Muhhamarra

by Tarla Dalal

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.

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

मुह्हामर्रा - हिन्दी में पढ़ें (Muhhamarra in Hindi)

Added to 250 cookbooks This recipe has been viewed 25835 times

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.

Add your private note

Muhhamarra recipe - How to make Muhhamarra

Tags

Preparation Time: 15 mins Cooking Time: 0 mins Total Time: 15 mins Makes 1 cup (14 tbsp )
Show me for cup

Ingredients

3/4 cup chopped walnuts (akhrot)
1 tsp chopped garlic (lehsun)
3/4 cup fresh bread crumbs
2 whole dry kashmiri red chillies , broken into pieces
1 tbsp pomegranate seeds (anardana)
5 tbsp olive oil
salt to taste

For Serving
herbed pita strips

Method

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.