Mediterranea Muhammara.

We’ve adjusted the traditional muhammara recipe to reduce the salt and we don’t use breadcrumbs. Our recipe is the version containing pomegranate syrup. It is possible to control how rough the dip becomes by adjusting the blending time.

Have a listen to Café Arabia and/or Café Anatoli while you cook or eat.

Mediterranea Muhammara.
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The 'reddened' dip muhammara is originally from Aleppo in Syria and is vegetarian (v) and vegan (ve). Popular across Iraq, Syria and Eastern Turkey, it can be used as a spread or as a dip with raw vegetables or toasted bread. We think it's perfect for barbecues and makes a nice change from hummus. Check allergy advice on all ingredients. Contains nuts. Each serving contains approximately 265kcal.
Servings Prep Time
8 persons 20 minutes
Servings Prep Time
8 persons 20 minutes
Mediterranea Muhammara.
Print Recipe
The 'reddened' dip muhammara is originally from Aleppo in Syria and is vegetarian (v) and vegan (ve). Popular across Iraq, Syria and Eastern Turkey, it can be used as a spread or as a dip with raw vegetables or toasted bread. We think it's perfect for barbecues and makes a nice change from hummus. Check allergy advice on all ingredients. Contains nuts. Each serving contains approximately 265kcal.
Servings Prep Time
8 persons 20 minutes
Servings Prep Time
8 persons 20 minutes
Ingredients
Servings: persons
Instructions
  1. Spread the walnuts evenly on a baking tray. Toast at 180°C for 10-15 minutes or until light brown. Allow to cool.
  2. Crush the garlic and saute on a medium heat for 1 minute using 2 tbsp of the olive oil. Allow to cool.
  3. From a 460g jar, drain the roasted red peppers and scrape off any burnt skin and remove any seeds. Slice and place in the blender.
  4. Add the garlic, walnuts, salt, pomegranate syrup and remaining oil to the blender and blitz for the desired time depending on how rough you want the dip to be.
  5. Cool in a refrigerator for at least 1 hour before serving.
Recipe Notes

Modifications

You may wish to increase the salt to taste.

It is possible to reduce the olive oil by a maximum of 1 tbsp.

You can adjust the texture of the dip by changing the blending time.

The dip is often garnished with mint leaves.

Muhammara can be used as a tapas dish

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