Syrian Muhammara Dip – المحمرة

The Food Dictator gratefully thanks the amazing @SarahAustin for her tweet singing the praises of our blog – her request for a vegan recipe is gratefully answered with one of our favorite vegan appetizers!

Muhammara is an ancient Syrian dip recipe that deserves to be far better known. Peppers, walnuts, and pomegranate molasses combine with spices and olive oil to create one of the most healthful – and delicious – dips on the planet.

Muhammara originated in Aleppo, Syria, where the famous Aleppo (or Halaby) peppers are grown – an area now sadly savaged by a vicious civil war.

This version of Muhammara is my favorite, coming to you via http://jugalbandi.info – it combines elements from the recipes @ Epicurious, Leite’s Culinaria and Tigers and Strawberries.

Battle on – The Generalissimo

Syrian Muhammara Dip

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Ingredients

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• Toast 1 cup of whole wheat or multigrain bread cubes (torn pita pieces work too) on a skillet until they begin to crispen a bit. Put the toasted bread in a blender jar.
• In the same pan, lightly toast 2/3 cup walnut pieces. Just before taking the walnuts off the pan, add 1/2 tsp cumin seeds, heat them up just for a second, and add them to the blender jar with 2 tsp aleppo pepper flakes (note that paprika, ancho or deghi/kashmiri chilli powder are good substitutes) plus 2 cups chopped roasted red bell peppers (about 4 large bell peppers)
• Grind to a coarse paste.
• Add 1 tbsp extra virgin olive oil, 3/4 to 1 tsp hot chilli sauce (such as Sriracha or Tabasco), salt to taste, 1 tbsp concentrated tomato paste (or lemon juice) and 2 tbsp pomegranate molasses (available in ethnic markets, or substitute a combo of dark balsamic vinegar and honey)
• Stir everything together. Adjust seasonings and garnish with walnuts. Serve as a dip, or as a spread.

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