Muhammara

محمرة

Muhammara is a Levantine dip, that originated in the Aleppo region of Syria, though is also popular in neighbouring countries like Turkey and Lebanon.

Whilst the recipe for Muhammara varies from region to region and even from household to household, it commonly features a combination of sweet peppers, walnuts, breadcrumbs, pomegranate molasses, and spices, with the star ingredient being the renowned Aleppo chilli. Known locally as the 'Baladi' pepper, (meaning ‘of the country') it has a smoky yet fruity flavour with a savoury finish, that's often compared to sun-dried tomatoes. These peppers ripened to a rich burgundy colour, give Muhammara its characteristic reddened hue, as reflected in its Arabic name (which translates as reddened).

Aleppo, situated in the eponymous region, is one of Syria's most populous cities and one of the oldest continuously inhabited cities on Earth. It boasts a long and proud culinary history, owing in part, to its strategic location at the crossroads of several trade routes, including the legendary Silk Road.

Also known as Halaby chiles, the once abundant Aleppo peppers, have faced challenges due to the prolonged war in Syria. This has led to a significant shift in their production and export, with displaced farmers relocating across the border to Turkey and other areas.

Our recipe embraces the essence of Muhammara by combining charred Romano peppers, Aleppo chilli, walnuts, garlic, cinnamon, and more.

Serves 4 as a dip

Time 30 mins

Ingredients

4 red Romano peppers

1 clove of garlic

65g of walnuts, finely chopped

1 tbsp of pomegranate molasses

75g of fresh breadcrumbs, ideally rye or sourdough

1 tbsp of Aleppo chilli flakes

1/4 of tsp of ground cinnamon

2 tbsps of extra virgin olive oil, plus extra for roasting and serving

2 tbsps of fresh lemon juice

Salt

Instructions

Preheat your to oven to 200°C fan.

Add the peppers to a tray with a drizzle of olive oil and roast until soft and the skins are charred.

Add the peppers to a bowl, cover with cling-film and, once cool, peel and discard the stalk, skin and seeds.

Add the garlic and pepper flesh to a pestle and mortar and pound until smooth.

Add the rest of the ingredients alongside 1/2 a tsp of salt, and continue to pound until the mixture is well combined (alternatively you can add all of the ingredients to a food processor).

Season to taste.

Spread over a small plate with the back of a spoon, drizzle with olive oil, and serve with flatbread.

Poppy MistMay 23, 2023