📝 About This Recipe
Hailing from the ancient culinary heart of Aleppo, Syria, Muhammara is a symphony of contrasting flavors: smoky, sweet, savory, and subtly spicy. This vibrant crimson dip combines the charred sweetness of roasted red peppers with the earthy richness of toasted walnuts and the distinct tang of pomegranate molasses. It is a masterpiece of texture and complexity that elevates any meze platter to gourmet status.
🥗 Ingredients
The Base
- 3 large Red bell peppers (firm and shiny)
- 1.5 cups Walnuts (shelled, halves or pieces)
- 1/2 cup Panko breadcrumbs (toasted for extra crunch)
The Flavor Profile
- 2 cloves Garlic (finely minced)
- 2 tablespoons Pomegranate molasses (thick and syrupy)
- 1 tablespoon Aleppo pepper flakes (or 1 tsp red pepper flakes + 1/2 tsp paprika)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Ground cumin (toasted)
- 1 tablespoon Tomato paste (for depth of color)
- 1/3 cup Extra virgin olive oil (high quality)
- 1/2 teaspoon Kosher salt (to taste)
- 1/2 teaspoon Sugar (optional, to balance acidity)
For Garnish
- 1 tablespoon Fresh parsley (finely chopped)
- 2 tablespoons Walnuts (crushed)
- 1 tablespoon Pomegranate seeds (fresh arils)
- 1 teaspoon Olive oil (for drizzling)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C). Place the whole red peppers on a baking sheet lined with foil.
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2
Roast the peppers for 30-40 minutes, turning occasionally with tongs, until the skin is charred and blistered on all sides.
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3
Immediately transfer the charred peppers to a bowl and cover tightly with plastic wrap. Let them steam for 15 minutes; this makes the skins slide right off.
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4
While the peppers steam, place the walnuts on a separate baking tray and toast in the oven for 5-7 minutes until fragrant and golden. Watch them closely so they don't burn.
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5
Remove the skins, stems, and seeds from the cooled peppers. Pat the flesh dry with paper towels to prevent the dip from becoming watery.
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6
In a food processor, pulse the toasted walnuts until they are finely ground but not yet a paste.
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7
Add the roasted red pepper flesh, breadcrumbs, garlic, pomegranate molasses, Aleppo pepper, cumin, tomato paste, and lemon juice to the processor.
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8
Pulse the mixture until well combined. You want a slightly chunky, textured consistency, not a completely smooth purée.
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9
With the processor running on low, slowly drizzle in the extra virgin olive oil until the dip becomes glossy and emulsified.
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10
Taste the Muhammara. Add salt, sugar, or more lemon juice as needed to find the perfect balance of sweet, sour, and spicy.
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11
Transfer the dip to a shallow bowl. Use the back of a spoon to create a decorative swirl or well in the center.
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12
Chill for at least 30 minutes before serving to allow the flavors to meld and deepen.
💡 Chef's Tips
For the best flavor, roast your own peppers rather than using jarred ones; the fresh char is irreplaceable. If the dip feels too thick, add a teaspoon of water or more olive oil; if too thin, add a tablespoon more breadcrumbs. Use Aleppo pepper if possible; it has a unique fruity heat that defines the authentic Syrian flavor profile. Toast your walnuts and breadcrumbs! This step adds a crucial nutty depth that sets professional Muhammara apart. This dip actually tastes better the next day, making it a perfect make-ahead appetizer for parties.
🍽️ Serving Suggestions
Serve with warm, fluffy pita bread or crispy pita chips for the classic meze experience. Pair with a crisp, dry Rosé or a light-bodied red like Pinot Noir to complement the smokiness. Use it as a sophisticated spread for roast lamb or grilled chicken sandwiches. Arrange on a platter with sliced cucumbers, radishes, and salty feta cheese for a healthy snack. Dollop over grilled halloumi cheese for a stunning vegetarian appetizer.