Syrian Baba Ghanoush and Muhammara

Syrian Baba Ghanoush and Muhammara

This recipe makes two Syrian appetizers: muhammara and baba ghanoush. The muhammara is made with sweet and hot pepper paste, fine kaak crumbs, walnuts, onion, spices, oil, pomegranate molasses, and tahini, along with nigella seeds, sesame seeds, and coffee, then left in the refrigerator. The baba ghanoush is based on grilled eggplant with grilled peppers, onion, tomato, parsley, mint, and pomegranate, seasoned with olive oil, pomegranate molasses, lemon, and salt, then served cold.

These are two Syrian-style appetizers: baba ghanoush and muhammara.

Like smoky eggplant dip and roasted pepper walnut dip.

Serve both as spreads with bread or vegetables.

Ingredients

  • 1 cup (or 4 kaak rings to yield approximately 1 cup) Fine kaak crumbs
  • 1/2 cup (100 ml) Olive oil for muhammara
  • 1/2 cup (100 ml) Pomegranate molasses for muhammara
  • 1/2 cup Tahini for muhammara
  • 1 teaspoon Nigella seeds
  • 1 teaspoon Toasted sesame seeds
  • 1 small Tomato
  • a little Chopped parsley
  • a little Chopped fresh mint
  • about 1/2 cup (100 ml) Olive oil for baba ghanoush
  • about 3 tablespoons Pomegranate molasses for baba ghanoush

Instructions

  1. To prepare the muhammara, place the sweet pepper paste and hot pepper paste in a bowl.
  2. To prepare the muhammara, add 1 cup of fine kaak crumbs to the bowl.
  3. To prepare the muhammara, add 1/2 cup of walnuts to the bowl.
  4. To prepare the muhammara, add 1 medium onion, very finely chopped, to the bowl.
  5. To prepare the muhammara, sauté the onion in a pan with a little olive oil, cumin, dried coriander, and paprika.
  6. To prepare the muhammara, add 1/2 cup of olive oil to the bowl.
  7. To prepare the muhammara, add 1/2 cup of pomegranate molasses to the bowl.
  8. To prepare the muhammara, add 1/2 cup of tahini to the bowl.
  9. To prepare the muhammara, add the nigella seeds, toasted sesame seeds, and 1/4 teaspoon of coffee to the bowl.
  10. To prepare the muhammara, add salt to the bowl, then mix the ingredients well in the bowl.
  11. To prepare the muhammara, place the bowl in the refrigerator until the ingredients absorb the flavors.
  12. To prepare the baba ghanoush, grill the eggplant over a gas flame, on a charcoal grill, or in the oven until cooked through.
  13. To prepare the baba ghanoush, grill the red pepper and green pepper with the eggplant over a gas flame, on a charcoal grill, or in the oven.
  14. To prepare the baba ghanoush, cover the grilled eggplant and peppers in a bowl or tray so that steam forms and helps with peeling.
  15. To prepare the baba ghanoush, peel the grilled eggplant and leave it in a colander to drain its liquid.
  16. To prepare the baba ghanoush, finely chop the eggplant and grilled peppers.
  17. To prepare the baba ghanoush, add 1 small onion, very finely chopped, to the bowl.
  18. To prepare the baba ghanoush, add 1 small tomato, with its watery pulp removed, to the bowl.
  19. To prepare the baba ghanoush, add the chopped parsley and chopped mint to the bowl.
  20. To prepare the baba ghanoush, add salt, olive oil, pomegranate molasses, and a squeeze of lemon to the bowl.
  21. To prepare the baba ghanoush, add pomegranate seeds to the bowl, then stir the ingredients well.
  22. To serve, place the muhammara and baba ghanoush in serving dishes with olive oil, pomegranate molasses, walnuts, and pomegranate seeds as indicated in the illustrated recipe.

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