📝 About This Recipe
A vibrant, ruby-red masterpiece originating from Aleppo, Syria, Muhammara is the perfect balance of smoky sweetness and earthy nuttiness. This luxurious dip features charred red peppers blended with toasted walnuts, tangy pomegranate molasses, and a hint of spice from traditional Aleppo pepper flakes. It is a sophisticated addition to any mezze platter, offering a complex flavor profile that is simultaneously savory, tart, and deeply satisfying.
🥗 Ingredients
The Base
- 3 large Red bell peppers (fresh and firm)
- 1 1/2 cups Walnuts (shelled and raw)
- 1/2 cup Panko breadcrumbs (plain, toasted until golden)
The Aromatics and Seasoning
- 2 cloves Garlic (finely minced or pressed)
- 3 tablespoons Pomegranate molasses (high quality for best acidity)
- 1 tablespoon Aleppo pepper flakes (or a mix of paprika and cayenne)
- 1 teaspoon Ground cumin (toasted if possible)
- 1 tablespoon Tomato paste (for depth of color and umami)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/3 cup Extra virgin olive oil (plus extra for drizzling)
- 1/2 teaspoon Sea salt (adjust to taste)
- 1/2 teaspoon Sugar (optional, to balance the acidity)
For Garnish
- 2 tablespoons Pomegranate arils (fresh)
- 1 tablespoon Fresh parsley (finely chopped)
- 4-5 pieces Walnut halves (lightly toasted)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C) or set your broiler to high. Place the whole red bell peppers on a baking sheet lined with foil.
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2
Roast the peppers for 25-30 minutes, turning occasionally with tongs, until the skins are 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 or place them in a sealed paper bag. Let them steam for 10-15 minutes; this makes the skins easy to peel.
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4
While the peppers steam, place the walnuts in a dry skillet over medium heat. Toast for 3-5 minutes until fragrant and slightly golden, being careful not to burn them.
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5
Peel the charred skin off the peppers, discard the stems and seeds, and roughly chop the flesh. Avoid rinsing them under water, as this washes away the smoky flavor.
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6
In a food processor, pulse the toasted walnuts until they are finely ground but still retain a bit of texture—do not turn them into a paste yet.
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7
Add the roasted peppers, breadcrumbs, garlic, pomegranate molasses, Aleppo pepper, cumin, tomato paste, lemon juice, salt, and sugar to the food processor.
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8
Pulse the mixture several times until the ingredients are well combined. You want a thick, slightly chunky 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 in a steady stream until the dip emulsifies and becomes glossy.
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10
Taste the Muhammara and adjust the seasoning. Add more pomegranate molasses for tartness, Aleppo pepper for heat, or salt as needed.
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11
Transfer the dip to a shallow serving bowl. Use the back of a spoon to create a decorative swirl or well in the center.
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12
Let the dip rest at room temperature for at least 30 minutes before serving. This allows the breadcrumbs to hydrate and the flavors to fully meld together.
💡 Chef's Tips
Always toast your walnuts; it releases the oils and provides a much deeper nutty flavor. If you cannot find Aleppo pepper, use 2 parts sweet paprika and 1 part cayenne pepper as a substitute. For the best texture, use a food processor rather than a high-speed blender to avoid making the dip too liquid. Quality pomegranate molasses is key—look for brands that list only pomegranate juice as the ingredient without added corn syrup. Muhammara tastes even better the next day, making it a perfect make-ahead appetizer for parties.
🍽️ Serving Suggestions
Serve with warm, fluffy pita bread or toasted pita chips for a classic experience. Pairs beautifully as a condiment for grilled lamb chops or chicken tawook skewers. Use it as a vibrant spread inside a roasted vegetable wrap or a halloumi sandwich. Arrange on a mezze platter alongside hummus, baba ganoush, and briny kalamata olives. Enjoy with a glass of crisp, chilled Rosé or a traditional Middle Eastern mint tea.