Muhammara from baked peppers
10 servings
60 minutes
Muhammara made from roasted peppers is a fragrant dish of Arabic cuisine, full of rich flavor and spicy notes. This sauce, based on roasted red and hot peppers, is infused with the warmth of the Mediterranean. Its rich, slightly smoky aroma is complemented by subtle accents of pomegranate juice and smoked paprika, creating a balance of sweetness and spiciness. Garlic and cumin add depth to the flavor while olive oil makes the texture smooth and velvety. Traditionally, muhammara is served with flatbreads or fresh bread; it pairs wonderfully with meats and vegetables and can also serve as a base for marinades and dressings. The dish is perfect for those who appreciate a rich flavor palette and Eastern culinary traditions.
1
Prepare all the ingredients.
2
Place all the peppers on the greased trays.
- Olive oil: to taste
3
Sprinkle the peppers with 30 ml of oil, cover with foil, and place in a preheated oven at 180 degrees for 40 minutes.
- Olive oil: to taste
4
Remove the peppers from the oven, place them in a bowl, cover with plastic wrap, and let them 'sweat' for about 10 minutes.
5
Remove the skin and seeds from the sweet peppers and chop the flesh finely. Remove the seeds from the chili (or leave them for more heat) and chop it as well.
- Red sweet pepper: 800 g
- Chili pepper: 200 g
6
Peel the garlic, press it, and add it to the peppers.
- Garlic: 1 head
7
Grind cumin in a mortar with salt and mix with peppers.
- Cumin (zira): 3 tablespoons
- Salt: 1 tablespoon
8
Add pomegranate juice, smoked paprika, and mix.
- Pomegranate juice: 30 ml
- Smoked paprika: 1 tablespoon
9
Place the peppers in sterilized jars and fill them to the neck with olive oil.
- Olive oil: to taste
10
Tightly close the lid and leave for 2 days. Then move the jars to the refrigerator and store for no more than 4 months.