Mhammara – Bell Pepper & Walnut Dip

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We have adopted so many dishes from this region. By region , I do not mean UAE but the entire middle east. 

Can be served as a starter with pita bread
 
 

 or as a dip to different kebabs.

Mhammara a tangy and spicy bell pepper & walnut dip  has it origin from Syria & come under Levantine cuisine.

 
To the recipe
 
Ingredients
 I
1 Red bell pepper
 
II
1 tbsp of pomegranate molasses (Chk note below)
1/2 tsp of chilly flakes
4 tbsp of bread crumbs
1/3 cup of walnuts
2 tbsp olive oil
salt to taste
 
Method
 
  1. On the gas flame, roast the bell pepper till all the skin has chared & turned black.
  2. When completely black remove from flame & put it in a plastic bag. Seal the bag & keep aside for 10 minutes. This process will help to remove the outer skin of the bellpepper
  3. After removing the skin, cut and remove the seeds. Put the pcs in food processor.
  4. Add all the remaining ingredients (II) in a food processor & churn to form a paste.
  5. Serve with pita bread 
  6.  Mhammara tastes better the next day. But serve at room temperature.Can be stored upto a week in fridge.
Note*  To prepare pomegranate molasses. Take out juice of 3 pomegranates and cook on a medium  low flame till it reduces to 4 tbsp. Use as required.
 

5 thoughts on “Mhammara – Bell Pepper & Walnut Dip

  1. I've seen this on the menu cards at arab restaurants, but never tried them! now seeing the recipe, i am really tempted to taste them and then make them at home... thanks for sharing, dear...

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