Muhammara
4 servings
25 minutes
Muhammara is a flavorful paste with rich taste that comes from Eastern cuisines and has gained recognition in Jewish gastronomy. Its base is sweet and spicy pepper roasted to softness, with a nutty hint of walnuts and a tangy acidity from lemon juice and balsamic vinegar. Cumin adds an Eastern spice, while garlic provides depth of flavor. This paste is perfect as a dip with rustic bread or flatbreads and can be used as a sauce for vegetables, meat, or fish. Muhammara combines the warmth of spices, velvety texture, and sweet-spicy balance of flavors, making it indispensable for festive and everyday meals.
1
Roast bell peppers and chili in the oven until softened and peel off the skin. Chop finely. Squeeze juice from the lemon.
- Chili pepper: 3 pieces
- Bell pepper: 3 pieces
- Lemon: 1 piece
2
Tear the bread and place it in a blender or food processor. Also add the finely chopped peppers, chopped garlic, lemon juice, and all other ingredients except for the oil.
- Rustic bread: 100 g
- Chili pepper: 3 pieces
- Bell pepper: 3 pieces
- Garlic: 4 cloves
- Lemon: 1 piece
- Walnuts: 115 g
- Ground cumin: 1 teaspoon
- Balsamic vinegar: 2 tablespoons
- Sugar: to taste
3
Whip until homogeneous, then gradually pour in the olive oil and mix thoroughly. It should result in a paste. Serve by transferring to a small bowl.
- Olive oil: 100 ml
