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Muhammara

Velvety, smoky red muhammara with a tangy lemon pop and heat
Walnut-rich and spoonable, sweet pomegranate depth in every bite
Wavy, glossy swirls that taste like warmth you’ll crave again

side dish ⏱ 60 min 290 kcal / portion 25.0 g carbs / portion (estimated) vegetarian glutentree nuts 🔗 Original source

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Muhammara
v4 · rb0e705f985 20260727Z1751 3 pieces red pepper salt to taste olive oil to taste 🔥 preheat the oven to 200°C 🔥 ⏱ 30-35 min roast the red peppers until skin is blackened ⏳ cover and cool the roasted peppers, then peel and discard skin and seeds 🔪 pat the peppers dry and crush in mortar add breadcrumbs, lemon juice, pomegranate molasses, cumin, chilli and garlic, then pound until well combined 🌀 stir in walnuts, salt, and olive oil adjust with more pomegranate molasses and salt to taste for intense flavour scoop into a shallow bowl and create a wavy texture 🍽 drizzle with extra olive oil and serve at room temperature Muhammara 🎉 50 g fresh breadcrumb ½ tbsp lemon juice 1 tbsp pomegranate molasses 1½ tsp ground cumin 1 tbsp aleppo chilli flakes 1 piece garlic clove 50 g walnut 2 tbsp olive oil walnut, olive oil salt salt olive oil
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Preparation steps

  1. preheat the oven to 200°C
  2. roast the red peppers 30-35 min until skin is blackened
  3. cover and cool the roasted peppers, then peel and discard skin and seeds
  4. pat the peppers dry and crush in mortar
  5. add breadcrumbs, lemon juice, pomegranate molasses, cumin, chilli and garlic, then pound until well combined
  6. stir in walnuts, salt, and olive oil
  7. adjust with more pomegranate molasses and salt to taste for intense flavour
  8. scoop into a shallow bowl and create a wavy texture
  9. drizzle with extra olive oil and serve at room temperature

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