Syrian Muhammara Recipe

syrian muhammara dip topped with herbs in a small blue bowl.

5 from 1 vote

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.

Prep Time20

Cook Time40

Total Time1

Course: Dips, Sauces and Dressings

Cuisine: Syrian

Diet: Vegan

Servings: servings

Calories: 230kcal

Author: Adina

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.

Nutrition