Muhammara

Serves 1
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Directions

  1. 1Rub some oil on the red bell pepper.
  2. 2Rub some oil on the red bell pepper.
  3. 3Rub some oil on the red bell pepper.
  4. 4Char the bell pepper on the gas stove until it becomes smoky.
  5. 5Char the bell pepper on the gas stove until it becomes smoky.
  6. 6Char the bell pepper on the gas stove until it becomes smoky.
  7. 7After cooling it, remove the burnt skin from the bell pepper.
  8. 8After cooling it, remove the burnt skin from the bell pepper.
  9. 9After cooling it, remove the burnt skin from the bell pepper.
  10. 10Lightly toast the walnuts in a pan.
  11. 11Lightly toast the walnuts in a pan.
  12. 12Lightly toast the walnuts in a pan.
  13. 13Coarsely grind the walnuts.
  14. 14Coarsely grind the walnuts.
  15. 15Coarsely grind the walnuts.
  16. 16In a mixer, take the roasted bell peppers, soaked Kashmiri red chillies, garlic, salt, pomegranate molasses, lemon juice, cumin powder, and dried tomatoes.
  17. 17In a mixer, take the roasted bell peppers, soaked Kashmiri red chillies, garlic, salt, pomegranate molasses, lemon juice, cumin powder, and dried tomatoes.
  18. 18In a mixer, take the roasted bell peppers, soaked Kashmiri red chillies, garlic, salt, pomegranate molasses, lemon juice, cumin powder, and dried tomatoes.
  19. 19Blend all these ingredients until smooth.
  20. 20Blend all these ingredients until smooth.
  21. 21Blend all these ingredients until smooth.
  22. 22Pour the blended mixture into a bowl.
  23. 23Pour the blended mixture into a bowl.
  24. 24Pour the blended mixture into a bowl.
  25. 25Add breadcrumbs to thicken the dip.
  26. 26Add breadcrumbs to thicken the dip.
  27. 27Add breadcrumbs to thicken the dip.
  28. 28Add the crushed walnuts.
  29. 29Add the crushed walnuts.
  30. 30Add the crushed walnuts.
  31. 31Add crumbled paneer (optional) for protein.
  32. 32Add crumbled paneer (optional) for protein.
  33. 33Add crumbled paneer (optional) for protein.
  34. 34Mix all ingredients well to form the dip.
  35. 35Mix all ingredients well to form the dip.
  36. 36Mix all ingredients well to form the dip.
  37. 37Serve the Muhammara with pita bread, vegetable slices, crackers, or toast.
  38. 38Serve the Muhammara with pita bread, vegetable slices, crackers, or toast.
  39. 39Serve the Muhammara with pita bread, vegetable slices, crackers, or toast.

Ingredients

  • 2 red bell pepper
  • 2 red bell pepper
  • 2 red bell pepper
  • 2 Kashmiri Red Chillies
  • 2 Kashmiri Red Chillies
  • 2 Kashmiri Red Chillies
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • Salt
  • Salt
  • Salt
  • 2 tsp Pomegranate molasses
  • 2 tsp Pomegranate molasses
  • 2 tsp Pomegranate molasses
  • 0.5 lime juice
  • 0.5 lime juice
  • 0.5 lime juice
  • 0.5 tsp cumin powder
  • 0.5 tsp cumin powder
  • 0.5 tsp cumin powder
  • dried tomatoes
  • dried tomatoes
  • dried tomatoes
  • 0.25 cup toasted walnuts, ground to a coarse powder
  • 0.25 cup toasted walnuts, ground to a coarse powder
  • 0.25 cup toasted walnuts, ground to a coarse powder
  • 1 bread slice, toasted to make bread crumbs
  • 1 bread slice, toasted to make bread crumbs
  • 1 bread slice, toasted to make bread crumbs
  • 0.5 cup crumbled paneer (optional)
  • 0.5 cup crumbled paneer (optional)
  • 0.5 cup crumbled paneer (optional)
  • oil
  • oil
  • oil

Equipment

gas stovetongspanmixerspatulaplate

Tips

  • Roast the walnuts & cool them before grinding.
  • Always store walnuts in the fridge for an extended shelf life.