This Syrian Muhammara recipe is the best Mediterranean roasted red pepper dip. Enjoy it with warm pita bread, fresh vegetables, or with grilled chicken, fish, or kebabs.
The Syrian Muhammara is a spicy dip bursting with flavor; my favorite Mediterranean dip!
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What is Muhammara?
It's a thick and nutty dip with a spicy, flavorful kick that is sour and sweet all at once. This great Syrian classic recipe is made with Aleppo peppers, walnuts, and breadcrumbs and spiced with garlic and pomegranate molasses.
This delicious red pepper and walnut dip originated in the Syrian city of Aleppo but is now loved all over the Middle East. I tried it for the first time at a friend’s house and was blown away by the flavors, so now I make it at home, too. Try our Syrian Stuffed Vine Leaves, too; they are incredibly delicious!
Recipe ingredients
- Red bell peppers: I recommend roasting the peppers yourself; it is easy, goes pretty quickly, and yields the best results.
- You could make the muhammara with roasted peppers from a jar if you want this to go really fast, but muhammara made with freshly roasted peppers is so much better.
- Check out more dips made with roasted red peppers: Red Pepper Dip, Ajvar, or Romanian Zacusca.
- Fresh breadcrumbs: They help thicken the Syrian dip. You will need about 2 slices, enough to get ¾ cup of fresh bread crumbs.
- Aleppo pepper flakes: These are medium-hot pepper flakes. If you can find them, replace them with regular red pepper flakes or a little cayenne pepper, and add a pinch of sweet paprika powder.
- Pomegranate molasses imparts the Mediterranean roasted red pepper dip its authentic flavor, a sweet and tangy taste that is out of this world. You can find it in large grocery stores, Middle Eastern grocery stores, or online. Pomegranate molasses is not pomegranate juice.
- Tomato paste: It adds flavor and gives the Syrian muhammara its deep red color.
- Extra virgin olive oil: I prefer mild (not too bitter) flavored olive oil.
- Other ingredients: Walnuts, fresh garlic cloves, fine sea salt or kosher salt, sumac, and fresh thyme leaves to garnish the dip (the garnish is optional).
See the recipe card for full information on ingredients and quantities.
Try more of our delicious recipes for Mediterranean dips: Fava Bean Dip, Persian Eggplant Dip, or The Best Hummus.
How to make Syrian muhammara?
Step #1: Roast the red peppers on a rimmed baking sheet until they are soft and the skin is blackened and blistered.
Step #2: Remove and immediately place a piece of plastic wrap directly over them.
Step # 3: Leave until cool enough to handle, then peel and deseed them.
Step #4: Roast the walnuts, remove the bread crust, and coarsely process the bread pieces in the food processor.
Step #5: Add walnuts, peppers, garlic, pomegranate molasses, and spices and process until smooth.
Step #6: Slowly pour the olive oil while the motor runs.
Quicker version: Quarter and deseed the peppers and cook them under the grill of your oven. Keep an eye on them; 5 to 10 minutes should be enough for the pepper pieces to blacken and blister. You can also use roasted red peppers (peeled) from a jar.
Tip: Cover the roasted red peppers with plastic wrap. This method makes peeling them very easy. Leave them until cool enough to handle, then remove the peel.
Recipe FAQ
Replace them with medium-hot red pepper flakes or a pinch of cayenne pepper, and add a little sweet paprika powder.
I wouldn’t; it is such a vital ingredient. However, if you can’t find it, you can substitute it with a little bit of balsamic vinegar or lemon juice and some honey or maple syrup to keep the recipe vegan. Adjust the taste as you go until you get the perfect balance of sweetness and tanginess characteristic of the Syrian muhammara recipe.
Refrigerate the Middle Eastern dip in an airtight container for 5-6 days.
How to serve Muhammara?
- Muhammara can be served as a dip for raw vegetables or pita chips as part of a mezze platter.
- It is excellent as a bread spread on flatbread or regular bread or as a sauce for kebabs or grilled meats.
- Add a generous dollop of Syrian muhammara to our Chicken Shawarma Plate, or serve it with Roasted Pumpkin Wedges or Fried Lamb Chops.
- We even had spaghetti with muhammara; the combination was delicious!
Make a Mediterranean menu
Starter: Syrian Muhammara on Afghan Flatbread with raw vegetable sticks.
Main and side dishes: Baked Lamb Chops and Potatoes and French Beans.
Dessert: Macerated Strawberries with whipped cream.
Do you like this recipe?
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Syrian Muhammara Recipe
Equipment
- Baking sheet
- Food processor
- Frying pan
Ingredients
- 3 red bell peppers
- 2 oz white bread about 2 slices, 60 g, Note 1
- ¾ cup walnuts chopped 90 g/ 3 oz
- 1 garlic clove
- 1 tablespoon Aleppo pepper flakes Note 2
- 2 tablespoons pomegranate molasses Note 3
- ¼ cup tomato paste 60 g/ 2 oz
- ¼ cup extra virgin olive oil 60 ml + extra to drizzle
- fine sea salt to taste
- sumac and fresh thyme for garnish, optional
Instructions
Roast the peppers:
- Preheat the oven to 400°F/200°C. Line the baking sheet with parchment paper. Roast the peppers for 35-45 minutes (depending on their size and your oven) or until they are soft and the skin is blackened and blistered.3 red bell peppers
- For a quicker version, quarter and deseed the peppers and cook them under the grill of your oven. Keep an eye on them; 5 to 10 minutes should be enough for the pepper pieces to blacken and blister.
- Prepare peppers: Remove the peppers from the oven and immediately place a piece of plastic wrap directly over them. This will make peeling them easy. Leave them until cool enough to handle, then remove the peel and the seeds.
Muhammara dip:
- Toast the walnuts in a dry pan without any added fat. Keep a close eye and shake the pan frequently to prevent burning, as it can happen fast if you're not careful. Once the walnuts are nicely toasted, immediately transfer them to a plate.¾ cup walnuts/ 90 g
- Make breadcrumbs: Remove the crust and break the bread into smaller pieces. Process them until you get coarse breadcrumbs.2 oz white bread / 60 g
- Process: Add almost all the walnuts (leave a few aside for the garnish), peppers, garlic clove, pomegranate molasses, tomato paste, and spices to the food processor and process until smooth.1 garlic clove + 1 tablespoon Aleppo pepper flakes + 2 tablespoons pomegranate molasses + ¼ cup tomato paste / 60 g + fine sea salt
- Slowly pour in the olive oil while the motor is running.¼ cup extra virgin olive oil / 60 ml
- Adjust the seasoning with salt. Transfer muhammara to a serving bowl, drizzle it with a little olive oil, and sprinkle with the remaining walnuts, sumac, and fresh thyme leaves (optional) just before serving.
Notes
- Bread: You will need about 2 slices or ¾ cup fresh breadcrumbs.
- Aleppo peppers are medium-hot red pepper flakes. You can use regular red pepper flakes or a bit of cayenne pepper instead and add about ½ teaspoon of sweet paprika powder to the mixture.
- Pomegranate molasses is crucial for authentic taste, so it's best not to substitute it. But if you can't find it, you can try using balsamic vinegar or lemon juice and honey or maple syrup (vegan). Adjust the taste as you go until you get the characteristic slightly sweet and tangy flavor.
Anca says
I looked at pomegranate molasses last time I've been to the International Shop, but I had no idea what to do with it, so didn't buy it. Now I wish I did, because this looks amazing and I would love to try it.
Adina says
I use it mostly for this muhammara myself, I make it quite often. The pomegranate molasses is really good, slightly sour and aromatic and I should definitely find more ways to integrate it in my cooking.
Sissi says
What a lovely dip, Adina! And such a nice change from hummus too. I still remember the vine leaf rolls you've posted. I love all the ingredients and I'm sure I'd love it (especially if I added some chillies to make it hot!).