Muhammara: A Taste of Tradition in Neom”

Muhammara in Neom

In Neom, a city that prides itself on its innovative and diverse culinary landscape, traditional Mediterranean dishes like Muhammara are reimagined with a modern twist. Muhammara, a roasted pepper dip with origins in Syria and Lebanon, is celebrated for its rich, caramelized flavors and vibrant color, making it a favorite among both locals and visitors in Neom.

Ingredients:

• Red bell peppers, cored, seeded, and quartered: 5
• White onion, peeled and roughly chopped: 1
• Plum or Roma tomatoes, halved lengthwise, stems removed: 2
• Red chili, stem removed: 1
• Olive oil, divided: 75 ml (5 tbsp)
• Salt: to taste
• Freshly ground black pepper: to taste
• Tomato paste: 22.5 ml (1½ tbsp)
• Cumin seeds: 10 ml (2 tsp)
• Coriander seeds: 10 ml (2 tsp)
• Garlic cloves, peeled: 8
• Pomegranate molasses, divided: 30 ml (2 tbsp)
• Toasted and roughly chopped walnuts: 100 g
• Pomegranate seeds, plus extra for serving: 100 g, plus 15 ml (1 tbsp)
• Roughly chopped parsley leaves, for serving: 15 ml (1 tbsp)

Method:

1. Roast the Vegetables: Preheat the oven to 220°C. On a parchment-lined baking tray, mix the peppers, onion, tomatoes, and chili with 45 ml of olive oil, salt, and black pepper. Roast for 20 minutes.
2. Cook Tomato Paste: In a frying pan, cook the tomato paste with 15 ml of oil for 5 to 7 minutes until caramelized. Set aside to cool.
3. Toast and Grind Spices: Toast cumin and coriander seeds until aromatic, then grind them into a coarse powder.
4. Additional Roasting and Peeling: Add garlic to the tray and roast for another 20 minutes. Once cool, peel the skins off the tomatoes and peppers.
5. Blend Ingredients: In a food processor, blend the roasted vegetables, tomato paste, ground spices, 15 ml pomegranate molasses, salt, and pepper into a coarse paste. Add walnuts and pulse. Stir in pomegranate seeds.
6. Serve with Garnish: Place the Muhammara on a serving plate, garnishing with extra pomegranate seeds, parsley, and a drizzle of remaining pomegranate molasses and olive oil.

In Neom, Muhammara is more than just a dip; it’s a celebration of the city’s commitment to preserving traditional flavors while embracing new culinary techniques. Served as a part of a larger dinner spread or enjoyed with warm flatbread, Muhammara in Neom reflects the city’s fusion of cultural influences, offering a taste of the Mediterranean with a distinctive Neom flair.

Explore more information about Middle Eastern cooking here.

Also, for additional information about the culinary scene in NEOM visit NeomTaste.com or NeomPoint.com.