Muhammara is a typical Syrian dish, a yummy spicy sauce made with roasted red peppers, walnuts and pomegranate. It is very common to find it on the table served as a "mezze" meaning starter or side dish. Perfect as a healthy snack to dip or spread over crackers, I love it with papadoums or grilled pita bread... It is traditionally made using a mortar and a pestle but this time we will make it easier elaborating it with a blender.
It can be kept in the fridge for serveral days, actually, it is even better the day after making it, and it is best served at room temperature.
The first time I made Muhammara I used Ottolenghi's recipe and after that I've been adapting it to my taste. You can soak the walnuts a couple of hours in advance so they will be softer and easier to grind. Regarding the peppers, ideally you can roast your own at home but if you want to skip that step to make it easier and quicker you may perfectly use canned peppers.
The pomegranate molasses or syrup is a basic ingredient in this and many other arab dishes. It is really easy to make and gives a sweet delicious touch to the recipes. At this occasion I made a small amount but I will definately make more when the pomegranate season arrives because it is really yummy.
I've done a syrup-like texture, less dense than the molasses since I used a smaller amount of sugar. The flavour is the same and is as versatile as the molasses. You will be able to make this recipe and even a couple more with this recipe quantities.
MUHAMMARA DIP RECIPE
INGREDIENTS:
FOR THE POMEGRANATE SYRUP:
I've done a syrup-like texture, less dense than the molasses since I used a smaller amount of sugar. The flavour is the same and is as versatile as the molasses. You will be able to make this recipe and even a couple more with this recipe quantities.
MUHAMMARA DIP RECIPE
INGREDIENTS:
FOR THE POMEGRANATE SYRUP:
- 2 pomegranates
- 5 TBSP. of brown sugar
- 1/2 lemon, squeezed
FOR THE SAUCE:
- 60 gr. walnuts (about 2 big handfuls)
- 180 gr. roasted red peppers, peeled (about 2 peppers)
- 1 gluten free bread slice
- 1 TBSP. cumin powder
- 1 TBSP. lemon juice
- 1 small garlic clove, peeled
- Aleppo spicy pepper, chilli or cayenne pepper... (to taste)
- 2 TBSP. extra virgin olive oil
- Salt
- 2 TBSP. pomegranate syrup
ELABORATION:
- We first make the pomegranate syrup. Squeeze the pomegranates to extract the juice, strain it and pour all the juice in a sauce pan. Add the sugar and the lemon juice. Set to high heat and stir until it reduces to a syrup texture. Remove and allow to cool.
- Then we make the sauce. Put the walnuts in the processor and grind at high intensity.
- Then add the rest of ingredients except the olive oil. Blend at high intensity until a creamy texture is achieved.
- Test and add more salt and chilli to taste.
- Now add gradually the olive oil while you blend at medium speed so it emulsifies.
- Serve with a drizzle of olive oil, some chopped walnuts and pomegranate grains.
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