Muhammara is a dip that originated in Syria and is made out of sweet red peppers, and is how it got its name.
Muhammara in Arabic literally means ‘redended’ and of course refers to the color of this dip.
It is one of the more complex dips to make, but well worth the effort.
This is definitely one to perfect for inclusion in your next mezze.
It is a dish that is sure to impress.
Roast your peppers in the oven, or on a grill, turning several times, until they are soft and the peppers have collapsed.
Peel the skin off and throw it into a food processor with the rest of the ingredients, and all is done.
A delicious dip will await.
Today I went downtown to look around and see what new food places have popped up since I last lived here.
After so many years it’s amazing to see how much is the same and how much is different.
The roads are of course are mostly the same, and even some of the stores are the same as they were when I was a kid!
Mostly things have become more geared towards tourists.
Trinket stores etc abound now.
Such a shame really.
But of course when so many people rely on tourists for their income that’s what’s going to happen.
We stopped at Jafra Cafe for a bite to eat and a cup of tea, set up as a traditional coffeehouse and restaurant, with an Arab bath downstairs.
The food and service was very good.
The place had a mixture of tourists and locals, which is always a good sign.
Having locals in a place usually means that at least the food will be authentic.
It looked like they had live music on a regular basis, most likely in the evenings.
We ended up having hummus, baba ghanouj, and a cheese and zaatar manouche.
The hummus is good, but no Abu Jbara, but the standout was the manouche.
Very good all the way around.
I would definitely recommend the place.
And if you are into shisha then you will be pleased with the offerings.
I personally am not a smoker, but I saw several people enjoying the delights of smoking.
It’s a nice social environment with plenty of room, and a balcony overlooking the busy downtown of Amman.
I am hoping to put together a e-booklet soon with recipes for the dishes of what I would consider the ultimate mezze lunch dishes.
Muhammara will definitely be on that list.
It really is a wonderful addition to any Middle Eastern meal.
Spicy and nutty it will hold its own along the side of any other dish.
One of the things that can hold some people back from making this recipe is the fact that it’s messy given the baking of the peppers and then peeling them etc.
I know some people who will open the pepper up and clean out the seeds before baking, and then after the peppers are well baked and soft, they throw them in a Vitamix blender with skin and all.
They swear by this method, and assure me that the skins are completely disintegrated with the use of this blender.
I will need to try this method at some point soon.
I will report back on my findings.
- Pre-heat oven to 400°F (200°C).
- Place peppers on baking sheet. Bake until the peppers collapse and are soft, turning on a regular basis.
- Toast pita bread for making the breadcrumbs. You can also use purchased crumbs or those of any bread type you prefer.
- Once peppers are done, remove from the oven.
- Open peppers and remove the seeds inside.
- Peel the peppers.
- Put the cooked and peeled peppers in a food processor.
- Add all other ingredients, and pulse until smooth.
- Put in a bowl and top with olive oil.
Nutrition Per Serving