Syrian cuisine has been vastly influenced by neighboring Middle Eastern countries and together they share many common dishes. In fact, some of these dishes are loved throughout the world and served in Middle Eastern grandeur. Common recipes from Syria include a host of Kebabs, Shawarma, Hummus, Kibbeh, Fattoush, Falafel, Mahshi, Fattah, Baklava, Basbousa etc. Arabic Coffee and Arak are the common beverages.
In the past,we have covered some of these Middle Eastern recipes through this column ,however, today let’s check out a recipe of a delicious dip. Muhammara is a dip which originated in Syria though it is common in other Middle Eastern countries as well. It is also known as Acuka in neighboring Turkey. A variety of ingredients common in Middle Eastern countries including bell peppers, walnuts, olive oil, garlic and pomegranate molasses blend together to give a unique taste to Muhammara dip. It goes best served along with other Meze, breads and also along as an accompaniment with a number of kebabs and meats. It is fairly easy to make this dip at home and it would add a punch to your Meze table. I’m sure you would love it. So here is the Muhammara Recipe for you to enjoy!
- Red Bell Pepper - 2
- Pomegranate - 1
- Bread crumbs - 1/2 cup
- Walnuts - 1/4 cup
- Olive oil - 3 tbsp
- Salt to taste
- Red Chili flakes - 1 tbsp
- Garlic - 5 to 6 cloves
How to Make Muhammara
- Roast the red bell peppers directly over the gas flame until the skin is black.
- Let it cool, then remove the skin and the seeds within and cut into 3 to 4 pieces.
- Juice the pomegranate and heat it until it becomes thick and sticky. Pomegranate molasses is ready.
- Add roasted red bell pepper, pomegranate molasses, bread crumbs, walnuts, olive oil, salt, red chili flakes and garlic in a blender.
- Blend to make a coarse dip.
- Drizzle a little olive oil just before serving.
- Serve fresh Muhammara with Pita bread or Kebabs.