When it comes to muhammarah, no two Syrians can disagree on LOVING it. It is very popular on Ramadan dinner tables in Aleppo. Though it is simple dish, every Syrian city prepares it in a slightly different way. I personally prefer the way the people of Hama make it and would like to share it with you today.
Muhammarah is a hearty vegan dip that is traditionally eaten with pita bread, lettuce leaves or cucumbers. It can also be spread on dough and made into muhammarah mana’eesh.
- 1/4 cup of bread crumbs
- 1 cup walnuts
- 1/4 shredded onion (or toss it into a food processor )
- 2 tsp of Aleppo pepper flakes (similar but not quite the same as paprika)
- 4 tbsp Turkish pepper paste – can be bought from AlBarakah or Al-Iman
- water – 10 tbsp depending on humidity and room temperature
- 2 tbsp tahini (sesame sauce)
- 2 tbsp pomegranate molasses
- 1 tsp sesame seeds
- 1 tsp nigella seeds ( called “habat albarakeh” in Arabic)
- salt to taste
- olive oil
How do I make it?
- Add water to the bread crumbs and onions and allow to soak for a few minutes.
- Add the rest of the ingredients
- Stir well to make sure all ingredients integrate well
- Spread in a flat plate and drizzle with olive oil. Garnish with cucumbers or any greens
Sahha wa hana (Arabic for bon appetit)
I hope you enjoy muhammarah and don’t forget to subscribe to zuzukhanom to get my latest ! 🙂