On one of our recent trips to Kuwait, K and I went to this restaurant that had dishes from various middle eastern countries. We picked a few different dishes so that we had a variety of middle eastern cuisine to try from. It was sooooooooo good! Muhammara was one of the dips we got to try with our meat platter and the amazing bread basket it was served with. One will tend to think its probably spicy hot due to the colour and also cause red peppers was used but honestly it wasn’t! The flavour of walnuts shines through this delicious dip. Even my 4 year old was sold when I made this at home.
Muhammara is a Syrian Red pepper and walnut dip that you can find on the menu in most arabic restaurants. It’s great to pair it along with some Moutabel and Hummus along with a platter of meats, pita and a salad.
- We begin by roasting the bell pepper. There are two options to do this – place the red bell pepper directly on the fire OR place the peppers on a baking sheet in a 200C oven. You want to broil the peppers until the skin is charred.
- Once it is charred, remove and let it cool down. Then remove the charred skin off the peppers. It’s OK if you can’t get all the charred bits off. Cut it in half and remove the seeds and also the stem.
- Place the peppers in a food processor and add in the rest of the ingredients: walnuts, cumin seeds, garlic clove, lemon juice, bread crumbs, pomegranate molasses, red pepper flakes and the olive oil.
- Blend it together till you reach your desired consistency. I did not want it chunky so I went for a semi-smooth consistency.
- Transfer to a serving bowl and eat it along with some pita.