Classic Muhammara
Traditional dish · Syrian
A rich and flavorful roasted red pepper and walnut dip, originating from Aleppo, Syria. It balances sweet, smoky, and slightly spicy notes with a satisfying texture.
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Ingredients
- Roasted red peppers2 cups
- Walnuts1 cup
- Breadcrumbs1/2 cup
- Pomegranate molasses2 tablespoons
- Olive oil2 tablespoons
- Aleppo pepper flakes1-2 teaspoons
- Cumin1 teaspoon
- Lemon juice1 tablespoon
- Garlic1 clove
- Saltto taste
- Black pepperto taste
Steps
- 1
If using whole roasted peppers, remove stems and seeds. Pat them dry.
- 2
In a food processor, combine roasted red peppers, walnuts, breadcrumbs, pomegranate molasses, olive oil, Aleppo pepper flakes, cumin, lemon juice, and garlic.
- 3
Pulse until the mixture is well combined but still has some texture. Do not over-process into a smooth paste.
- 4
Season with salt and black pepper to taste.
- 5
Transfer to a serving bowl. Drizzle with a little extra olive oil and garnish with more chopped walnuts or pomegranate seeds if desired.
