Muhammara

About This Recipe

Muhammara is the jewel of Aleppan mezze. Roasted red peppers are blended with coarsely ground walnuts, breadcrumbs, pomegranate molasses, cumin, and the city's trademark mildly hot dried pepper to produce a vibrant crimson dip that is simultaneously smoky, nutty, tart, and subtly spicy. Unlike many dips it has body and texture — the walnuts are left slightly chunky. It is equally at home spooned beside grilled lamb kofta, swirled into pasta, or simply scooped with warm flatbread. Muhammara takes only minutes to make yet tastes as though it has simmered for hours.

Ingredients

Serves 6

• 4 largered bell peppers
• 1 cupwalnuts, lightly toasted
• 3 tbspbreadcrumbs (day-old bread)
• 2 tbsppomegranate molasses
• 1 tbspAleppo pepper flakes (or mild chilli flakes)
• 1 tspcumin
• 1 clovegarlic
• 2 tbspextra-virgin olive oil, plus more to serve
• 1 tsplemon juice
• ¾ tspsalt

Instructions

1. 1

   Char the peppers

   Place peppers directly over a gas flame or under a very hot grill, turning every 2 minutes until blackened all over (~10 minutes). Transfer to a bowl, cover tightly with cling film, and steam 10 minutes. Peel, seed, and roughly chop.

2. 2

   Toast the walnuts

   In a dry skillet over medium heat, toast walnuts 3–4 minutes until fragrant and lightly coloured. Allow to cool slightly.

3. 3

   Blend

   In a food processor, pulse walnuts to a coarse crumble. Add roasted peppers, breadcrumbs, pomegranate molasses, Aleppo pepper, cumin, garlic, and salt. Pulse to a chunky paste — do not over-blend; texture is key.

4. 4

   Finish and serve

   With the processor running, drizzle in olive oil and lemon juice. Taste and adjust salt or pomegranate molasses. Spoon into a shallow bowl, swirl the top, drizzle with extra olive oil, and garnish with whole walnuts and a pinch of Aleppo pepper.

Variations

• •

  Add 1 tbsp tahini for a creamier, nuttier version.

• •

  Stir in a tablespoon of tomato paste for extra depth and colour.

• •

  Use it as a pasta sauce — thin with a splash of pasta water.

Storage

Refrigerate in an airtight container up to 5 days. Drizzle fresh olive oil over the surface to prevent oxidation. Do not freeze — the texture becomes watery.

Frequently Asked Questions