Smoked Muhamarra

There's a moment at a good dinner table when one dip quietly becomes the one everyone keeps going back to. That's muhammara.

Ours starts with fire-roasted red peppers — sweet, and roasted to perfection then we do what we do: cold-smoke it. Low and slow, the same way we smoke everything in our lineup. We then blend them with walnuts, extra virgin olive oil, balsamic, and cumin. The result is a spread with real depth. Smoky but not heavy. Sweet and a little bit nutty. The kind of flavour that makes people stop mid-conversation.

Serve it as a dip with warm flatbread or tortilla chips. Spread it under grilled lamb or chicken straight off the grill. Build a mezze board around it. Spoon it alongside roasted vegetables. There's no wrong way — just different reasons to open another jar.

Ingredients: Smoked Roasted Red Peppers, Walnuts, Balsamic Vinegar, Extra Virgin Olive Oil, Cumin, Salt

Made in small batches in Coquitlam, BC. No shortcuts. No fillers. Just the good stuff, smoked properly.

 

Links To Recipes:

The Canada Day Smoked Muhammara Burger

Cedar-Plank Salmon with Smoked Muhammara

Crispy Tofu with Smoked Muhammara, Walnuts & Parsley

Smoked Muhammara Baked Cod with a walnut crust, wilted greens, and lemon

Smoked Muhammara Roasted Baby Potatoes with crumbled feta, fresh herbs, and a drizzle of honey