Orange Blossom Water

Mhammarah or Muhammara is a red pepper dip originally from Aleppo, Syria. Mhammarah is an appetizer eaten with bread, and with lamb kabab, or shish tawook.

Let’s make Mhammarah Halabiyeh:

1, 2, 3, 4. Measure 20 g (1/8 cup) Dibs Al-Fleifleh Al-Halabiyeh “red pepper paste” and put in a bowl.

Ka’ek is a middle eastern kind of bread stick that is incredibly crunchy and used usually served alongside tea. Ka’ek is available without sesame and with sesame, and the one without sesame is used in mhammara and Daqqah. In Syria, it is known as Ka’ek Al-Sakhanneh and made with chickpeas starter (leaven).

5, 6, 7, 8. Bring Ka’ek and break into pieces.

9, 10, 11, 12. In a mortar, using the pestle, crush Ka’ek into fine crumbs.

13, 14. Add 30 g (1/4 cup) ka’ek crumbs to red pepper paste.

15, 16, 17, 18, 19, 20. Add 40 g (4 tablespoons) olive oil and stir to coat. Set aside for 30 minutes.

21, 22. After 30 minutes, add 1 1/2 teaspoons ground Aleppo pepper.

23, 24. Add 1/4 teaspoon ground cumin.

25, 26. Add 1/8 teaspoon Turkish coffee powder .

27, 28. Add 3/4 teaspoon sugar.

29, 30. Add 1/4 teaspoon salt.

31, 32, 33. Add 20 g (1 tablespoon) pomegranate molasses.

34, 35, 36. Add 5 g (1 teaspoon) tahini.

37 to 44. Add 20 g (1/8 cup) chopped walnuts and stir.

45, 46, 47, 48. Add 45 g (3 tablespoons) water and stir.

49 to 57. Serve in a plate. Use a back of spoon to smooth.

58, 59, 60. Drizzle with pomegranate molasses.

61, 62, 63. Drizzle with olive oil.

64. 65, 66, 67, 68. Garnish with chopped walnuts.

69. Serve Mhammarah Halabiyeh with Arabic flat bread.

Mhammarah

From: Chef Mohammad Orfali / Servings:
PDF Text Only / Print With Images

20 g (1/8 cup) dib al-fleifleh al-halabiyeh (red pepper paste) 30 g (1/4 cup) ka’ek fine crumbs 40 g (4 tbsp) olive oil 1 1/2 tsp ground Aleppo pepper 1/4 tsp ground cumin 1/8 tsp Turkish coffee powder 3/4 tsp sugar 1/4 tsp salt 20 g (1 tsp) pomegranate molasses 5 g (1 tsp) tahini 20 g (1/8 cup) chopped walnuts, medium chopped 45 g (3 tbsp) water To Serve Arabic flat bread

Measure 20 g (1/8 cup) Dibs Al-Fleifleh Al-Halabiyeh “red pepper paste” and put in a bowl. Ka’ek is a middle eastern kind of bread stick that is incredibly crunchy and used usually served alongside tea. Ka’ek is available without sesame and with sesame, and the one without sesame is used in mhammara and Daqqah. In Syria, it is known as Ka’ek Al-Sakhanneh and made with chickpeas starter (leaven). Bring Ka’ek and break into pieces. In a mortar, using the pestle, crush Ka’ek into fine crumbs. Add 30 g (1/4 cup) ka’ek crumbs to red pepper paste. Add 40 g (4 tablespoons) olive oil and stir to coat. Set aside for 30 minutes. After 30 minutes, add 1 1/2 teaspoons ground Aleppo pepper. Add 1/4 teaspoon ground cumin. Add 1/8 teaspoon Turkish coffee powder. Add 3/4 teaspoon sugar. Add 1/4 teaspoon salt. Add 20 g (1 tablespoon) pomegranate molasses. Add 5 g (1 teaspoon) tahini. Add 20 g (1/8 cup) chopped walnuts and stir. Add 45 g (3 tablespoons) water and stir. Serve in a plate. Use a back of spoon to smooth. Drizzle with pomegranate molasses. Drizzle with olive oil. Garnish with chopped walnuts. Serve Mhammarah Halabiyeh with Arabic flat bread.

Notes and Tips

Here is a photo of ground Aleppo pepper, and click here to know more about it.

Dibs Al-Fleifleh can be sweet or hot. I use a mixture of sweet and hot.

Ka’ek is a middle eastern kind of bread stick that is incredibly crunchy and used usually served alongside tea. Ka’ek is available without sesame and with sesame, and the one without sesame is used in mhammara and Daqqah. In Syria, it is known as Ka’ek Al-Sakhanneh and made with chickpeas starter (leaven).

Here is a photo of ground Aleppo pepper, and click here to know more about it.
 

This entry was posted on Tuesday, June 30th, 2020 at 6:20 PM and is filed under Syrian Cooking, To Aleppo With Love. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.