Middle Eastern Muhammara Recipe

Muhammara is a versatile specialty. The paste can be eaten on several occasions and is also suitable as part of a mezze platter. Muhammara from the Middle East succeeds with this recipe.

Muhammara is a roasted pepper and walnut paste eaten as an appetizer, side dish or spread. Originally the recipe for Muhammara comes from Syria, today the dish is popular throughout the Middle East.

In the original recipe from Syria, muhamara is prepared with special Aleppo peppers. These are hotter than the version we find in supermarkets here in Germany. In order to take up the spiciness in Muhammara, we decided to use some smoked paprika powder as a substitute for the recipe.

The specialty from the Middle East is still relatively unknown in Germany. Wrongly! Because Muhammara is not only incredibly delicious, but also very quick and easy to cook. They could be served as part of a mezze platter or spread, or add the specialty to the grill. Muhammara can ideally be prepared a few hours in advance or the day before, is served at room temperature and tastes particularly good with grilled meat. We guarantee: With this recipe every amateur cook Muhammara from the Middle East will succeed!

Middle Eastern Muhammara Recipe

ingredients

4-5 red peppers
60 grams of walnuts
4 tablespoons olive oil
4 tablespoons pomegranate molasses
1 teaspoon of salt
4 teaspoons cumin
4 teaspoons paprika – hot as a rose
½ onion

preparation

Slice the peppers lengthways and remove the core and seeds. Then peel and quarter the onions and spread the peppers and onions on a baking sheet. Roast at 200 degrees for about 15 minutes and turn the peppers after eight minutes.

Warm walnuts over medium heat. Transfer the roasted peppers and onions to a bowl, then cover with cling film and leave to rest for 15 minutes.

Now peel off the skin of the peppers with your fingers. Then mix in the paprika, onion, paprika, cumin, pomegranate molasses, walnuts and olive oil.

Salt the paste if necessary, serve with bread and enjoy.