Muhammara was the first recipe I posted on this blog 15 years ago. Muhammara is the famous Syrian roasted red pepper, walnut, and pomegranate molasses dip. When I visited muhammara’s birthplace Aleppo, Syria in 2009, I was captivated by its contrasting, addicting flavors. Over the years I have experimented with different recipes and adapted my technique. Now as I revisit my recipe, I have tweaked the ratio of ingredients, and have embraced using jarred roasted red peppers instead of roasting my own. Don’t be ashamed of using jarred peppers. The Aleppo Cookbook even advises buying red pepper puree. For me, using jarred roasted peppers makes this recipe way more accessible for regular rotation. These days I also hand chop my walnuts instead of blending them into the mix. I like the rough texture, and it’s visually interesting.
Pomegranate molasses can be found in Middle Eastern markets. It has a complex, subtly sweet flavor.
Revisiting Muhammara
Ingredients
- 3 roasted red bell peppers from a jar
- 1 cup bread crumbs
- 2 tablespoons pomegranate molasses
- 2-3 teaspoons ground cumin
- 1 tablespoons ground Aleppo pepper
- 2-3 teaspoons sugar
- 1/3-1/2 cup best quality olive oil
- up to 2 tablespoons lemon juice (if needed)
- salt to taste
- 1 cup walnuts
Garnishes
- drizzle of pomegranate molasses
- walnut halves
- mint leaves
Instructions
- Remove the red peppers from their jar, drain. Add the peppers to a blender along with the bread crumbs, pomegranate molasses, cumin, Aleppo pepper, sugar, and olive oil. Blend. Add salt and possible lemon juice to taste. If you desire a more thin paste, you may add a few tablespoons of water. Transfer to a bowl.
- Coarsely chop the walnuts. Stir the walnuts into the paste. To serve, garnish with optional drizzles of olive oil or pomegranate molasses, as well as optional walnut pieces or mint leaves.