Traditional Muhammara (Syrian Hot Pepper Dip)
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
55
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Lemon Juice2 tbsps
Pepper (aleppo)2 tsps
Pomegranate Molasses1 clove
Garlic (minced)1 cup
Olive Oil1 pinch
Sumac (powder)Directions:
1
Set oven rack about 6 inches from the heat source and preheat the oven's broiler
2
Line a baking sheet with aluminum foil
3
Place the bell peppers with cut sides down onto the prepared baking sheet; roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes
4
Toast the bread slices in a toaster and let cool; place into a resealable plastic bag, squeeze out air, seal bag, and crush with a rolling pin to make crumbs
5
Transfer peppers to a bowl and tightly seal with plastic wrap
6
Set aside until the skins of the peppers are loose, about 15 minutes; remove and discard skins
7
Mash the peeled peppers with a fork
8
Combine mashed peppers, bread crumbs, walnuts, lemon juice, Aleppo pepper, pomegranate molasses, garlic, cumin, and salt in a food processor; pulse the mixture a few times to blend before running at lowest setting
9
Slowly stream olive oil into the pepper mixture as it blends until integrated completely; transfer mixture to a serving dish
10
Sprinkle sumac over the mixture to serve