Syrian Tangy Red Pepper and Nut Dip - Muhammara

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Total Time
30mins
Prep
20 mins
Cook
10 mins

The classic Syrian nut dip muhammara typically contains walnuts, bread crumbs, Aleppo pepper paste and pomegranate syrup, but there are endless variations. The bright-flavored take here is adapted from a recipe by Anissa Helou's Syrian chef-friend Mohammed Antabli. Pistachios, cashews and freshly toasted pine nuts, almonds and walnuts give it a chunky texture, while onions and red bell peppers make it tangy-sweet. Recipe from Food and Wine magazine.

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Ingredients

Nutrition

Directions

  1. In a small skillet, heat the vegetable oil. Add the pine nuts and almonds.
  2. and cook over moderately high heat, stirring, until lightly golden, about.
  3. 2 minutes. Using a slotted spoon, transfer the nuts to a plate.
  4. Add the walnuts to the skillet and cook, stirring, until toasted, about 3.
  5. minutes. Transfer the walnuts to a food processor and let cool completely.
  6. Add the pistachios and cashews and pulse until the nuts are finely.
  7. chopped. Scrape the finely chopped nuts into a medium bowl.
  8. Add the bell peppers and onion to the food processor and pulse until.
  9. finely chopped. Transfer the pepper mixture to a fine-mesh sieve and press.
  10. to extract as much liquid as possible. Add the mixture to the chopped.
  11. nuts. Stir in the pine nuts, almonds, bread crumbs and olive oil. Season.
  12. with salt and cayenne and serve.
  13. Serve With Warm pita.