Mhamara is a traditional Syrian roasted pepper and walnut spread. traditionally eaten as dip, spread or accompanying grilled meat or fish. We adopted this recipe into our family over two decades ago.
This recipe can be made with home roasted peppers or you can buy them ready roasted from your local supermarket. Roasting red peppers is a simple process, and doesn’t take much time at all. The roasted red peppers that you buy at the market usually do the trick, but roasting at home often yields deeper richer flavors. You can roast a few red peppers at a time and store them (frozen works well!) for other recipes such as soups and sandwiches.
Once the peppers are roasted the rest of the recipe comes together very quickly.
Mhamara {محمرة}
Mhamara is a traditional Syrian roasted pepper and walnut spread. traditionally eaten as dip, spread, or accompanying grilled meat or fish. We adopted this recipe into our family over two decades ago.Mhamara can be made with home-roasted peppers or you can buy them ready roasted from your local supermarket. Roasting red peppers is a simple process, and doesn't take much time at all.Once the peppers are roasted the rest of the recipe comes together very quickly.
Ingredients
- 400 g Roasted peppers
- ½ cup walnuts
- ½ bread Crumbs
- 3 cloves garlic
- 1 tbsp pomegranate molasses
- 1 tbsp olive oil
- ½ tsp cumin
- salt to taste
Instructions
- Roast the Peppers! Wash peppers and cut them in half lengthwise. Cut off the stem and scoop out seeds and place the peppers cut side down on a rimmed baking sheet that has been lined with parchment paper. Roast the peppers in 450-degree oven for about 25 minutes; or until the skins are completely wrinkled and the peppers are charred, rotating the sheet halfway through roasting. Transfer peppers into bowl and cover; leave to cool for about 30 minutes. When the peppers are cool enough to handle, peel off the skins and drop them in a food processor.
- Spread walnuts on a baking sheet. Roast in 350-degree oven for about 10 minutes. Allow cooling slightly before adding to a food processor.
- Add bread crumbs, pomegranate molasses, olive oil, cumin powder, and salt into the food processor; blend until smooth.
- Serve garnished pomegranate molasses and walnuts.