📝 About This Recipe
Hailing from the ancient city of Aleppo, Muhammara is a masterclass in balance, hitting every taste bud with notes of smoky sweetness, savory nuttiness, and a gentle chili warmth. This vibrant crimson dip combines fire-roasted bell peppers with buttery toasted walnuts and the distinct, tangy-sweet complexity of pomegranate molasses. It is a luxurious, textured centerpiece for any mezze platter that tastes even better the next day as the flavors meld.
🥗 Ingredients
The Roasted Base
- 3 large Red Bell Peppers (flesh and firm)
- 1 tablespoon Extra Virgin Olive Oil (for coating the peppers)
The Heart of the Dip
- 1.5 cups Walnut Halves (shelled and lightly toasted)
- 1/2 cup Panko Breadcrumbs (toasted for extra crunch)
- 2 large Garlic Cloves (peeled and roughly chopped)
- 3 tablespoons Pomegranate Molasses (high quality for best acidity)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Tomato Paste (concentrated flavor)
Spices and Aromatics
- 1.5 teaspoons Aleppo Pepper Flakes (or 1 tsp red pepper flakes + 1/2 tsp paprika)
- 1 teaspoon Ground Cumin (toasted)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/3 cup Extra Virgin Olive Oil (fruity and high quality)
For Garnish
- 2 tablespoons Walnuts (finely crushed)
- 1 tablespoon Fresh Parsley (finely chopped)
- 2 tablespoons Pomegranate Seeds (for a pop of color and sweetness)
- 1 teaspoon Olive Oil (for a final drizzle)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C). Alternatively, you can use a gas stove flame for a more intense smoky flavor.
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2
Rub the whole red bell peppers with a tablespoon of olive oil. Place them on a parchment-lined baking sheet and roast for 25-30 minutes, turning occasionally, until the skin is charred and blistered all over.
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3
Immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10-15 minutes; this makes the skins slide off effortlessly.
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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 golden. Reserve 2 tablespoons for garnish and set the rest aside.
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5
In the same skillet, briefly toast the breadcrumbs for 1-2 minutes until they turn a light golden brown to ensure they don't make the dip soggy.
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6
Peel the charred skins off the peppers, discard the stems and seeds, and pat the flesh dry with paper towels to remove excess moisture.
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7
In a food processor, pulse the toasted walnuts and garlic until they are finely ground but not yet a paste.
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8
Add the roasted peppers, breadcrumbs, pomegranate molasses, lemon juice, tomato paste, Aleppo pepper, cumin, and salt to the processor.
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9
Pulse the mixture until well combined. You want a slightly chunky texture, not a perfectly smooth puree.
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10
While the processor is running on low, slowly drizzle in the 1/3 cup of olive oil to emulsify the dip and create a silky mouthfeel.
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11
Taste and adjust the seasoning. Add more pomegranate molasses for tartness or more salt as needed.
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12
Transfer the Muhammara 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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13
Garnish with the reserved crushed walnuts, fresh parsley, and a generous sprinkle of pomegranate seeds.
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14
Drizzle with a final touch of olive oil and let the dip sit at room temperature for at least 30 minutes before serving to allow the flavors to develop.
💡 Chef's Tips
Always pat your roasted peppers dry; excess water is the enemy of a rich, thick Muhammara. If you can't find Aleppo pepper, use a mix of sweet paprika and a pinch of cayenne to mimic the fruity heat. For the best texture, avoid over-processing; the dip should have a rustic, nutty bite rather than being a liquid sauce. If the dip feels too thick, add a teaspoon of warm water or more olive oil to loosen it up. This dip actually tastes better after 24 hours in the fridge, making it a perfect make-ahead appetizer.
🍽️ Serving Suggestions
Serve alongside warm, fluffy pita bread or crisp pita chips for the classic experience. Pairs beautifully as a condiment for grilled lamb chops or kebabs to cut through the richness of the meat. Use it as a vibrant spread for a Mediterranean-style vegetable wrap or sandwich. Accompany with a crisp, dry Rosé or a chilled glass of Arak for an authentic Middle Eastern pairing. Include it on a platter with feta cheese, kalamata olives, and fresh cucumber slices.