📝 About This Recipe
Hailing from the ancient city of Aleppo, Syria, Muhammara is a masterpiece of Middle Eastern meze that balances smoky, sweet, savory, and spicy notes in every bite. This vibrant crimson dip combines the charred sweetness of roasted peppers with the earthy richness of toasted walnuts and the distinct tang of pomegranate molasses. It is a sophisticated, dairy-free appetizer that offers a complex texture and a deep umami profile that keeps guests coming back for more.
🥗 Ingredients
The Roasted Base
- 3 large Red Bell Peppers (fleshly and firm)
- 2 cups Shelled Walnuts (halves or pieces, toasted)
The Flavor Profile
- 3 cloves Garlic (roughly chopped)
- 3 tablespoons Pomegranate Molasses (thick and syrupy)
- 1.5 tablespoons Aleppo Pepper Flakes (or 1 tbsp red chili flakes + 1/2 tsp smoked paprika)
- 1 teaspoon Ground Cumin (toasted if possible)
- 1 tablespoon Tomato Paste (double concentrated)
- 1 tablespoon Fresh Lemon Juice (to brighten the flavors)
- 1/2 teaspoon Fine Sea Salt (adjust to taste)
Texture and Emulsion
- 1/2 cup Panko Breadcrumbs (plain and unseasoned)
- 1/3 cup Extra Virgin Olive Oil (high quality, cold-pressed)
For Garnish
- 2 tablespoons Pomegranate Seeds (for a pop of color and sweetness)
- 1 tablespoon Fresh Mint or Parsley (finely chopped)
- 1 tablespoon Reserved Walnuts (crushed)
- 1 tablespoon Olive Oil (for drizzling)
👨🍳 Instructions
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1
Preheat your oven's broiler to high and line a baking sheet with aluminum foil.
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2
Place the whole red peppers on the baking sheet and broil for 15-20 minutes, turning every 5 minutes with tongs until the skins are completely charred and blistered on all sides.
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3
Transfer the charred peppers to a bowl and cover tightly with plastic wrap; let them steam for 10 minutes to loosen the skins.
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4
While the peppers steam, place the walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, tossing frequently, until fragrant and golden. Set aside 1 tablespoon for garnish.
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5
Peel the charred skin off the peppers, discard the stems and seeds, and pat the flesh dry with a paper towel to remove excess moisture.
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6
In a food processor, pulse the toasted walnuts until they are finely ground but still have a bit of texture—do not process into a paste.
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7
Add the roasted red pepper flesh, garlic, breadcrumbs, pomegranate molasses, tomato paste, Aleppo pepper, cumin, lemon juice, and salt to the processor.
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8
Pulse the mixture until well combined. The ideal texture should be thick and slightly chunky, not a perfectly smooth purée.
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9
With the motor running on low, slowly drizzle in the extra virgin olive oil until the mixture emulsifies and takes on a glossy sheen.
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10
Taste the dip and adjust the seasoning, adding more pomegranate molasses for sweetness or lemon juice for acidity if needed.
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11
Transfer the Muhammara to a wide, shallow serving bowl and 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 to allow the flavors to meld and deepen.
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13
Just before serving, garnish with the reserved crushed walnuts, fresh pomegranate seeds, chopped herbs, and a generous final drizzle of olive oil.
💡 Chef's Tips
For the best flavor, use high-quality pomegranate molasses; it should be thick and dark, not thin and sugary. If you don't have Aleppo pepper, use a mix of smoked paprika and a pinch of cayenne to mimic the smoky-sweet heat. Don't skip toasting the walnuts; this step releases the oils and provides the essential nutty depth that defines the dish. Avoid over-processing the dip in the food processor; a little bit of grit and texture is traditional and more satisfying than a liquid purée. If the dip feels too thick after resting, stir in a teaspoon of warm water or a bit more olive oil to loosen it up.
🍽️ Serving Suggestions
Serve with warm, fluffy pita bread or crispy toasted pita chips for the classic experience. Pairs beautifully as a condiment for grilled lamb chops, chicken kebabs, or roasted cauliflower. Use it as a vibrant spread in a Mediterranean-style wrap with falafel and pickled vegetables. Accompany with a crisp, dry Rosé or a chilled glass of Arak for a traditional Middle Eastern pairing. Add it to a meze platter alongside hummus, baba ganoush, and briny Kalamata olives.