Lightly toast the walnuts for flavor.
  • Adjust the amount of pomegranate molasses, lemon juice, garlic and seasonings to your taste.
  • Transfer the muhammara dip into a shallow serving bowl and use the back of a spoon to create some curvy patterns.
  • Drizzle some more olive oil. And garnish with chopped fresh mint or chives and some walnut halves. Store it in refrigerator for about 5 days.

Nutrition Facts : ServingSize 2 tbsp, Calories 102 kcal, Carbohydrate 9 g, Protein 2 g, Fat 6 g, Sodium 52 mg, Fiber 1 g, Sugar 3 g

MUHAMMARA



Muhammara image

This vibrant Middle Eastern dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.

Provided by Kamal Mouzawak

Categories     Bon Appétit     Dip     Appetizer     Bell Pepper     Walnut     Pomegranate     Vegetarian     Vegan     Quick & Easy     Soy Free     Dairy Free     Peanut Free

Yield 4 servings

Number Of Ingredients 10

1 cup walnuts
3 large red bell peppers
1/2 cup fine fresh breadcrumbs
2 Tbsp. extra-virgin olive oil
2 Tbsp. Aleppo-style or Maras pepper or other mild chile flakes
1 Tbsp. tahini
1 tsp. fresh lemon juice
1/2 tsp. paprika
2 Tbsp. pomegranate molasses, plus more for drizzling
Kosher salt

Steps:

  • Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown and fragrant, 8-10 minutes. Let cool. Pick out a few walnuts for serving and coarsely chop; set aside.
  • Meanwhile, place a rack in upper third of oven and heat broiler. Broil bell peppers on a rimmed baking sheet, turning occasionally, until skins are charred and flesh is softened, 12-15 minutes. (Alternatively, you can char over a gas burner on medium-high, turning occasionally with tongs, 12-15 minutes.)
  • Transfer bell peppers to a medium bowl and cover tightly with plastic wrap so that they steam, 10 minutes (this extends the cooking and also makes it easier to remove the skins).
  • Remove skins from bell peppers (it's okay if some bits don't come off); remove and discard ribs and seeds. Pulse bell peppers, breadcrumbs, oil, Aleppo-style pepper, tahini, lemon juice, paprika, remaining walnuts, and 2 Tbsp. pomegranate molasses in a food processor until mostly smooth; season muhammara with salt.
  • Transfer muhammara to a small bowl; drizzle with more pomegranate molasses and top with reserved chopped walnuts.

MUHAMARA - MIDDLE EASTERN RED PEPPER DIP



Muhamara - Middle Eastern Red Pepper Dip image

This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe.

Provided by Aunt Cookie

Categories     Southwest Asia (middle East)

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 8

2 medium red bell peppers, roasted peeled, and seeded
3/4 cup chopped walnuts, toasted
2 tablespoons pomegranate molasses
1/4 teaspoon salt
1/4 teaspoon cumin
2 tablespoons breadcrumbs
1 tablespoon Tabasco sauce
2 teaspoons fresh lemon juice

Steps:

  • Place all ingredients in the blender.
  • Puree until almost smooth.
  • (A few small chunks of walnut is OK).
  • Transfer to a serving dish.
  • If desired drizzle with olive oil.
  • Serve with pita bread.

Nutrition Facts : Calories 510.4, Fat 39.8, SaturatedFat 3.9, Sodium 593.8, Carbohydrate 31.9, Fiber 8.2, Sugar 9.6, Protein 13.2

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