Originating from the Levantine cuisine, Muhammara is a vibrant red dip made primarily from roasted red peppers and walnuts. It’s seasoned with garlic, olive oil, and pomegranate molasses, and breadcrumbs, giving it a unique taste that’s spicy, sweet, and tangy all at once. The inclusion of tahini and paprika adds a warmth that makes Muhammara a standout dish, whether served as a dip, spread, or condiment. Recipe compliments of The South African Mushroom Farmers’ Association.
Serves: 6 as a starter / canapé
Ingredients
For the muhammara:
- 4 large red bell peppers
- 100g walnuts
- 30g fresh breadcrumbs
- 1 Tbsp Aleppo pepper
- 50ml lemon juice
- 2 Tbsp tahini
- ½ tsp sweet smoked paprika
- 2 Tbsp pomegranate molasses
- 2 Tbsp olive oil
For the mushrooms:
- 500g portabellini mushrooms, thickly sliced
- 2 Tbsp olive oil
- 2 Tbsp soy sauce
- 2 Tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 small chilli, finely diced
- 2 Tbsp fresh coriander, chopped
To serve:
- 6 pita breads / flatbreads, warmed & charred
- Mixed olives
- Pickled onions
- Salt and pepper, to taste
Method
For the muhammara:
- Heat the oven on grill and move rack to upper third.
- Slice the bell peppers into quarters, discarding the core and cutting out any white veins.
- Rub them with a little olive oil and place on a baking tray.
- Grill in the oven, until skins are very charred and flesh is softened, about 15 minutes.
- Transfer bell peppers to a bowl and cover tightly with cling-film so they can steam.
- When cool enough to handle, peel and discard the skins.
- Lightly toast walnuts in a dry pan. Keep a small handful (about 20g) aside to crumble on top of the dip before serving.
- Pulse bell peppers, toasted walnuts, breadcrumbs, Aleppo pepper, lemon juice, tahini, paprika, pomegranate molasses and olive oil in a food processor until mostly smooth.
- Season muhammara lightly with salt.
- Plate in a shallow bowl and finish with reserved crumbled walnuts, a drizzle of olive oil and a pinch of Aleppo pepper.
For the mushrooms:
- Place mushrooms in a mixing bowl. Drizzle with the olive oil, soy sauce and balsamic.
- Scatter over the garlic, chilli and freshly ground black pepper.
- Toss to coat the mushrooms well in the mixture.
- Preheat air fryer to 190 ̊C.
- Place mushrooms in the air fryer basket and air fry for 4-5 minutes, depending on their size.
- When golden brown and tender remove from the air fryer.
- The mushroom cooking juices that accumulate in the bottom of the air fryer make an excellent dressing / sauce.
- Toss mushrooms with the fresh coriander.
- Serve warm mushrooms with the muhammara dip, flatbread, olives and pickled onions.