Muhammara
Muhammara, from above
VegVeganAleppo, Syria

Muhammara

Roasted peppers and walnuts walk into a blender. Everyone wins.

40 minTime
4 gProtein each
mediumSpice
The reddened one2 chapters · 1 min read

Make it your way

Grandma's wayAleppo style, sweet, smoky and sour.
The original
180kcalsame
4 gproteinsame
3 gfibresame
40minutessame

The original muhammara.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Red bell pepper (red capsicum, red pepper)3 large red capsicums
Walnuts¾ cup
Breadcrumbs⅓ cup
Pomegranate molasses1½ tbsp
Olive oil2 tbsp
Cumin powder (ground cumin)½ tsp
Kashmiri chilli powder1½ tsp, or Aleppo pepper
Garlic1 clove
Lemon juice2 tsp
Saltto taste

Method

4 steps
  1. 1Roast the peppers over a flame or under a grill until blackened, then cover to steam.
  2. 2Toast the walnuts in a dry pan.
  3. 3Peel and seed the peppers. Pulse with walnuts, breadcrumbs, garlic, cumin, chilli and salt.
  4. 4Pulse in pomegranate molasses, lemon and most of the oil. Rest 30 minutes before serving.
Serve it like this

Spread in a shallow bowl, make a well with the spoon and fill with olive oil, then top with chopped walnuts. Serve at room temperature.

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Make it a meal

What goes with Muhammara: a bread or rice, a side, something to drink and something sweet.

Bread or rice Khubz120 min
Bread or rice Methi thepla40 min
With a main Kafta mishwiyeh35 min
With a main Shish taouk45 min
To drink Qamar al din15 min
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