i have been wanting to make the muhamarra from a long time when i saw it on natalie’s blog here. all i was waiting was for pomegranate molasses thinking i would be able to get it here. but i have been not able to get the pomegranate molasses.
the wait became too much and then came the day when i had to make the muhamarra. it did not matter whether i had the pomegranate molasses or not. what mattered was i have to make the muhamarra
so i made the muhamarra with honey. i also made it more spicy and garlicky to suit our indian taste buds.
muhamarra is a really awesome dip and if you have not tried and than you should try it. muhamarra goes very will with toasted pita wedges, french fries, raw veggies, veg kebabs, falafel and even the veg burgers i had made.
it has that burnt roasted aroma of red bell pepper, a tanginess that comes from lemon juice and sweetness from the red bell pepper & honey. all in all so many tastes mingling in your senses.
traditionally walnuts are used to make the muhamarra. but i did not have them. so i have added almonds instead. the almonds have to be roasted before you blend them.
i only had one large red bell pepper and this gave me an enough small bowl of the dip.
i roasted the pepper on fire, just like we do for aubergines when making baingan bharta.
you have to completely char the pepper. it all became black… keep it in a bowl of water for 5 minutes. then remove the crisp burnt black layer…
and what you get inside is soft cooked red pepper.
and then blend it with the rest of ingredients to make muhamarra.
easy. isn’t it…. a dip that can be made in a jiffy if you have all the ingredients.
note: vegans can substitute cane sugar or any other vegan sweetener instead of honey. best is too use pomegranate molasses if you can get them
muhamarra recipe details are below: