muhammara recipe with step by step photos – muhammara is a roasted red bell pepper dip from the middle eastern cuisine.
i have been wanting to make the muhammara 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 muhammara. it did not matter whether i had the pomegranate molasses or not. what mattered was i have to make the muhammara 🙂
so i made the muhammara with honey. i also made it more spicy and garlicky to suit our indian taste buds.
muhammara is a really awesome dip and if you have not tried and then you should try it. muhammara goes very will with toasted pita bread wedges, french fries, raw veggies, hara bhara kebab, falafel, veg cutlet and even the veg burger 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 muhammara. but i did not have them. so i have added almonds instead. the almonds have to be roasted before you blend them.
if you are looking for similar recipes then do check:
muhammara recipe
INGREDIENTS FOR muhammara recipe
- 1 large red bell pepper
- 2 to 3 garlic (lahsun)
- ½ cup roasted walnuts or almonds
- 2 teaspoon lemon juice
- 1 teaspoon honey or pomegranate molasses or cane sugar
- ½ teaspoon roasted cumin powder (bhuna jeera powder)
- ½ teaspoon cinnamon powder
- 1 teaspoon red chili powder or red chili flakes
- ¼ cup extra virgin olive oil
- salt and pepper to taste
- roasted sesame seeds and coriander leaves or parsley for garnish
HOW TO MAKE muhammara recipe
- rinse the bell pepper and pat dry
- roast the bell pepper on fire till it becomes black and chars.
- keep it in a bowl of water for 5 minutes.
- remove the charred peel with your fingers.
- rinse the bell pepper again in water.
- finely chop the bell pepper.
- add all the ingredients in a blender and blend till smooth.
- serve muhammara in a bowl with a dash of olive oil, sesame seeds and parsley or coriander leaves
NOTES
- the garlic can also be roasted if you prefer.
how to make muhammara recipe
1. i only had one large red bell pepper and this gave me a small bowl of the dip.
2. i roasted the pepper on fire, just like we do for aubergines when making baingan bharta.
3. 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…
4. and what you get inside is soft cooked red pepper.
5. chop the bell pepper.
6. and then blend it with the rest of the ingredients to make muhammara.
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 🙂
Do you think I can try the same with green capsicum? I don’t think there would a big difference in taste…
yes, you can make the same recipe with green capsicum. the taste will be different.
Could u pls post some more dips that can be used as a spread on bread
will try to add.
um…..
You can make your own pomegranate molasses
http://www.foodnetwork.com/recipes/alton-brown/pomegranate-syrup-or-molasses-recipe/index.html
thanks for the link. will try.
This looks so yummy, shall try this. I don’t know about pomegranate molasses but I have a bottle of sugarcane molasses. That is easily available. I think I will try the recipe with that, as I am not too fond of honey.
thanks varsha. you can use sugarcane molasses. depending on its sweetness you can adjust the proportion.
I love this dip! I make it at home sometimes to use for veggies or to put on sandwiches. I could not find the molasses either. Love your recipe!
Great recipe. Waiting to get some good walnuts to make this.
That red bell pepper looks so beautiful! Lovely dip 🙂
Muhanarra… loved it. I have have been putting it off as pomegranate molasses is not so common ingredient.. I love the addition of honey..I can imagine the flavours..
Reva
Hi, The dip looks yummy:)).Can v try this recipe with green bell pepper?
traditionally the muhammara is made with red bell pepper. i won’t suggest you to make it with green bell pepper as the taste & flavors will be something different. also you will miss the authenticity of the recipe. so my suggestion would me to make the muhammara with red bell pepper only 🙂
love that creamy color and i love roasted red pepper in any which way.. i already know how this took those burgers to a whole new level of deliciousness:)) i need to make these for my next burger event!
I’m so glad you finally made it! We can’t get pomegranate molasses here either but I think the honey works well. Last time I made it with toasted hazelnuts instead of walnuts and it was really lovely, a little sweeter. Well done for roasting your own peppers too, I have an induction hob 🙁
yes natalie, the honey works well. really it was so good, that even the hubby who only likes his indian food, loved it so much.
Hi!
Is it not possible to roast the red pepper in the oven on grill/broil mode? I have an electric stove with coil..
lalita, yes you can roast the red pepper in the grill/broil mode.