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.
Muhhamarra recipe - How to make Muhhamarra
Preparation Time: Cooking Time: Total Time:
Makes 1 cup
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.
| Energy | 113 cal |
| Protein | 1.6 g |
| Carbohydrates | 4.3 g |
| Fiber | 0.2 g |
| Fat | 9.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 48.6 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0 mg |
| Folic Acid | 7.3 mcg |
| Calcium | 7.7 mg |
| Iron | 0.3 mg |
| Magnesium | 21.1 mg |
| Phosphorus | 26.6 mg |
| Sodium | 0 mg |
| Potassium | 33.6 mg |
| Zinc | 0.2 mg |
Love the walnuts combined with red chillies and garlic and mixed in with olive oil.