Muhammara with Multigrain Bread
“A spicy, nutty dip made from roasted red peppers and walnuts, served with crusty multigrain bread.”
Muhammara
Multigrain bread
Olive Oil
Garlic
Walnut
red peppersWhere it comes from
Muhammara is a vibrant dip hailing from the Levantine region, particularly Syria, where it's a staple in meze platters. Its nutty flavor and rich texture come from roasted red peppers and walnuts, often enjoyed with bread. Surprisingly, this dish can be traced back to ancient trade routes, where spices and flavors mingled across cultures.
On the Palate
How it's made
4 steps · Show ↓23 min active
How it's made
4 steps · Show ↓- 15 min
Preheat your oven to 180°C (350°F). Slice the multigrain bread into thick, even slices. Brush each slice generously with olive oil, ensuring the surface glistens. Arrange them on a baking tray.
- 210 min
Place the bread in the oven and toast until golden brown and crisp, about 10 minutes. You should smell the nutty aroma of the multigrains and olive oil.
Watch outKeep an eye on the bread to prevent burning; the edges should be golden, not dark brown.
- 33 min
While the bread is toasting, finely chop the garlic and walnuts. Warm a small pan over medium heat and toast the walnuts until they are fragrant and slightly darkened, about 3 minutes.
- 45 min
Remove the bread from the oven and let it cool slightly. Spread a generous layer of Muhammara on each slice, ensuring an even coating.
