AppetizerSide DishSnack

Muhammara

Name: Muhammara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: lebanese, middle_eastern
Ingredients: 3 pcs red bell pepper halved and deseeded; 1 cup walnut toasted; 0.5 cup breadcrumb fine, plain; 2 tbsp pomegranate molasses; 1 tbsp lemon juice freshly squeezed; 1 clove garlic clove; 0.5 tsp cumin ground; 0.5 tsp red pepper flake; 0.5 tsp salt; 0.25 tsp black pepper ground; 3 tbsp olive oil extra virgin; 1 tbsp fresh parsley chopped (optional)

Muhammara is a vibrant and flavorful dip made from roasted red peppers, walnuts, and breadcrumbs, seasoned with pomegranate molasses and spices. This rich, slightly sweet, and tangy spread is perfect served with pita bread or fresh vegetables. It's a staple of Middle Eastern cuisine.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 409 kcal

Vegetarian

Allergen information: may contain gluten, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

3 pcsred bell pepper, halved and deseeded
1 cupwalnut, toasted
0.5 cupbreadcrumb, fine, plain
2 tbsppomegranate molasses
1 tbsplemon juice, freshly squeezed
1 clovegarlic clove
0.5 tspcumin, ground
0.5 tspred pepper flake
0.5 tspsalt
0.25 tspblack pepper, ground
3 tbspolive oil, extra virgin

garnish

1 tbspfresh parsley, chopped(optional)

Equipment

bowl · plastic wrap · food processor · baking sheet · parchment paper · serving bowl

The method

Step by step

1
Preheat your oven to 200°C (400°F).
About 5 min
2
Place the red bell peppers, cut side down, on a baking sheet lined with parchment paper.
3
Roast the peppers in the preheated oven for 25-30 minutes, or until the skins are blackened and blistered.
About 30 min
Cook’s note: Roasting the peppers deeply enhances their sweetness and smoky flavor.
4
Remove the roasted peppers from the oven and immediately transfer them to a bowl, covering it tightly with plastic wrap or a lid.
Cook’s note: The steam created will help loosen the skins, making them easier to peel.
5
Let the peppers steam for 10-15 minutes, then carefully peel off the skins.
About 15 min
6
In a food processor, combine the peeled roasted red peppers, walnuts, breadcrumbs, pomegranate molasses, lemon juice, garlic clove, cumin, red pepper flakes, salt, and black pepper.
About 2 min
Cook’s note: Start with less salt and pepper and adjust to taste later.
7
Pulse the mixture until it forms a coarse paste. For a smoother dip, process for a longer duration.
About 1 min
Cook’s note: Avoid over-processing; muhammara traditionally has some texture.
8
While the food processor is running, slowly drizzle in the olive oil until the mixture is well combined and reaches your desired consistency.
About 1 min
9
Taste and adjust seasonings as needed.
10
Transfer the muhammara to a serving bowl.
11
Garnish with fresh parsley if desired, and serve immediately with pita bread or raw vegetables.

Per serving

Nutrition

65%Score

Calories: 409kcal
Protein: 8g
Carbs: 30.3g
Fat: 30.7g
Fibre: 5.3g
Sugar: 12.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover muhammara in an airtight container in the refrigerator.

Reheating

Empty string if eaten cold