Syrian Red Pepper Walnut Dip (محمرة)

This addictive mezze gem from Syria combines roasted red peppers, walnuts and pomegranate to make a tantalising Arabic small plate.

‘Muhammara’ is a well-known dish in broader Arabic cuisine, originating in the city of Aleppo in Syria. Aleppo is a stronghold of Syrian cuisine, with some of the country’s best food calling this ancient city home. ‘Muhammara’ simply means ‘reddened’, owing to its combination of charred red bell pepper, pomegranate molasses and Aleppo chilli flakes. It could be considered in the same category of other dishes like hummus or babaghanoush. I dread to call them a ‘dip’, because they’re much more than that. A simple platter of fresh bread or crackers, served with an assortment of muhammarah, olives, hummus and labneh (strained yoghurt) makes the most beautiful, nutritious light lunch you could want. ‘Muhammara' also makes an excellent packed lunch that can be made well-ahead. I used to teach people how to make muhammara on my Arabic cooking classes. It flies the flag for Syrian cuisine, and it was always a sleeper hit. I haven’t met a single person who has been totally won over by muhammara - I have faith you will too. Let’s go!

INGREDIENTS (serves 2-4x)

• 1x large red bell pepper

• 1x clove garlic

• 1 tablespoon lemon juice

• 1/2 tsp salt, or to taste

• 1/2 tsp ground cumin

• 2-3 tablespoons breadcrumbs

• 1 tablespoon pomegranate molasses - now available in most supermarkets

• 1-2 tsps Aleppo pepper flakes/pul biber [BEST BUY] (or substitute with 1/2 tsp chilli flakes + 1/2 tsp paprika)

• 1 tablespoon extra virgin olive oil

• 1-2 tablespoons walnuts, toasted

• To serve: pomegranate seeds, parsley/coriander, bread

WALKTHROUGH

1. First, let’s char the red bell pepper. You can char the bell pepper in a hot oven/airfryer for 20-30 minutes at 180C/350F, or char it over a gas flame on a skewer, until the skin is blackened and the flesh is soft and caving in. Allow it to cool before peeling away the charred skin. Discard the seeds in the centre and set the rest of the pepper flesh aside.

   

2. Into a pestle and mortar (of food processor) add a clove of garlic followed by 1/2 tsp salt and 1/2 tsp cumin. Pound/blend the garlic until it’s crushed. Add the 1 tablespoon of lemon juice and mix until combined. This salt-lemon mixture will cure/cook the raw garlic.

   

3. Now we’ll add the bell pepper flesh. Tear the flesh into pieces and add to the pestle and mortar/blender. Pound/process it until the bell pepper has broken down to a coarse mixture with a few chunks.

   

   

4. Add the 2-3 tablespoons of breadcrumbs and stir until combined. The breadcrumbs will absorb the juices and thicken the muhammara. You may need to add more, depending on how juicy your pepper is.

   

5. Add the 1 tablespoon of pomegranate molasses, 1 tablespoon extra virgin olive oil and 2 tsps Aleppo chilli flakes (or 1/2 tsp chilli flakes + 1/2 tsp paprika). Mix until well combined.

   

6. Taste for seasoning. The muhammara should have a tangy edge, but should be balanced with savouriness and sweetness. You can adjust this with salt and sugar - the sugar will be especially useful if you muhammara is quite sour for your taste. You may also process the muhammara further if you want a smoother mixture.

   

7. Stir through the 1-2 tablespoons chopped, toasted walnuts and pomegranate seeds, if using.

   

8. Serve the muhammara by spreading it across a serving plate, using the back of a spoon to give it a wavy texture. Drizzle it with a little olive oil and scatter over some walnuts and parsley/coriander. It will last for 5 days in the fridge, and serve at room temperature with plenty of bread or other mezze items. Enjoy!