Muhammara

It seems to me that muhammara is one of the most popular dishes in Middle Eastern cuisine. This is a delicious, full-bodied, slightly tangy dip or baked bell peppers and nuts appetizer with onions, garlic and spices.

Cook: 50 mins

Ingredients

• Bulgarian pepper – 4-5 pcs.
• Walnut – 0.5 cups
• Bulb onions – 1 pc.
• Garlic – 2-3 cloves
• Olive oil – 0.5 cups
• Lemon juice – 1-2 tablespoons
• Paprika – 1 tbsp
• Cumin – 0.5-1 teaspoon
• Sugar – 1 teaspoon
• Sea salt – to taste
• Ground black pepper – to taste
• Chili pepper – to taste

Directions

1. Prepare all the necessary items for muhammara. Wash and dry vegetables

   

2. In the summer, in the vegetable season, you can take a regular ground bell pepper (it tastes sweet in itself) and one red fleshy one. Place the pepper in an oven preheated to 180 degrees and bake until characteristic tan marks on the skin, or until tender.
3. During this time, fry the walnuts for 5-7 minutes.
4. Finely chop the onion and fry until tender. Add garlic and cook for 1 more minute.
5. Peel the finished bell pepper. If this is difficult, transfer the still hot peppers to a tight plastic bag and leave for 5-10 minutes. After this procedure, the peel will separate well from the pulp of the pepper. Remove seeds and stems from the pepper.
6. Transfer to a mixer the sauteed nuts, onion and garlic, baked peppers, all the spices, salt to taste and add a little lemon juice, also to taste.
7. Blend with a blender until smooth. Taste it, you may need to add a little more salt, hot pepper, sugar or lemon juice. Honestly, I like to feel small pieces of walnut in muhammar, although you can punch everything to the state of pate. Cover the blender bowl with cling film and refrigerate the muhammar snack for a few hours.

   

8. Serve chilled muhammara with olive oil, herbs, chopped nuts and, of course, pita, lavash or chalah. An incomparable snack, very tasty and aromatic.

Bon appetit!

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