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Muhhamarra means ‘reddened’ in Arabic, and that hints at the nature of this recipe. Hailing from Syria, Muhhamarra is typically a hot and spicy dip made with dry red chillies. Here, we have modified the recipe to moderate the spiciness, so it would appeal to all. In this version, walnuts, garlic and red chillies team up with a sprinkling of pomegranate seeds for aroma and bread crumbs for volume and texture. The Muhhamarra is an unusual dip, with a texture similar to hummus. Use a small mixer jar to ensure proper grinding, and serve fresh with pita strips.
- Soak the dry red chillies in enough hot water in a bowl,cover with a lid and keep aside for 15 minutes. Drain well.
- Combine all the ingredients, including the red chillies and blend in a mixer till smooth.
- Refrigerate for at least 1 hour and serve chilled with herbed pita strips.
Nutrient values (Abbrv) per tbsp
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