You are here: Home > Cuisine > Lebanese Vegetarian > Lebanese Dips > Muhhamarra Muhhamarra by Tarla Dalal 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. 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Close 04 Feb 2015 This recipe has been viewed 34772 times 5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD मुह्हामर्रा - हिन्दी में पढ़ें (Muhhamarra in Hindi) Muhhamarra recipe - How to make Muhhamarra Tags Lebanese DipsIndian Dips / SaucesNo Cooking Veg IndianCocktail PartyMixerQuick Indian Dips, Gravies & Sauces Preparation Time: 15 mins Cooking Time: 0 mins Total Time: 15 mins 1Makes 1 cup Show me for cup Ingredients 3/4 cup chopped walnuts (akhrot)1 tsp chopped garlic (lehsun)3/4 cup fresh bread crumbs2 whole dry kashmiri red chillies , broken into pieces1 tbsp pomegranate seeds (anardana)5 tbsp olive oil salt to tasteFor Serving herbed pita strips Method MethodSoak 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 tbspEnergy113 calProtein1.6 gCarbohydrates4.3 gFiber0.2 gFat9.9 gCholesterol0 mgSodium0 mgClick here to view calories for Muhhamarra