📝 About This Recipe
Hailing from the ancient city of Aleppo, Muhammara is a masterclass in flavor balancing, weaving together smoky sweetness, earthy richness, and a gentle chili heat. This vibrant crimson spread features charred bell peppers and toasted walnuts, sharpened by the bright tang of pomegranate molasses and a whisper of cumin. It is a sophisticated, multi-textured condiment that elevates any mezze platter or grilled protein it touches.
🥗 Ingredients
The Roasted Base
- 3 large Red Bell Peppers (fleshly and firm)
- 1 tablespoon Olive Oil (for coating the peppers)
The Body and Texture
- 1.5 cups Walnuts (raw halves, toasted)
- 1/2 cup Panko Breadcrumbs (or fresh toasted breadcrumbs)
- 2 cloves Garlic (roughly chopped)
The Seasoning and Acid
- 3 tablespoons Pomegranate Molasses (high quality for best tang)
- 1 tablespoon Aleppo Pepper Flakes (or 2 tsp red pepper flakes + 1/2 tsp paprika)
- 1 tablespoon Tomato Paste (double concentrated)
- 1 teaspoon Ground Cumin (freshly toasted if possible)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/3 cup Extra Virgin Olive Oil (cold pressed)
- 1 teaspoon Kosher Salt (to taste)
For Garnish
- 2 tablespoons Pomegranate Arils (for a pop of color)
- 1 tablespoon Fresh Parsley (finely chopped)
- 2 tablespoons Toasted Walnuts (crushed)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C) or set your broiler to high. Line a baking sheet with parchment paper or aluminum foil.
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2
Rub the whole red bell peppers with a tablespoon of olive oil. Place them on the baking sheet and roast for 25-30 minutes, turning occasionally, until the skins are charred and blistered all over.
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3
Remove the peppers from the oven and immediately place them in a bowl. Cover the bowl tightly with plastic wrap; the steam will loosen the skins. Let them rest for 10-15 minutes.
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4
While the peppers steam, place the walnut halves in a dry skillet over medium heat. Toast for 3-5 minutes, tossing frequently, until they are fragrant and golden. Set aside to cool.
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5
Once the peppers are cool enough to handle, peel away the charred skins. Remove the stems and seeds, but do not rinse them—you want to keep that smoky flavor.
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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 over-process into a butter.
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7
Add the roasted red peppers, garlic cloves, breadcrumbs, pomegranate molasses, tomato paste, Aleppo pepper, cumin, lemon juice, and salt to the food processor.
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8
Pulse the mixture 10-12 times. You are looking for a thick, slightly chunky paste, not a completely smooth purée.
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9
With the processor running on low, slowly drizzle in the 1/3 cup of extra virgin olive oil. This will emulsify the sauce and give it a luxurious, glossy finish.
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10
Taste the Muhammara. Adjust the seasoning with more salt or pomegranate molasses if you prefer a more tart profile.
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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
Garnish with a drizzle of olive oil, a few drops of pomegranate molasses, the crushed walnuts, pomegranate arils, and fresh parsley.
💡 Chef's Tips
For the most authentic flavor, use Aleppo pepper which has a unique salty-sweet heat; if you can't find it, a mix of paprika and cayenne is a decent substitute. Do not skip toasting the walnuts; the heat releases essential oils that provide the backbone of the dish's flavor. If your Muhammara feels too thin, add an extra tablespoon of breadcrumbs; if it's too thick, add a teaspoon of water or more olive oil. Let the dip sit at room temperature for at least 30 minutes before serving to allow the flavors to meld and the breadcrumbs to hydrate. Avoid using jarred roasted peppers if possible, as the vinegar brine used in commercial jars can throw off the delicate balance of the sauce.
🍽️ Serving Suggestions
Serve as a dip with warm, fluffy pita bread or crisp pita chips. Use it as a vibrant spread for sandwiches, particularly those featuring grilled halloumi or roasted vegetables. Pair it as a condiment alongside grilled lamb chops or chicken skewers (shish taouk). Include it as a star component of a Mediterranean mezze platter with hummus, labneh, and olives. It pairs beautifully with a crisp, dry Rosé or an anise-flavored Arak diluted with water.