Syrian Muhammara Recipe

57 Shares
1
0
56

Muhammara is a delicious, lightly spicy dip made from roast red bell peppers and walnuts. It’s originally from the Levant countries of Syria and Lebanon. The first time I had it at a Syrian restaurant I was smitten. It’s just a glorious, all-purpose dip. You can serve it with pita or crudités or on top of roast chicken. 

What is Muhammara?

The name muhammara comes from the word for red in Arabic – “ahmar” – the invitingly deep red/orange color is a hallmark of the dish. Some variations of the recipe exist, but this is the traditional Aleppo style recipe with roasted red peppers, walnuts, and pomegranate molasses.

The only non-traditional aspect of this recipe is the use of a food processor to combine the ingredients – it’s often made with a mortar and pestle. 


Muhammara Recipe Ingredients

To make a traditional muhammara dip, you’ll need the following:

  • 6 red bell peppers
  • 1/2 cup walnuts
  • 3 tablespoons pomegranate molasses
  • 2 tablespoons olive oil
  • 3 cloves garlic, roughly chopped
  • 1 tablespoon freshly-squeezed lemon juice
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 1/2 cup bread crumbs

How to Make Muhammara

Follow these simple steps to make a delicious muhammara:

  • Preheat oven to 375 degrees F (190 C).
  • Roast whole peppers on a large baking tray for 30 to 40 minutes. Remove from oven and immediately place in a paper bag or large Tupperware and seal for 10 minutes, so steam is trapped. This will loosen the skin.
  • Meanwhile, add the walnuts, pomegranate molasses, olive oil, garlic, lemon juice, cumin, salt, red pepper flakes, and pita chips to a food processor. Pulse several times to combine.
  • Remove red peppers one at a time and remove stem and seeds from each pepper and then gently peel off the skin and discard.
  • Add the peppers to the food processor and whiz together till the mixture is smooth. Add more olive oil if the mixture is too firm and salt to taste.


Tips for Making Muhammara

The only finicky part of making this is roasting the red peppers and removing the skin – it cuts down on any bitterness if you get rid of the skin (although if you’re running short on time – it’s not absolutely necessary). If you want to make it really easy for yourself, you can buy the red peppers pre-roasted and prepared

The red peppers give this the bulk of the flavor, but the pomegranate molasses and the walnuts are what really take it over the top. If you can’t find the pomegranate molasses, you can make your own by reducing pomegranate juice.


Yield: 2 cups

Syrian Muhammara Recipe

Syrian Muhammara Recipe

This authentic muhammara recipe yields a lightly spicy dip made from roasted red peppers and walnuts.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 6 red bell peppers
  • 1/2 cup walnuts
  • 3 tablespoons pomegranate molasses
  • 2 tablespoons olive oil
  • 3 cloves garlic, roughly chopped
  • 1 tablespoon freshly-squeezed lemon juice
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 1/2 cup bread crumbs

Instructions

  1. Preheat oven to 375 degrees F (190 C).
  2. Roast whole peppers on a large baking tray for 30 to 40 minutes. Remove from oven and immediately place in a paper bag or large Tupperware and seal for 10 minutes, so steam is trapped. This will loosen the skin.
  3. Meanwhile, add the walnuts, pomegranate molasses, olive oil, garlic, lemon juice, cumin, salt, red pepper flakes, and pita chips to a food processor. Pulse several times to combine.
  4. Remove red peppers one at a time and remove stem and seeds from each pepper and then gently peel off the skin and discard.
  5. Add the peppers to the food processor and whiz together till the mixture is smooth. Add more olive oil if the mixture is too firm and salt to taste.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 199Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 426mgCarbohydrates: 24gFiber: 3gSugar: 13gProtein: 4g
57 Shares
1 comment
  1. Oh, I love Muhammara! I just haven’t dared to try to make my own. It looks straightforward though.

    Beautiful blog btw!

Leave a Reply

Your email address will not be published. Required fields are marked *