Muhammara (ezme) Recipe
Golema, red and green peppers, walnuts, hot peppers paste and garlic with olive oil chopped together.
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Ingredients
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Vegetables
Nuts and Spices
Oils
Method
Preparation
- 1
Prepare the Vegetables
Wash and deseed the red and green bell peppers. Cut them into quarters and place them on a baking sheet.
- 2
Roast the Peppers
Preheat your oven to 400°F (200°C). Roast the cut bell peppers in the oven for about 20 minutes or until the skins are charred. Remove from the oven and let them cool.
- 3
Prepare the Nuts
While the peppers are roasting, toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently, until they are fragrant. Allow to cool.
- 4
Mince the Garlic
Peel and mince the garlic cloves finely.
Blending
- 5
Combine Ingredients
In a food processor, combine the roasted bell peppers, walnuts, minced garlic, hot pepper paste, salt, and black pepper. Blend until the mixture is smooth but still has some texture.
- 6
Add Olive Oil
While the food processor is running, slowly add the olive oil until well combined and the desired consistency is reached.
Serving
- 7
Serve the Muhammara
Transfer the Muhammara to a serving bowl. You can drizzle a little extra olive oil on top for garnish. Serve with pita bread or fresh vegetables.
