Muhammara

Hot pepper and walnut dip
محمرة
2
bowls
Vegan
Vegan
Muhammara

Ingredients

  • 2 tbsp Hot pepper paste
  • 6 tbsp Hot tomato paste
  • 1 cup walnuts (roasted & crushed)
  • 1/2 tsp Cumin
  • 1 small Onion (diced)- optional
  • 2 tbsp Olive Oil

Components

Hot tomato paste

Ingredients

  • Tomatoes
  • Aleppo peppers
  • Sea salt

Preparation

Preparing the pepper

  • Wash and dry the peppers well
  • Slice them and discard the stems and the seeds
  • Grind them using a meat grinder

Preparing the tomato juice

  • Wash the tomatoes well
  • Sort them: keep the hard ones to prepare concasse, throw away the rotten ones, etc..
  • Remove the stems and any bruises or imperfections
  • Cut the tomatoes and throw them in a tomato churning machine
  • Add a handful of sea salt to the tomatoes as they are churned into a purée
  • Push the tomato purée through a sieve
  • Squeeze out all the juices and throw away the remaining seeds and skin

Cooking the paste

In a large shallow copper pot

  • Pour the pure tomato juice through a sieve into a large copper pot which is properly set on the fireplace
  • Monitor the fire and add the necessary wood to keep the heat consistent
  • Once the juice starts boiling and thickening, add the pepper and start stirring the pot to make sure the paste doesn't stick to the pot and get burned
  • Throw in a handful of sea salt
  • Once a while, clean the sides of the pot with a flexible spatula
  • After the mixture starts to thicken, taste to adjust the salt
  • Once the mixture thickens and resembles a paste, remove it from the heat

In clean dry jars

  • Instantly fill the canning jars with the hot tomato paste
  • Tap the jars to make sure all air comes out
  • Immediately, close the lids tight
Hot tomato paste
Hot tomato paste
Hot pepper paste

Ingredients

  • Aleppo peppers
  • Sea salt

Preparation

  • Wash and dry the peppers well
  • Slice them and discard the stems and the seeds
  • Layer them in metallic trays
  • Place the trays under the sun

Leave them under the sun for a few hours

  • Grind the peppers using a meat grinder
  • Pour the pepper purée in shallow trays with a generous amount of sea salt

Leave the trays under the sun for days. Stir them periodically until they are cooked and all the water has evaporated.

In clean dry jars

  • Fill the paste tightly in canning jars and cover them tightly as well.
Hot pepper paste
Hot pepper paste

Preparation

In a bowl

  • Stir all ingredients to combine.
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Muhammara
Condiments & preserves

Muhammara

Hot pepper and walnut dip

Ingredients

  • 2 tbsp Hot pepper paste
  • 6 tbsp Hot tomato paste
  • 1 cup walnuts (roasted & crushed)
  • 1/2 tsp Cumin
  • 1 small Onion (diced)- optional
  • 2 tbsp Olive Oil

Preparation

In a bowl

  • Stir all ingredients to combine.

Serving

We serve this dip topped with a generous amount of Olive oil.

It's a favorite with soups during winter and grills during summer.



URL: https://momsnotes.me/recipes/muhammara
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