Syrian Delight: Tangy Red Pepper and Nut Blend - Muhammara
Muhammara is a beloved Syrian dip that showcases a vibrant medley of flavors and textures, perfect for gatherings or as an appetizer. This recipe, inspired by renowned Syrian chef Mohammed Antabli and adapted by Anissa Helou, combines the earthy crunch of various nuts including walnuts, pistachios, and almonds, with the sweet, smoky notes of roasted red bell peppers and onions. The addition of toasted breadcrumbs adds a subtle heartiness, while pomegranate syrup and Aleppo pepper paste infuse a tangy-sweet depth, making each bite a delightful culinary experience. Serve it with warm pita bread for a generous, satisfying dip or use it as a spread in sandwiches and wraps.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Vegetable oil
1/4 cup (for sautéing)
Pine nuts
1/4 cup (toasted)
Sliced almonds
1/4 cup (toasted)
Walnuts
1/2 cup (toasted)
Roasted pistachios
1/4 cup (unsalted)
Roasted cashews
1/4 cup (unsalted)
Red bell peppers
3 medium (1 pound) (cut into 2-inch pieces)
Sweet onion
1 medium (coarsely chopped)
Toasted breadcrumbs
1/3 cup (for texture)
Extra-virgin olive oil
1/2 cup (for flavor)
Salt
to taste (for seasoning)
Cayenne pepper
to taste (for heat)
Instructions
1
Heat the vegetable oil in a small skillet over moderately high heat.
2
Add the pine nuts and sliced almonds, and cook while stirring until they're lightly golden, about 2 minutes.
3
Using a slotted spoon, transfer the toasted nuts to a plate and set aside to cool.
4
In the same skillet, add the walnuts and cook, stirring often, until they are toasted, about 3 minutes. Transfer the walnuts to the food processor and allow them to cool completely.
5
Once cooled, add the pistachios and cashews to the food processor with the walnuts, and pulse until the nuts are finely chopped. Transfer the finely chopped mixture to a medium bowl.
6
Next, add the red bell peppers and coarsely chopped onion to the food processor, pulsing until they are finely chopped. Place this mixture into a fine-mesh sieve over a bowl and press to extract any excess liquid.
7
Combine the pepper and onion mixture with the chopped nuts in the medium bowl. Stir in the toasted pine nuts, almonds, breadcrumbs, and olive oil until well combined.
8
Season to taste with salt and cayenne pepper, adjusting as necessary for your preferred spice level.
9
Transfer the muhammara to a serving dish and serve with warm pita bread for dipping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Muhammara?
Muhammara is a beloved Syrian dip that features a vibrant medley of flavors and textures, often served as an appetizer or gathering snack.
What are the main flavor profiles of this dish?
This dish combines earthy nuttiness with sweet, smoky notes from roasted red bell peppers and a tangy-sweet depth.
Is this Muhammara recipe vegetarian?
Yes, this recipe is categorized as a vegetarian dip.
Who inspired this specific recipe version?
This recipe is inspired by the work of Syrian chef Mohammed Antabli and was adapted by Anissa Helou.
What types of nuts are included in this Muhammara?
This version includes a rich variety of nuts: pine nuts, sliced almonds, walnuts, roasted pistachios, and roasted cashews.
How should I prepare the pine nuts and sliced almonds?
Heat vegetable oil in a skillet and cook the pine nuts and sliced almonds for about 2 minutes until they are lightly golden.
How do I toast the walnuts for this recipe?
Cook the walnuts in a skillet, stirring often, for about 3 minutes until toasted, then allow them to cool completely.
What is the recommended way to chop the nuts?
Use a food processor to pulse the walnuts, pistachios, and cashews until they are finely chopped.
How should the red bell peppers be cut before processing?
The red bell peppers should be cut into 2-inch pieces before being placed in the food processor.
What is the best way to handle the chopped pepper and onion mixture?
Place the finely chopped mixture into a fine-mesh sieve and press it to extract any excess liquid before mixing with other ingredients.
Why are breadcrumbs used in this recipe?
Toasted breadcrumbs are added to provide a subtle heartiness and improve the overall texture of the dip.
What kind of oil should be used for the final flavor enhancement?
Extra-virgin olive oil is stirred into the mixture at the end for its specific flavor profile.
How do I season the Muhammara?
Season the blend with salt and cayenne pepper to taste, adjusting the amounts based on your preferred spice level.
What is the best way to serve Muhammara?
It is traditionally served in a dish accompanied by warm pita bread for dipping.
Can I use this recipe as a sandwich spread?
Yes, it is versatile enough to be used as a spread in sandwiches and wraps.
What type of onion is best for this recipe?
The recipe calls for one medium sweet onion, coarsely chopped.
Are the pistachios and cashews used in this dip salted?
No, the recipe specifies using unsalted roasted pistachios and unsalted roasted cashews.
How much vegetable oil is required?
You will need 1/4 cup of vegetable oil for sautéing the nuts.
How many red bell peppers are needed?
The recipe requires 3 medium red bell peppers, which is approximately one pound.
What tools are needed to extract liquid from the vegetables?
A fine-mesh sieve and a bowl are used to press and drain the chopped peppers and onions.
What provides the heat in this Syrian dip?
Cayenne pepper is the primary ingredient used to add heat to the Muhammara.
How much olive oil is added to the final mix?
The recipe calls for 1/2 cup of extra-virgin olive oil.
Should the nuts be hot or cold when processed?
The toasted nuts should be allowed to cool completely before they are pulsed in the food processor.
How long does the entire process take for toasting nuts?
Toasting the pine nuts and almonds takes about 2 minutes, and the walnuts take about 3 minutes.
What is the role of the food processor in this recipe?
The food processor is used to finely chop the cooled nuts and the fresh vegetables (peppers and onions).
What is the final step before the dip is ready to eat?
The final step is to transfer the muhammara to a serving dish and serve it with warm bread.
What kind of bread is traditionally paired with this dip?
Warm pita bread is the traditional choice for pairing with Muhammara.
Can I adjust the texture of the dip?
Yes, by pulsing the nuts and vegetables more or less in the food processor, you can control the coarseness of the dip.
Is there a specific way to remove the nuts from the skillet?
The recipe recommends using a slotted spoon to transfer the toasted nuts to a plate to cool.
How much breadcrumbs are used?
The recipe calls for 1/3 cup of toasted breadcrumbs.