I am on a roll with peppers. What can I say… who can resist fire roasted peppers in the summer when the grill is going. Broiling peppers releases the natural sugars, which makes this hot tamale a winner for many recipes.
A little while back, I took a culinary class led by Jennifer Abadi at The Natural Gourmet Institute. We made a host of dishes from the famed Silk Road. One of them was this Muhammara dip. It is addictive!! So much so that I had to make it again.
Muhammara also pronounced mhammara, which means red color — originates from Aleppo, Syria, and is quite popular in the Middle East. It is a spicy red pepper dip, easy to make and can be served warm or cold. I suggest serving it with crusty bread or fresh veggies.
What makes this dip unique is the unusual combination of spices and ingredients that are used.
Remove from the broiler and let cool until lukewarm. Peel the thin skin from each pepper