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Appetizer / Mezze

Al Muhammara

Category
Appetizer / Mezze
Prep time
20 minutes
Cook time
20 minutes
Total time
About 1 hour 10 minutes
Servings
6–8
Difficulty
Easy

Al Muhammara, the celebrated red pepper and walnut dip from Aleppo, Syria, combines roasted sweet red peppers with walnuts, pepper paste, pomegranate molasses, tahini, and extra virgin olive oil.

From our kitchen

Instructions

1. Roast the peppers and onion

Preheat the oven to 200°C / 390°F.

Cut the red peppers, remove the seeds, and place them on a baking tray with the onion. Drizzle lightly with olive oil and season with a pinch of salt.

Roast for approximately 20 minutes, using both upper and lower heat, until softened and lightly charred.

2. Peel the peppers

Transfer the roasted peppers to a bowl or plate and cover while they cool. The trapped steam will make the skins easier to remove.

Once cool enough to handle, peel the peppers.

3. Blend

Add the peeled peppers and roasted onion to a food processor and pulse until well combined.

Transfer the mixture to a bowl.

4. Build the Muhammara

Add the red pepper paste, ground walnuts, breadcrumbs, tahini, olive oil, pomegranate molasses, nigella seeds, sesame seeds, coriander, and cumin.

Mix thoroughly until everything is evenly incorporated.

The finished Muhammara should be thick, rich, and spreadable rather than completely smooth.

5. Chill

Cover and refrigerate for about 30 minutes, allowing the flavors to come together.

6. Garnish & serve

Transfer to a serving dish and finish with pomegranate seeds, fresh mint, walnuts, a drizzle of pomegranate molasses, and extra virgin olive oil.

Serve with toasted bread as part of a mezze spread or alongside grilled meats.

Rooted in Palestine

The Story

Muhammara has its roots in Aleppo, Syria, a city renowned for its rich culinary traditions. At its heart is the combination of red pepper, walnuts, olive oil, and pomegranate molasses, creating the distinctive balance of sweet, savory, nutty, and tangy flavors for which the dish is known.

In our version, we roast fresh sweet red peppers and onion before combining them with red pepper paste, walnuts, pomegranate molasses, spices, Al’Ard Tahini, and Palestinian Extra Virgin Olive Oil.

The result is a rich, flavorful dip made for sharing around the table.

Cook's Notes

  • Adjust the breadcrumbs as needed. Different red pepper pastes and roasted peppers contain different amounts of moisture.
  • If your Muhammara is too loose, gradually add more breadcrumbs until it reaches a thick, spreadable consistency.
  • Covering the peppers immediately after roasting helps steam loosen their skins, making them much easier to peel.
  • Don't process the mixture until completely smooth. A little texture from the walnuts works well here.
  • Give the Muhammara time to rest in the refrigerator before serving so the flavors can develop.
  • For serving, be generous with the finishing drizzle of extra virgin olive oil and pomegranate molasses.
  • Serve as part of a mezze spread, with toasted bread, or alongside grilled meat and vegetables.