Syrian
Muhammara
A deep red Syrian walnut and roasted pepper dip from Aleppo, sharpened with pomegranate molasses and warmed with cumin and Aleppo pepper. It is served thick and glossy, with olive oil pooling in the ridges and bread alongside.
Ingredients
- Red bell peppers2 medium
- Walnuts3/4 cup
- Fresh breadcrumbs or finely crushed dry pita1/3 cup
- Extra virgin olive oil3 tbsp, plus more to serve
- Pomegranate molasses1 1/2 tbsp
- Aleppo pepper flakes1 tsp
- Ground cumin1/2 tsp
- Garlic1 small clove, crushed
- Lemon juice1 tsp
- Salt1/2 tsp, or to taste
- Walnut halves1 tbsp, for garnish
- Pomegranate seeds1 tbsp, optional, for garnish
Method
- Char the red peppers directly over a gas flame or under a hot broiler, turning often, until the skins are blackened and blistered all over.
- Place the peppers in a covered bowl for 10 minutes, then peel off the skins and remove the stems, seeds, and excess liquid.
- Toast the walnuts in a dry pan over medium heat for 3 to 4 minutes until fragrant, then let them cool.
- In a mortar or food processor, grind the walnuts with the breadcrumbs until coarse and sandy, not oily.
- Add the roasted peppers, pomegranate molasses, Aleppo pepper, cumin, crushed garlic, lemon juice, and salt.
- Pound or pulse until the mixture becomes a thick, slightly textured paste, scraping the sides as needed.
- Drizzle in the olive oil gradually while mixing until the muhammara is glossy and holds soft ridges.
- Taste and adjust with more salt, pomegranate molasses, or Aleppo pepper so it is sweet-tart, nutty, and gently spicy.
- Spread on a shallow plate, make swirls with the back of a spoon, and finish with olive oil, walnut halves, and pomegranate seeds if using.
Common questions
Can I substitute the walnuts, breadcrumbs, or pomegranate molasses in muhammara?
Yes. For walnuts, use toasted pecans or almonds, though the flavor will be less traditional. For breadcrumbs, use finely crushed pita or plain toast crumbs. If you lack pomegranate molasses, mix reduced balsamic with a little honey and lemon, but add sparingly.
How long does it take to make muhammara from start to finish?
Plan on about 25 to 35 minutes total. Charring and steaming the peppers takes around 15 minutes, toasting the walnuts 3 to 4 minutes, then blending and adjusting seasoning takes another 10 minutes.
What are the most common mistakes when making muhammara?
The biggest mistakes are not blackening the peppers enough, leaving too much liquid in the peppers, overprocessing the walnuts into nut butter, and adding too much oil too fast. Aim for a coarse, thick paste, not a smooth puree.
How should I store muhammara, and how long does it keep?
Store it in an airtight container in the refrigerator for up to 5 days. The flavor often improves after a few hours. Before serving, stir well and drizzle a little olive oil on top if it looks dry.
What is the best way to serve muhammara?
Serve it at room temperature with pita, crackers, or fresh vegetables. It also works well as part of a mezze spread, as a sandwich spread, or alongside grilled meats and roasted vegetables. Garnish with walnut halves and pomegranate seeds.