Walnut and chili dip (Muhammara)

Originally served alongside kibbe balls, now muhammara is served as a dip or part of a mezze, with some toasted bread. I think it is originally from Aleppo, Syria. In any case, like hummos, it is a very personal and subtle combination of flavors and spices and you will no doubt come up with your own special mix. I love it and have to stop myself from gobbling tons of it: something about the pomegranate molasses, richness of the nuts, mellowness of the bread, sweetness of the tomato and finally that spicy aftertaste of the chili that lingers in the mouth, whatever it is, I find it totally addictive!  My friend came over yesterday and brought with her the collection of recipes of a dear friend of the family, Marie-Louise Homsi. This is her recipe for muhammara, slightly adapted.

INGREDIENTS:

  • 2 cups ground walnuts
  • 1 cup ground ka’ak, or toasted breadcrumbs
  • 1/2 cup water
  • 1 Tablespoon pomegranate molasses
  • 1/3 cup lemon juice
  • 1/4 cup ketchup (or tomato sauce with 1 teaspoon sugar)
  • 1/2 cup prepared chili paste with oil
  • 1 Tablespoon of ground cumin
  • extra olive oil, to taste
  • salt, black pepper, to taste

METHOD:

  1. Mix the breadcrumbs with the water and set aside till it makes a paste
  2. Mix walnuts with chili paste with oil and let it sit for 30 minutes
  3. Mix all the ingredients together and taste. Add more oil  if paste is too thick.

NOTE:

My friend used tahine (1 tablespoon) instead of olive oil to add to the mixture. It is a matter of personal taste. Also, it is possible to toast or fry the walnuts and use a combination of almonds, walnuts, pistachios or pine nuts.

Related Posts with Thumbnails
Print This Post Print This Post

7 Comments

  1. Posted July 9, 2009 at 7:43 pm | Permalink

    Marhaba Joumana,

    Thanks for this wonderful recipe, I do it without ketchup, using the rest of ingredient, I wonder how it taste with the tomato flavour, I need to try it…

    I have an award for you on my blog, check it out….

  2. Posted July 10, 2009 at 8:23 am | Permalink

    Hi Joumana! Wonderful recipes like always! Your challenge was great too! I just moved to Germany so haven’t been checking posts lately. Enjoy your time in the LEB! What happened with the Mloukhiyyeh debate? :))))

  3. Joumana
    Posted July 11, 2009 at 9:43 am | Permalink

    Did you move to Germany for good???? The mloukhiyyeh debate turned out to be endless!!! but everyone is at least in agreement that cilantro has to be included!
    I am going to try to get a recipe for “tamryeh” here, since i am now in the Chouf area (Deir el-Kamar) and it is one of the specialties!

  4. Posted July 12, 2009 at 3:54 pm | Permalink

    very nice

  5. Posted July 28, 2009 at 2:22 pm | Permalink

    It is my favourite mezze and thank you Joumana for the delicious and easy recipe.

  6. Joumana
    Posted August 1, 2009 at 6:35 pm | Permalink

    Thanks Mona! Hope you like the results!

  7. nazaret arpajian
    Posted April 10, 2011 at 8:50 pm | Permalink

    very good mezza thanks

One Trackback

  1. [...] so, so long, between checking out different Muhammara recipes and actual cleaning. Some called for cumin, others for Aleppo pepper. The regulars were all there – bread, peppers, nuts, Pomegranate [...]

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>