Side DishAppetizer

Muhammara

Name: Muhammara
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: levantine
Ingredients: 3 pcs red bell pepper; 1 cup walnut toasted; 0.5 cup breadcrumb; 2 tbsp pomegranate molasses; 1 tbsp lemon juice; 1 clove garlic minced; 0.5 tsp cumin ground; 0.5 tsp red pepper flake; 0.25 cup olive oil; 0.5 tsp salt; 0.25 tsp black pepper ground; 1 tbsp parsley fresh, chopped (optional)

Muhammara is a vibrant and flavorful dip made from roasted red bell peppers, walnuts, and pomegranate molasses. This traditional Syrian spread is perfect as an appetizer with pita bread or as a condiment.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 433 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
1 cupwalnut, toasted
0.5 cupbreadcrumb
2 tbsppomegranate molasses
1 tbsplemon juice
1 clovegarlic, minced
0.5 tspcumin, ground
0.5 tspred pepper flake
0.25 cupolive oil
0.5 tspsalt
0.25 tspblack pepper, ground

garnish

1 tbspparsley, fresh, chopped(optional)

Equipment

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

The method

Step by step

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
About 5 min
2
Place the red bell peppers on the prepared baking sheet.
3
Roast the red bell peppers for 20-25 minutes, turning occasionally, until their skins are charred and blistered.
About 25 min
Cook’s note: This step develops a smoky flavor and makes the skin easy to remove.
4
Transfer the hot peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10-15 minutes.
About 15 min
Cook’s note: Steaming helps loosen the skins for easier peeling.
5
Once cool enough to handle, peel the skins from the red bell peppers, remove the stems and seeds, and discard them.
About 5 min
6
In a food processor, combine the roasted red bell peppers, walnuts, breadcrumbs, pomegranate molasses, lemon juice, garlic, cumin, red pepper flakes, salt, and black pepper.
7
Pulse the mixture until it forms a coarse paste.
About 1 min
Cook’s note: Avoid over-processing; a slightly chunky texture is desirable for muhammara.
8
With the food processor running, slowly drizzle in the olive oil until well incorporated and the dip is smooth but still has some texture.
About 1 min
9
Taste and adjust seasoning as needed.
10
Transfer the muhammara to a serving bowl and let it rest in the refrigerator for at least 30 minutes to allow the flavors to meld.
About 30 min
Cook’s note: Chilling enhances the flavors.
11
Before serving, drizzle with a little extra olive oil and garnish with fresh parsley, if desired.

Per serving

Nutrition

64%Score

Calories: 433.1kcal
Protein: 7.8g
Carbs: 29g
Fat: 34.1g
Fibre: 4.9g
Sugar: 11.3g

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

Serve cold or at room temperature.