Muhamarah is an Arabic word for Red. This delicious dip is originally from the Levant countires of Syria & Lebanon. It is mainly made from walnuts & roasted red peppers. It’s quiet simple to make and yet rich in taste, full of flavours and slightly smoky.
- 200g of Walnuts
- Half roasted onion
- 5 Roasted garlic cloves
- 2 Roasted red peppers
- 2 Teaspoon pomegrenate molases
- 1 Tablespoon tomato paste
- 1 Teaspoon cummin
- 1 Teaspoon paprika
- 1 Tablespoon of lemon juice
- 1 Teaspoon salt
- Chili powder or paste, optional
- ¼ Cup of Zeitouna Extra Virgin Olive Oil
- Soak the walnuts for about 30 min in warm water.
- Grill your red peppers on stove or any other source of open fire for that smoky flavour. Alternatively, you can roast your pepers in the oven.
- Place the grilled red peppers in a bowl and cover it , as the steam will loosen the skin.
- Peel the red peppers skin once they cool down, and remove the seeds.
- Drizzle the onion and garlic with 2 tablespoon of Zeitouna Extra Virgin Olive Oil and roast them in the oven or in a pan on the top of the stove.
- Drain the walnuts.
- Add all the ingredients to the food processor and blend until you get a smooth mixture.
- For a smoother mixture add more olive oil.
- Place the Muhamarah mixture in a plate and pour Zeitouna Extra Olive Oil on top.
- Garnish with wallnuts .
- Dip your crakers or bread in the Muhamarah and enjoy the flavours.