Muhammara (Syrian Red Bell Pepper Dip)
Ingredients
- 1 cup (4 ounces; 113 g), plus 2 tablespoons (3/4 ounce; 21 g) unroasted walnuts, divided
- 1/2 cup panko breadcrumbs (1.5 ounces; 43 g)
- 2 pounds (907 g) red bell peppers, seeded and chopped
- 1 small yellow onion (6 ounces; 170 g), chopped
- 1/3 cup (80 ml) extra-virgin olive oil, plus more for drizzling
- 1/4 cup plus 1 teaspoon Middle Eastern jarred mild red pepper paste or spread (2 1/2 ounces; 71 g) (see notes)
- 1/4 cup (60 ml) pomegranate molasses (see notes)
- 2 teaspoons (10 ml) fresh lemon juice
- 2 3/4 teaspoons Diamond Crystal kosher salt; for table salt use half as much by volume
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground Aleppo pepper (see notes)
- 1/2 teaspoon ground allspice
- 1/4 teaspoon black pepper
- 2 tablespoons pomegranate seeds (1 ounce; 28 g), optional
- Mint sprig or 5 to 7 picked mint leaves for garnish, optional
- Pita bread for serving
Instructions
- 1
Directions - In the bowl of a food processor, process 1 cup walnuts until very finely chopped (do not process into a paste), about 30 seconds. Transfer to a large bowl and set aside.
- 2
Directions - Add panko to the now-empty food processor bowl and process until fine, about 45 seconds. Transfer to the same bowl with the walnuts; set aside.
- 3
Directions - Line a fine-mesh strainer with cheesecloth and place it over a separate large bowl. Process peppers until very finely chopped, scraping sides of bowl as needed, about 1 1/2 minutes. Transfer to prepared strainer. Process onions in now-empty food processor bowl until fine, scraping sides of bowl as needed, about 1 minute. Add onions to strainer with processed peppers. Allow mixture to strain, occasionally pressing it with a rubber spatula and discarding liquid as it accumulates, until mixture is thickened and most of liquid has drained, about 30 minutes. Once strained, wrap the cheesecloth around the mixture and squeeze firmly over strainer until only a light stream of liquid is released.
- 4
Directions - Transfer drained pepper-onion mixture to bowl with walnuts. Add olive oil, red pepper paste, pomegranate molasses, lemon juice, salt, coriander, cumin, Aleppo pepper, allspice, and black pepper. Mix well to combine. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- 5
Directions - Transfer muhammara to a serving dish and drizzle generously with olive oil. Cut the remaining 2 tablespoons walnuts in half lengthwise. Top muhammara decoratively with walnuts and pomegranate seeds, if using. Garnish with a mint sprig or leaves for decoration, if using. Serve with pita.
