Muhammara

Syrian Muhammara (Red Pepper and Walnut Dip)

A classic Aleppo meze of roasted red peppers pounded with walnuts, breadcrumbs and pomegranate molasses into a thick, grainy paste that is sweet, sour, nutty and gently hot. Serve at room temperature with flatbread.

Prep

20 min

Cook

25 min

Total

45 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •3 large red bell peppers red bell peppers, or 400 g jarred roasted red peppers, drained
• •150 g (1½ cups) walnut halves, toasted
• •60 g (1 cup loosely packed) fine dry breadcrumbs, stale plain bread, crusts removed, whizzed fine
• •45 ml (3 tbsp) pomegranate molasses, plus more to taste
• •60 ml (¼ cup) extra-virgin olive oil, plus more for drizzling
• •2 cloves garlic, peeled
• •1 tsp Aleppo pepper flakes, or ½ tsp crushed red pepper flakes plus a pinch of salt
• •ground cumin, ½
• •fine salt, ½, or to taste
• •1 tbsp warm water, only if the paste is too thick

Steps

1. 1 Roast the peppers: heat the grill/broiler to high. Cook the peppers, turning with tongs, until the skins are blackened and blistered all over, about 10–12 minutes. Alternatively, roast directly over a gas flame.
2. 2 Tip the hot peppers into a bowl, cover tightly with a plate or cling film, and steam for 10 minutes. This loosens the skins.
3. 3 Peel away the blackened skin, split the peppers and scrape out the seeds and white membranes. Drain off any collected liquid and pat dry - excess water will make the dip loose.
4. 4 Toast the walnuts in a dry pan over medium heat for 3–4 minutes, shaking often, until fragrant and a shade darker. Tip onto a plate to cool - hot nuts will release bitter oil.
5. 5 In a food processor, pulse the garlic and salt to a paste. Add the cooled walnuts and pulse to a coarse crumb - do not over-process or you will get walnut butter.
6. 6 Add the breadcrumbs, cumin and Aleppo pepper; pulse to combine.
7. 7 Add the roasted peppers and pomegranate molasses; pulse to a thick, slightly grainy paste, scraping down the sides once or twice.
8. 8 With the motor running, drizzle in the olive oil slowly until the paste is thick and holds its shape. Loosen with 1 tbsp warm water only if needed.
9. 9 Taste and adjust: more pomegranate molasses for sour-sweet, more Aleppo for heat, a pinch of salt. The flavour should be sweet, sour, nutty and mildly hot at once.
10. 10 Transfer to a shallow bowl, smooth the surface, drizzle with a little olive oil and scatter with a pinch of Aleppo pepper. Rest at room temperature for 20 minutes before serving so the breadcrumbs soften.
11. 11 Serve with warm flatbread. Store covered in the fridge for up to 4 days; bring back to room temperature before eating.