Everybody knows Hummus and Baba Ghanoush by now – absolutely right! But in the Levantine kitchen there are still one or two insider tips that don’t have to hide behind the big dip stars. Muhammara is a perfect example for this.
Honestly? Until recently I hadn’t eaten Muhammara for an eternity and had forgotten this wonderful dip …
I was in Holland with my friends and we stocked up with many delicacies for a decadent picnic in a supermarket. So I stood there in front of the refrigerator and my gaze wandered around until it stopped on a package with the inscription “Muhammara”. I stood in front of it for quite a while and stared at this package – no idea what it must have looked like. Somewhere, deep in my subconscious, it was bubbling and bringing up a memory. “Oh, my God, where have you been all these years?!!?” I thought to myself and immediately took hold. Together with hummus, fresh bread, sweet grapes and cheese Muhammara was the perfect companion for a perfect picnic. But you can also process it further and conjure up a really incredibly delicious pesto for pasta.
How could it happen that this delicacy made of red bell peppers and walnuts fell into oblivion with me? I called Badia and asked her for the recipe – and her answer was: “Muhamma-whaaaaaat? I was shocked!
“Mama, I mean this red cream of walnuts and peppers” … her answer took a while. I think she was like me in front of the refrigerator. “Oh, M’hamm’ra! I haven’t done that for ages. Now I’m all M’hamm’ra.” – “What are you?” – “Red, red in the face, I’m ashamed… Anyway, grab a pen, here’s the recipe…”
Recipe for Muhammara
- 2 Red bell pepper
- 100 g Walnuts
- 2 Garlic cloves
- 2 Tbsp Olive oil
- 3 Tbsp Breadcrumbs
- 1 tsp Harissa
- 4 Tbsp Lemon juice
- 1/2 tsp Cumin
- Wash, quarter, core and cut the peppers into small pieces.
- Optional: You can roast the peppers at about 250 °C / 482 °F in the oven or on the grill/grill pan for about 10 – 15 minutes.
- Peel the garlic.
- Coarsely chop the walnuts.
- Place all ingredients in a blender and blend until creamy.
- Let Muhammara soak for at least 30 minutes and then stir.