Muhammara
Muhammara has roots in the city of Aleppo, considered Syria's culinary capital and one of the oldest continuously documented cuisines in history. The name comes from an Arabic word meaning reddened, referring to the intense color given by the roasted peppers and hot pepper paste traditionally used. Before tomatoes arrived from the New World, peppers and pomegranate molasses were among the few sources of acidity and sweetness available to Syrian cooks, which explains their central role in this dip. Today, muhammara is part of the traditional Syrian and Lebanese mezze, served alongside other cold starters at the beginning of a meal, often paired with labneh and olives.
Roasted peppers
Red bell peppers roasted and peeled, sweet and smoky.
Toasted walnuts
Finely crushed walnuts give the thick texture and rich flavor.
Pomegranate molasses
A defining tart-sweet note from pomegranate syrup.
Served as a dip
Spread on flatbread or used as a sauce.
Ingredients 4 servings
- 4 large red bell peppers
- 200g walnuts
- 50g breadcrumbs
- 2 tbsp pomegranate molasses
- 1 tsp ground cumin
- 1/2 tsp Aleppo pepper flakes
- 2 tbsp olive oil
- 1 garlic clove
- Salt
- Lemon juice
How to make it
- 1ROAST PEPPERS: Roast the whole peppers directly over a flame or in the oven at 220°C, turning them, until blackened on the outside.
- 2PEEL: Place the peppers in a closed bag for 10 minutes to steam, then peel off the skin and remove the seeds.
- 3TOAST WALNUTS: Lightly toast the walnuts in a dry pan over low heat until fragrant.
- 4COMBINE INGREDIENTS: Put the peeled peppers, toasted walnuts, breadcrumbs, garlic, cumin and pepper flakes into a food processor.
- 5PROCESS: Blend everything until you get a thick paste, but with visible bits of walnut.
- 6ADD LIQUID: Add the pomegranate molasses, olive oil, lemon juice and salt, blend briefly to combine.
- 7SERVE: Serve at room temperature, drizzled with olive oil, alongside warm flatbread.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
