Though the Middle Eastern cuisine is dominated by non-vegetarian dishes, it has some delicious vegan & vegetarian dishes too, most of them are side dishes. The fresh, light refreshing side dishes help in balancing the richness of the meat-based main course. Today I am sharing the recipe for a very tasty Middle Eastern dip recipe called Muhammara. After hummus and labneh, this is the most popular dip in this region.
How to make with step by step photo instructions
If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest. Though Muhammara is eaten in a lot of Middle Eastern countries like UAE, Turkey, Lebanon, and Syria, most people believe it’s originally from Aleppo in Syria. In Turkey, muhammara is called acuka. 8. In the meanwhile dry roast walnut kernels on a medium flame for 4-5 minutes or until they start changing color. Allow to reach room temperature. 9. Put the peeled bell peppers in a chutney maker/ food processor. 10. Put all the other ingredients in the jar too. 11. Pulse to make a smooth paste. 12. Transfer to a serving bowl. Garnish with olive oil, chili flakes, and chopped walnuts. You make add more olive oil to increase the shelf life. Also, though pomegranate molasses is generally gluten-free, make sure to check the ingredients list in the bottle before using it, if you are on a gluten-free diet.
Recipe
