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Recipe Detail Page
Muhammara (Red Pepper Paste)
Early Summer 2021
Traditionally made with peppers, walnuts and spices, this vibrant dip comes in many forms throughout countries in the Levant. It is traditionally presented in a meze platter, but at Simit & Chai Co., muhammara is served as a spread for simit. Also, try complementing the pepper paste with sliced avocado or cucumber.
Makes about 1 cup (250 mL)
1 red pepper
1 cup (250 mL) walnuts
5 tbsp (75 mL) dried bread crumbs
4 to 6 tbsp (60 to 90 mL) olive oil
2 tbsp (30 mL) pomegranate molasses
2 tsp (10 mL) red pepper flakes (preferably
Aleppo pepper), plus more to taste
1 tsp (5 mL) lemon juice
Salt to taste
1. Preheat oven to broil.
2. Place red pepper on a baking sheet on the upper rack of the oven. Char skin of pepper on all sides, rotating pepper every few minutes, about 10 minutes.
3. Place red pepper in a bowl and cover with plastic. Once cool enough to handle, remove and discard skin and seeds.
4. Reduce oven temperature to 350‑F (177‑C).
5. Place walnuts on a baking sheet and toast, shaking the pan halfway through, until golden brown and fragrant, about 5 minutes.
6. Add toasted walnuts, red pepper flesh, bread crumbs, 4 tbsp (60 mL) olive oil, pomegranate molasses, red pepper flakes and lemon juice to a blender. Pulse until smooth paste forms. Add more olive oil if necessary to achieve a paste-like consistency.
7. Season with salt. Add more pepper flakes if you prefer it spicier.
Makes about 1 cup (250 mL)
