Muhammara recipe
Muhammara is the classic Aleppian house dip in Syrian restaurants and homes alike. A glorious balance of roasted red peppers, pomegranate molasses, walnuts and garlic, it is most commonly eaten with bread as part of a mezze meal. Here's more information on the history of muhammara.
Ingredients
- 3 large red peppers
- 100 g lightly toasted walnuts
- 0.5 white onion
- 1 clove garlic
- 1 tbsp pomegranate molasses
- 3 handfuls breadcrumbs
- 1 glug extra virgin olive oil
- 0.5 lemon, juice only
- 1 small sprinkle of dried chilli flakes
- 1 pinch sea salt
- 3 large red peppers
- 3.5 oz lightly toasted walnuts
- 0.5 white onion
- 1 clove garlic
- 1 tbsp pomegranate molasses
- 3 handfuls breadcrumbs
- 1 glug extra virgin olive oil
- 0.5 lemon, juice only
- 1 small sprinkle of dried chilli flakes
- 1 pinch sea salt
- 3 large red peppers
- 3.5 oz lightly toasted walnuts
- 0.5 white onion
- 1 clove garlic
- 1 tbsp pomegranate molasses
- 3 handfuls breadcrumbs
- 1 glug extra virgin olive oil
- 0.5 lemon, juice only
- 1 small sprinkle of dried chilli flakes
- 1 pinch sea salt
- 1 dash extra virgin olive oil
- 1 handful toasted walnuts
- 2 lightly toasted flat bread
- 1 dash extra virgin olive oil
- 1 handful toasted walnuts
- 2 lightly toasted flat bread
- 1 dash extra virgin olive oil
- 1 handful toasted walnuts
- 2 lightly toasted flat bread
Details
- Cuisine: Middle Eastern
- Recipe Type: Sauce
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Set the oven to 200C/180C fan/gas 6. Once hot, place the peppers inside and let them blacken and wilt slightly. This should take up to half an hour.
- Scatter the walnuts on a baking tray and toast for a couple of minutes, moving regularly. You should be able to smell their oily, nutty aroma without burning.
- Pull out the stems and seeds of the peppers and place in a blender along with the nuts, onion, garlic, pomegranate molasses, breadcrumbs, oil, chilli flakes and lemon. Whizz up in the blender until combined. Taste and gauge the balance of flavours - sweet should be equal to sour.
- Muhammara works well if left to sit and mature in the fridge for a few hours - this will soften the garlic and allow the flavours to combine.
- When ready to serve, put into a bowl with a glug of extra virgin olive oil and a scattering more of toasted walnuts. Enjoy with some good quality flatbread.
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