Mhammarah
January 15th, 2011
Mhammarah or Muhammara is a red pepper dip originally from Aleppo, Syria. The principal ingredients are usually fresh or dried peppers, walnuts, breadcrumbs, and olive oil. It may also contain garlic, lemon juice, pomegranate molasses, and sometimes spices such as cumin. Mhammarah is eaten as a dip with bread, as a spread for toast, and with lamb kabab, or shish tawook. I’ll share two recipes of Mhammarah in this post.
Let’s make Mhammarah:
Mhammarah I
1, 2,3, 4. Prick bell red pepper several times with a toothpick, then place it directly on the flame of a gas burner, and turn every few minutes, so it is charred on the outside and the pulp is soft and has a smoky taste.
5. Place the charred pepper in closed bag for 10 minutes.
6, 7. After 10 minutes, remove the skin and the seeds, then chop the pepper.
8. Chop walnuts.
9, 10, 11. In a blender, place chopped red pepper, chopped walnuts, fine bread crumbs, red pepper paste, pomegranate molasses, lemon juice, ground cumin, salt, with gradually adding olive oil and water and blend until combine and smooth, you can keep it chunky with pieces of walnuts or blend it until smooth.
12. Keep for about 2 – 3 hours in the fridge, taste before serve and adjust it according to your taste, serve at room temperature with Arabic flat bread or pita bread.
Mhammarah II
1. Bring tomatoes.
2, 3, 4. Peel tomatoes completely, do not use the method of boiling tomatoes then peel them, it is very easy to bring a knife and peel tomatoes without boiling them.
5, 6. Cut peeled tomatoes into half.
7, 8. Remove seeds.
9, 10, 11, 12. Cut tomatoes into chunks, and set aside.
13, 14. Bring red bell pepper, remove seeds and slice into thick strips, and set aside.
15. Cut onion into quarters, and slice garlic.
16. In a saucepan, add olive oil and add onion and garlic, turn on heat and stir for few minutes.
17. Add sliced red pepper.
18. Add chopped tomatoes.
19. Cook over medium heat for about 8 minutes.
20. Prepare unblanched almonds.
21. Turn off heat, add unblanched almonds to the mixture and allow to cool.
22, 23. In a blender, add the mixture that was prepared from (olive oil, onion, garlic, red pepper, tomatoes, and almonds), and add fine bread crumbs, red pepper paste, pomegranate molasses, salt, with gradually adding olive oil and blend until combine and smooth , you can keep it chunky with pieces of almonds or blend it until smooth.
24. Keep for 2 – 3 hours in the fridge, taste before serve and adjust it according to your taste, serve at room temperature with Arabic flat bread or pita bread.
Mhammarah
From: Family Recipe / Servings:
PDF Text Only / Print With Images
| Mhammarah I
1 (about 128 g) red bell pepper 60 g walnuts, chopped 1/8 cup fine bread crumbs 1 tbsp red pepper paste 1 tsp pomegranate molasses 2 tsp lemon juice 1/4 tsp ground cumin 1/2 tsp salt, or adjust to taste 3 to 4 tbsp olive oil 4 to 5 tbsp water Mhammarah II 290 g (about 3 medium) tomatoes, 1 (about 128 g) red bell pepper, 1 small red onion, cut into 3 garlic cloves, sliced 1/4 cup olive oil, for cooking 70 g unblanched almonds 1/4 cup fine bread crumbs 1/4 cup red pepper paste 2 1/2 tsp pomegranate molasses 1/2 tsp salt, or adjust to taste 2 to 3 tbsp olive oil
|
Mhammarah I
Prick bell red pepper several times with a toothpick, then place it directly on the flame of a gas burner, and turn every few minutes, so it is charred on the outside and the pulp is soft and has a smoky taste. Place the charred pepper in closed bag for 10 minutes. After 10 minutes, remove the skin and the seeds, then chop the pepper. Chop walnuts. In a blender, place chopped red pepper, chopped walnuts, fine bread crumbs, red pepper paste, pomegranate molasses, lemon juice, ground cumin, salt, with gradually adding olive oil and water and blend until combine and smooth, you can keep it chunky with pieces of walnuts or blend it until smooth. Keep for about 2 – 3 hours in the fridge, taste before serve and adjust it according to your taste, serve at room temperature with Arabic flat bread or pita bread. Mhammarah II Bring tomatoes. Peel tomatoes completely, do not use the method of boiling tomatoes then peel them, it is very easy to bring a knife and peel tomatoes without boiling them. Cut tomatoes into chunks, and set aside. Bring red bell pepper, remove seeds and slice into thick strips, and set aside. Cut onion into quarters, and slice garlic. In a saucepan, add olive oil and add onion and garlic, turn on heat and stir for few minutes. Add sliced red pepper. Add chopped tomatoes. Cook over medium heat for about 8 minutes. Prepare unblanched almonds. Turn off heat, add unblanched almonds to the mixture and allow to cool. In a blender, add the mixture that was prepared from (olive oil, onion, garlic, red pepper, tomatoes and almonds), and add fine bread crumbs, red pepper paste, pomegranate molasses, salt, with gradually adding olive oil and blend until combine and smooth , you can keep it chunky with pieces of almonds or blend it until smooth. Keep for 2 – 3 hours in the fridge, taste before serve and adjust it according to your taste, serve at room temperature with Arabic flat bread or pita bread. |
Notes and Tips
Please notice that I suggested two recipes of Mhammarah and called them (Mhammarah I) and (Mhammarah II), you can choose one of them to make the dip. Do not mix the ingredients of (Mhammarah I) with (Mhammarah II). I learned the method of (Mhammarah II) from a Syrian chef on TV.
I used homemade red pepper paste (in Arabic: Dibs Al-Fleifleh) and here is a closer photo of Homemade Red Pepper Paste. And here are two photos of two brands (Syrian Brand) (Turkish Brand).
For (Mhammarah I): I added 3 tbsp olive oil and 4 tbsp water, but if you feel that you need to add more so that helps you to thin it, so add gradually and adjust as needed.
For (Mhammarah II): I added 2 tbsp olive oil, but if you feel that you need to add more, so add gradually and adjust as needed.
I usually use the blender to make Mhammarah, and have never used the food processor, but you can try the food processor if you prefer it.
I love this dip, looks very yummy
Am in love with this fiery dip :) And pretty easy to make also. Shall try and let you know how it tasted.
I love muhammara and made it so many times; your post always teaches me more things, such as trying it with unblanchec almonds next time and fresh tomatoes.
I love muhammara and yours looks so appetizing!
Tempting and yummy dip! Thanks for your detailed method, so easy to follow and I might try your recipe soon. Have a great weekend dear…
your step by step instructions are so detailed – love it! and i like vegan dips too :). i don’t think i’ve ever heard of pom molasses before. i’ll have to look for that at my supermarket!
Dimah, I’m always looking for new dipping recipes. I love all the wonderful ingredients in this one.
I love this dip but never knew the exact ingredients! And what a wonderful presentation!!! Thank you for sharing Dimah ^_^
delicious flavourful dip
Dimah..that’s such a wonderful looking dish..so well explained…nice pictures… you have got so much patience…fabulous! Will try this soon :) thanks a lot for sharing this with us.
I love red-pepper anything. I am going to look for the paste here. The reds of the vegetables brighten up my colorless winter day.
you make great recipes and love the step by step approach
This is wonderful Dimah! I love your photos!
I am surely going to try this out, sounds delicious !!!
These dips are fabulous.I love red bell peppers & almonds.I love the steps you include in your posts.Wish I could do that some day.Nice pics.
Mhammarah is one of my favorite dishes in the world. I will definitely try one of your variations the next time I prepareit. It should be called “Mmmmmmmmhammarah,” because it is so good.
This looks so good! I look forward to trying this recipe! Thank you!
Looks yummy, thanks dear :)
i love these dips. my mums and aunts fave. which one do you think is more delicious? though i would be making the first one. thank you for sharing.
That is such an awesome dip! I love pomegranate molasses.
Cheers,
Rosa
Both dip sounds delicious, love to try them.
What delicious dips! They have wonderful flavors in them. Thank you for showing us your techniques in making them!
That dip must have such a great flavor from the charred red peppers. And both the dips sound so refreshing and healthy. I love how many photos there are too, so helpful!
This looks like my type of dip….so full of flavor!
Beautiful pictures too!
Your step by step pictures are gorgeous and so helpful. I’ve only tried this once at a Lebanese restaurant. I’m not usually very risky when eating out so stick to the basics like hummus!
I love your dish and I love so so much your clicks!
Hugs
Barbara
I love this! I made it once in a cooking class and we all just adored it! I;m glad to see that the recipe they gave us is similar to yours adn I know you’re always very authentic! :)
I’ve been wanting to make this dip. It looks delicious!
I like the addition of the nuts with the vegetables and spices. I’ll have to try the first one, because the tomatoes at his time of year have no flavor. Thanks for sharing!
Oh that dip sounds incredible!
I’ve heard such good things about muhammara before but I’ve never made it! Love that it has pomegranate molasses in it…delicious.
looks great and good work with pics and detailed explanation!
This dip’ recipe looks brilliant… and can be a nice dressing for meat or plain fish, too!!! Great colors and healthy ingredients make it perfect!! :)) Thanks for teaching us something so peculiar!
delicious your dip!
I love Muhammarah and now am going to try the second, Syrian variant… Oh, only reading the list of ingredients is so mouthwatering!
Dear Dimah, I am also sending you lots of thanks for I have made Ma’moul Abiad and they were very lovely! :)
Cheerz!
this dip sounds so delicious.
i’m bookmarking it. Thanks Dimah.
Oh wow, this mhumarrah sounds completely delicious, it is packed full of wonderful ingredients. I want to try making some of my own now :)
*kisses* HH
love burnt peppers, how flavourful it would have been!
Wow which one to choose? They both look and sound so amazing. I always enjoy your very thorough step by step instructions and photos. Going to bookmark your recipes as they sound like something I absolutely must try.
I love pomegranate molassas. I use it to marinate lamb and goat,it’s so delicious!
I love muhammara. I always thought that it was Turkish but it’s great to know about the Syrian origins. Can’t wait to try your recipe!
This looks healthy, delicious, and great! I love the pomagrante molasses!
Dimah – i totally loved this dip ! will sure try it !! thanks for sharing !
Both dips look great, I like the ingredients and the color too. Thanks for those recipes :)
I like how you grill the bell peper, so easy and turns out pretty!
this dip is absolutly sunny and very yummy
thanks also for your visit
have a nice day
bises from France
Delphine
Mmmmm…This looks finger lickin good.Lovely pictures!
I have never tasted the Muhammarah and we never did it also. But it looks delicious, specially with the toasted pita bread.
Yum,both muhammarah (Muhammarayn?) look fantastic! I have just made muhammara (with peppers) yesterday!! I love your version no.2!
Mmm…lovely dip. Love all the ingredients that you used. I have never made such a type of dip. Need to learn. Thanks very much for sharing.
I have another recipe for this dip somewhere but yours is laid out so much better—thanks for the pictures! It helps..and it also looks fantastic! I really want to make this now.
Dimah, wow these dips look awesome, love the colors of it…beautiful pictures as well :-)
Wow! Two delicious looking dips. I have never seen a dip like this before. They both sound wonderful and look so colorful and beautiful:)
Dimah, you always cook so tasty!!! This dip sounds amazing :)
It looks absolutely delicious, and I like all the flavors…
The dips you prepare are always so interesting.
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I love muhammarah!
Looks delicious.
Thanks for sharing Dimah:)
Maassalam..
I have had this but never knew how to make it…thanks for sharing!!!
Thanks Dimah for sharing… Great I could use as alternative for sandwich spread too :
wow! this looks very appetizing for sure:) i am alreading loving the sound of this. thank you for sharing this and for visiting my blog. i really appreciate your comments:)
One of my fav things in the world but adding tomatoes is new to me. Thank u for posting I can’t wait to try it this way
Hi,
first time here…
ur pics are mesmerizing and love ur dishes a lot…
following u
aghhh I love mhammarah! I’ve never made it before but I love when I see it at get togethers! This may be dangerous to my waistline! haha
Hi thanks for posting
Do you have the recipe for a similar Syrian dip- called Ta’et Maa’tet? It is of Homs origin
Sousou: I don’t know this dip, do you know some of its ingredients or if it has another name?