Muhammara is a Syrian dip that is made using roasted red peppers and walnuts. When combined with pomegranate molasses and a few spices, they form a dip that is full of Sweet, Sour and Umami flavors. It's a perfect dish for snacking on, or serving as part of a Mezze spread. ---- ➥ Support my work on Patreon https://www.patreon.com/MiddleEats/ ➥ Instagram https://www.instagram.com/itsmiddleeats/ ➥ Facebook https://www.facebook.com/MiddleEatsyt/ Music by Epidemic Sounds - Referral link for a free trial here https://www.epidemicsound.com/referral/zpsg6n/ ---- 00:00 Intro + What is Muhammara 00:40 Perfectly Charred Peppers 04:05 Making the Muhammara 05:32 Plating the dip 06:10 Taste test and Review ---- My Equipment: These links are affiliated and help pay for the running of this channel Food Processor: https://geni.us/2qQ9bX Kitchen Scale: https://geni.us/o3tM Stainless Steel Cookware: https://geni.us/EsaLACR Utensils: https://geni.us/Da55Vjd Glass jugs: https://geni.us/QAuvNNB Stick blender: https://geni.us/E2FNym ---- Ingredients (makes 1 bowl of dip): 250g Cooked Red Pepper Flesh (about 3-4 Red bell peppers or 4-5 Paprika peppers) 60g Walnuts (extra for garnish) 60g Breadcrumbs 4 Tbsp Olive Oil 4 Tbsp Pomegranate Molasses 1 Tsp Aleppo Pepper 1 Tsp Salt 3/4 Tsp Ground Cumin 1/2 Onion 1 Tbsp Tahini If you'd like to make the Lebanese version, you also need: 2 Tbsp Tomato paste 1/2 Tsp Sumac ---- Directions: 1- Place a pan over a medium heat, and add your walnuts to the pan 2- Allow them to heat in the pan while stirring them for 5 minutes until a toasted aroma emerges. Remove from the pan immediately and allow to cool 3- Add your breadcrumbs to the pan and toast them for 5 minutes until they go a golden brown colour, remove from the pan and allow to cool 4- Wash your peppers and trim off their stalks, then line a baking sheet with foil and place a wire rack on top 5- Place the peppers on the rack leaving some room around them, then slice an onion in half and add to the rack 6- Place the baking sheet under your broiler for about 8 minutes, until the top surface of your peppers is burnt. Rotate the peppers until all sides have been charred. You can also do this directly on the flame of a grill or stove 7- When your peppers have softened completely and are charred all over remove and place in a large bowl. Cover it immediately with plastic wrap and allow it to sit for 15 minutes 8- After 15 minutes, remove your peppers from the bowl and remove their skin, the open them and remove the core and any seeds 9- Once the peppers have cooled you can add them and the remaining ingredients to a food processor or blender 10- Blitz all the ingredients together until the dip forms. This will take about 2 minutes. You can leave it running for as long as you want to get a smoother consistency. 11- Plate in a bowl, then use a spoon to form a well in the center. Drizzle on some olive oil or pomegranate molasses, and add some Aleppo Pepper or Chopped walnuts for garnish 12- Serve and Enjoy