If you have been searching for a vibrant and flavorful dip that brings a delightful Middle Eastern flair to your table, look no further than this sensational Syrian Muhammara Recipe. This rich and tangy blend of roasted red peppers, toasted walnuts, and pomegranate molasses creates a perfect balance of smoky, sweet, and nutty notes that will captivate your taste buds from the very first bite. Easy to prepare yet incredibly impressive, this recipe is a wonderful way to enjoy a traditional Syrian classic with family and friends.
Ingredients You’ll Need
The beauty of this Syrian Muhammara Recipe lies in its simple, wholesome ingredients. Each one plays an essential role, whether enhancing the taste, texture, or color of the dish. Let’s dive into what you’ll need to make this irresistible dip.
- 3 large red bell peppers: These bring the smoky aroma and beautiful vibrant color once roasted.
- 1 cup plus 1 tablespoon walnuts, divided: Toasted walnuts add a luscious crunch and earthy richness.
- 3 tablespoons pomegranate molasses, additional for garnish: Offers a tangy sweetness that brightens the dish.
- 2 tablespoons olive oil: Integral for binding the ingredients and providing a silky finish.
- 3 cloves garlic, peeled: Adds a subtle kick and deep savory notes.
- 1 tablespoon freshly-squeezed lemon juice: Balances the richness with a fresh citrus punch.
- 1 teaspoon cumin: Contributes warmth and earthiness.
- 1 teaspoon kosher salt: Necessary for enhancing all the flavors.
- 1 teaspoon Aleppo pepper flakes (or other red pepper flakes): Delivers gentle heat and complexity.
- 1/2 cup bread crumbs: Provides thickness and a pleasing texture to the dip.
How to Make Syrian Muhammara Recipe
Step 1: Prepare the Oven and Toast Walnuts
Start by turning your oven broiler on and positioning a rack in the upper third of the oven. Meanwhile, toast the walnuts in a skillet over medium-low heat for about 10 minutes. This simple step amplifies their nutty flavor and gives your dip that delightful crunch.
Step 2: Roast the Red Peppers
Place the whole red bell peppers on a baking sheet and roast them under the broiler for 15 minutes, flipping halfway to ensure both sides get beautifully charred. This roasting brings out a smoky sweetness that is key to authentic muhammara.
Step 3: Steam and Peel the Peppers
Once roasted, quickly transfer the hot peppers to a paper bag or tightly sealed container. Let them steam for 10 minutes—this loosens the skin and makes peeling a breeze. When cool enough to handle, carefully remove the stems, seeds, and skin from each pepper.
Step 4: Combine and Blend
In a food processor, add 1 cup of toasted walnuts, pomegranate molasses, olive oil, garlic, lemon juice, cumin, salt, and Aleppo pepper flakes. Pulse a few times to mingle the flavors. Then add the peeled peppers, blending until smooth. Finally, incorporate the bread crumbs and pulse just enough to combine. If the mixture feels runny, a bit more bread crumbs will thicken it up; for a looser consistency, drizzle in some more olive oil and lemon juice.
Step 5: Garnish and Serve
Spread your muhammara in a bowl, gently drizzle extra pomegranate molasses on top, and sprinkle with pomegranate seeds alongside the remaining tablespoon of chopped walnuts. These garnishes add color, texture, and bursts of fruity sweetness.
How to Serve Syrian Muhammara Recipe
Garnishes
When serving your Syrian Muhammara Recipe, take advantage of its natural vibrant colors by topping it with a drizzle of pomegranate molasses, fresh pomegranate seeds, and chopped walnuts. This not only makes it visually stunning but adds thoughtful layers of texture and flavor.
Side Dishes
This dip shines alongside warm pita bread, crispy flatbreads, or fresh vegetable crudités. It also pairs wonderfully with grilled meats, rice dishes, or as part of a mezze platter featuring hummus, tabbouleh, and olives.
Creative Ways to Present
For a festive touch, try serving muhammara in hollowed-out mini bell peppers or atop toasted baguette slices for elegant appetizers. You can also layer it in small jars for a grab-and-go snack or incorporate it as a spread in sandwiches and wraps to infuse a burst of Middle Eastern magic.
Make Ahead and Storage
Storing Leftovers
Leftover Syrian Muhammara Recipe keeps beautifully refrigerated in an airtight container for up to 5 days. The flavors actually deepen as it rests, making it an even better treat the next day.
Freezing
While muhammara tastes best fresh, you can freeze it for up to 2 months in a freezer-safe container. Just be sure to thaw it gently in the fridge overnight to preserve its rich texture.
Reheating
This dip is typically served cold or at room temperature, so no reheating is necessary. If you prefer it warmer, simply let it sit at room temperature for 20-30 minutes before serving to allow the flavors to bloom.
FAQs
What can I substitute for Aleppo pepper flakes?
If you don’t have Aleppo pepper flakes, crushed red pepper flakes or smoked paprika can be good substitutes. Just adjust the quantity to your preferred level of heat.
Can I make muhammara without bread crumbs?
Yes, but bread crumbs give muhammara its signature thickness and texture. You could also try ground soaked bread or ground nuts as alternatives.
Is this dip vegan?
Absolutely! Syrian Muhammara Recipe is entirely plant-based, making it perfect for vegan and vegetarian diets.
How spicy is this dip?
It has a gentle warmth from the Aleppo pepper flakes, which is mild enough to suit most palates but can be adjusted if you prefer more or less heat.
Can I use jarred roasted red peppers instead of fresh?
While fresh roasted peppers give the best smoky flavor, jarred roasted peppers can work in a pinch. Just be sure to drain them well and taste for seasoning adjustments.
Final Thoughts
There is something truly special about sharing a homemade Syrian Muhammara Recipe with loved ones—a dish that brings warmth, zest, and tradition right to your table. Its vibrant flavors and effortless preparation make it a perfect addition to almost any meal or gathering. Give it a try, and watch this delightful dip become one of your new favorites!
Print
Syrian Muhammara Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Roasting
- Cuisine: Syrian
- Diet: Vegetarian
Description
Muhammara is a flavorful Syrian roasted red pepper and walnut dip that combines smoky, sweet, and tangy flavors. This easy-to-make appetizer features charred red bell peppers blended with toasted walnuts, pomegranate molasses, garlic, and spices, resulting in a rich and creamy spread perfect for serving with pita bread or fresh vegetables.
Ingredients
Main Ingredients
- 3 large red bell peppers
- 1 cup plus 1 tablespoon walnuts, divided
- 3 tablespoons pomegranate molasses, additional for garnish
- 2 tablespoons olive oil
- 3 cloves garlic, peeled
- 1 tablespoon freshly-squeezed lemon juice
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon Aleppo pepper flakes (or other red pepper flakes)
- 1/2 cup bread crumbs
Instructions
- Preheat and prepare oven: Turn the oven broiler on and position an oven rack in the upper third of the oven for optimal roasting heat.
- Toast walnuts: Place 1 cup of walnuts in a small skillet over medium-low heat and toast them for about 10 minutes until fragrant and lightly browned, stirring occasionally to avoid burning.
- Roast red peppers: Arrange whole red bell peppers on a baking sheet and roast under the broiler for 15 minutes, turning halfway through to ensure both sides are evenly charred and blistered.
- Steam peppers: Immediately transfer the hot peppers to a sealed paper bag or large airtight container and let them steam for 10 minutes. This softens the skin, making it easier to peel off.
- Combine initial ingredients: In a food processor, add the toasted 1 cup walnuts, pomegranate molasses, olive oil, garlic cloves, lemon juice, cumin, kosher salt, and Aleppo pepper flakes. Pulse several times to roughly combine the flavors.
- Prepare peppers: Remove peppers from the steaming container one at a time; discard stems and seeds, then gently peel off the softened skin and discard it.
- Blend mixture: Add the peeled peppers to the food processor and blitz until smooth and creamy. Then add bread crumbs and pulse until fully combined. Adjust texture by adding more bread crumbs if too loose or a little olive oil and lemon juice if too thick.
- Serve: Transfer the muhammara to a serving bowl, drizzle extra pomegranate molasses on top, and garnish with pomegranate seeds and the reserved 1 tablespoon chopped walnuts for crunch and color.
Notes
- For a smokier flavor, you can char the peppers directly over a gas flame if available.
- If pomegranate molasses is unavailable, a mixture of pomegranate juice reduced with a little sugar or balsamic vinegar can be a substitute.
- Adjust the Aleppo pepper flakes to your spice preference; omit for a milder dip.
- Muhammara is best served at room temperature along with warm pita bread or fresh vegetable crudités.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
