📝 About This Recipe
Hailing from the ancient culinary crossroads of Aleppo, Syria, Muhammara is a masterpiece of balance, blending the smokiness of charred peppers with the earthy richness of toasted walnuts. This vibrant crimson spread offers a complex profile of sweet, savory, and spicy notes, sharpened by the tang of pomegranate molasses and a whisper of cumin. It is more than just a dip; it is a luxurious, textured celebration of Levantine flavors that transforms any appetizer spread into a gourmet feast.
🥗 Ingredients
The Roasted Base
- 3 large Red Bell Peppers (fleshy and firm)
- 1 tablespoon Extra Virgin Olive Oil (for coating the peppers)
The Heart and Texture
- 1.5 cups Walnut Halves (raw, high quality)
- 1/2 cup Panko Breadcrumbs (or fresh breadcrumbs for a softer texture)
The Flavor Profile
- 2 tablespoons Pomegranate Molasses (thick and syrupy)
- 1 tablespoon Aleppo Pepper Flakes (can substitute with 1 tsp red pepper flakes + 1/2 tsp paprika)
- 1 tablespoon Tomato Paste (double concentrated)
- 2 pieces Garlic Cloves (minced)
- 1 teaspoon Ground Cumin (freshly toasted if possible)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/3 cup Extra Virgin Olive Oil (plus more for drizzling)
- 1/2 teaspoon Kosher Salt (to taste)
For Garnish
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 tablespoon Crushed Walnuts (reserved from the main batch)
- 1 tablespoon Pomegranate Arils (optional, for a pop of color)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C). Rub the whole red bell peppers with a tablespoon of olive oil and place them on a parchment-lined baking sheet.
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2
Roast the peppers for 30-35 minutes, turning them occasionally with tongs, until the skins are charred and blistered and the flesh is collapsed.
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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 right off.
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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, shaking the pan frequently to prevent burning.
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5
Once cool enough to handle, peel the peppers, discard the stems and seeds, and pat the flesh dry with paper towels to remove excess moisture.
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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.
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7
Add the roasted pepper flesh, breadcrumbs, garlic, tomato paste, pomegranate molasses, Aleppo pepper, cumin, and lemon juice to the food processor.
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8
Pulse the mixture 10-12 times. You are looking for a thick, slightly chunky consistency, not a smooth purée.
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9
With the processor running on low, slowly drizzle in the 1/3 cup of olive oil until the mixture is emulsified and glossy.
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10
Season with salt to taste and give it one final quick pulse to incorporate.
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11
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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12
Cover and let the flavors meld at room temperature for at least 30 minutes before serving.
💡 Chef's Tips
Always toast your walnuts; it releases essential oils that provide the signature deep, nutty flavor. If the dip feels too thick, add a teaspoon of warm water or more olive oil to loosen it up. Use high-quality pomegranate molasses—it should be tart and thick like balsamic glaze, not thin like syrup. For the best texture, avoid over-processing; a traditional Muhammara should have a distinct 'grain' from the nuts and breadcrumbs. If you can't find Aleppo pepper, use a mix of smoked paprika and a pinch of cayenne for that specific fruity-heat profile.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or crisp lavash crackers. Pair with a chilled glass of dry Rosé or a crisp Arak with ice and water. Use it as a vibrant bed for grilled lamb chops or roasted chicken skewers. Include it as part of a Mezze platter alongside hummus, labneh, and olives. Serve with crunchy crudités like cucumber spears, radishes, and bell pepper strips.