Photograph of the finished Muhammara

Middle East · Sốt ớt chuông óc chó Muhammara

Muhammara

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Walnut Walnut 5.6 oz
  • Photograph of Panko breadcrumbs Panko breadcrumbs 2.1 oz
  • Photograph of Pomegranate molasses Pomegranate molasses 2 ⅔ tbsp
  • Photograph of Ground cumin Ground cumin 0.3 oz
  • Photograph of Red chilli powder Red chilli powder 0.3 oz
  • Photograph of Olive oil Olive oil ⅓ cup
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Lime Lime 1

Method

  1. 1 Bake the bell peppers for 20 minutes until the skin is slightly charred, cover and let them rest for 10 minutes, then peel and remove the seeds.
  2. 2 Roast walnuts in a dry pan for 4 minutes until fragrant, then let cool.
  3. 3 Put bell peppers, walnuts, garlic, breadcrumbs, cumin powder, and red chili powder into a food processor.
  4. 4 Blend in a pulse motion until the mixture is slightly lumpy, not completely smooth.
  5. 5 Season with pomegranate syrup, lemon juice, and salt, then drizzle with olive oil and refrigerate for 15 minutes before serving.
Start cooking