Name: Muhammara
Yield: Serves Four
Cuisine: Syrian
Ingredients: 3 red (bell) peppers, roasted, skinned and chopped; salt; 105 ml/7 tbsp extra virgin olive oil; juice of ½ lemon; 115 g/4 oz/115 cup walnut pieces; 2 very mild chillies, roasted, skinned and chopped; 2.5–5 ml/½–1 tsp ground cumin; 1½ slices Granary (whole-wheat) bread, day-old or toasted; 15–30 ml/1–2 tbsp balsamic vinegar or pomegranate molasses; 2.5 ml/½ tsp sugar, or to taste; 3–4 garlic cloves, chopped

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Muhammara is a dish of the Sephardic table, especially in Syria and Turkey. A thick, spicy, sweet and tangy salad spread, it is richly red in colour and a delicious way to begin any meal. Armenian Christians make a similar muhammara, occasionally spicing it up with a little cayenne pepper.

Ingredients

1½ slices Granary (whole-wheat) bread, day-old or toasted
3 red (bell) peppers, roasted, skinned and chopped
2

Method

Break the Granary bread into small pieces and place in a food processor or blender with all the remaining ingredients except the extra virgin olive oil. Blend together until the ingredients are finely chopped.
With the motor running,