Muhammara

Name: Muhammara
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 6
Cuisine: Levantine
Ingredients: 3 large red bell pepper; 1 cup walnut; 1/2 cup Ground rusks or breadcrumbs; 2 tablespoons pomegranate molasses; 1 tablespoon hot pepper paste; 3 tablespoons olive oil; 1 teaspoon cumin; 1 teaspoon salt

Roasted red peppers with walnuts and pomegranate molasses — an unforgettable sweet and spicy Aleppo appetizer.

Vegan

Cooking time: 1 hr 35 min
Hands-on time: 35 min
Free time: 1 hr
Difficulty: Easy
Cuisine: Levantine
Calories: 260
Contains: Nuts, Gluten

From Aleppo, the city of uncompromising cuisine, came Muhammara: roasted peppers, walnuts, and pomegranate molasses in a delicate balance of sweet, sour, and spicy. Its color alone is enough to top any mezze.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
ServingThe base can be prepared in advance, then add the toppings and crunchy ingredients before serving.

Ingredients

6people

Amounts follow the number of people

To prepare muhammara

3 large red bell pepper — Washed and prepared as per the steps
1 cup walnut — Toasted
1/2 cup Ground rusks or breadcrumbs — Measured and prepared before starting
2 tablespoons pomegranate molasses — Measured and prepared before starting
1 tablespoon hot pepper paste — or a pinch of chili powder, to taste
3 tablespoons olive oil — extra-virgin
1 teaspoon cumin — Freshly ground for the best flavor
1 teaspoon salt — to taste

For a larger number of guests, double the ingredients, adding salt and acidity gradually after tasting.

Equipment

Oven or open flame — Whichever you have — you want the pepper skin charred, not cooked.
Food processor — Chopping by knife works, the texture just comes out coarser.

Method

Roast the peppers in the oven or over a flame until their skin is charred, then cover them for ten minutes and peel them.
20 min
You’ll know it’s ready when
The peel peels off easily and the flesh is soft.
Tip: Preheat the oven and monitor the color in the last few minutes.
Pulse the peppers with the walnuts, ground rusks, molasses, pepper paste, cumin and salt.
10 min
You’ll know it’s ready when
A coarse, firm texture — with visible nut granules, not a smooth paste.
Tip: Add the molasses last and taste as you go — its sweetness differs from one jar to the next.
Add the olive oil and stir, then leave it in the refrigerator for an hour to allow the flavors to meld.
1 hrYou can walk away
You’ll know it’s ready when
An hour has passed in the fridge and the mixture is cold.
Tip: Don't cut the resting time short; it is part of getting the final texture right.
Spread it out, decorate with walnuts and pomegranate molasses, and serve with bread.
5 min
You’ll know it’s ready when
The ingredients are spread in an even, tidy layer.
Tip: Smooth the surface gently without applying excessive pressure so that the texture remains light.