Muhammara (Aleppo Red Pepper & Walnut Dip)
محمرہ (حلب کی لال مرچ اور اخروٹ کی ڈپ)
Muhammara comes from Aleppo in northern Syria, a city famous for its food. It's a thick, deep red dip of roasted red peppers blended with toasted walnuts, breadcrumbs, pomegranate molasses, cumin and a little chilli. The flavour is sweet, smoky, tangy and nutty all at once, and a small bowl goes a long way. It's one of the most impressive mezze for guests, and it's easy to make with jarred roasted peppers.
- ⏱ Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Easy
- Serves 6
Method
Tap a step when it is done.
Roast the peppers over a flame or under a hot grill for 15–20 minutes, turning, until blackened. Cover in a bowl for 10 minutes, then peel and deseed. (Skip if using jarred peppers.)
Pulse the walnuts in a blender or food processor until coarsely ground. Add the peppers, breadcrumbs, pomegranate molasses, pepper paste, garlic, cumin, chilli, lemon and salt.
Blend, drizzling in the olive oil, until thick but still slightly textured. Taste for balance; it should be sweet, sour and gently spicy.
Spread in a shallow bowl, drizzle with olive oil and top with a few walnut pieces. Serve with bread.
Kitchen notes
Toast the walnuts lightly; burnt walnuts taste bitter.
Muhammara tastes even better the next day, as the flavours meld.
It keeps for a week in the fridge, covered with a thin layer of oil.
Aleppo’s famous dip
Aleppo has long been considered one of the great food cities of the Middle East, and muhammara is one of its signature dishes. The name comes from ahmar, red, after its bold colour. It’s now found on mezze tables across Syria, Lebanon and Turkey (where it’s sometimes called acuka).
Layers of flavour
Muhammara is about balance. Roasted peppers bring sweetness and smoke; walnuts bring richness; pomegranate molasses brings a tart, fruity depth; cumin and chilli add warmth. Breadcrumbs thicken it so it can be scooped up.
Easy with jarred peppers
Roasting fresh peppers gives the best flavour, but good jarred roasted red peppers, sold in supermarkets everywhere, make muhammara a 10-minute job.
Texture
Traditional muhammara isn’t completely smooth: it has a slightly coarse texture from the walnuts and breadcrumbs. Pulse rather than blending continuously, and stop while you can still see tiny pieces of walnut. If it’s too thick, add a spoon of water or oil; if too loose, a few more breadcrumbs.
Serving
Serve with warm khubz as part of a mezze spread with hummus, labneh and mutabbal, or spread it in a kafta or shawarma wrap.
Questions people ask
What is Aleppo pepper?
A mild, fruity dried chilli from northern Syria, similar to Turkish pul biber. Mild chilli flakes or a mix of paprika and a pinch of chilli powder work.
Can I make it nut-free?
Not really; walnuts are central. Toasted sunflower seeds give a reasonable nut-free version.
What do I serve it with?
Warm bread, raw vegetables, grilled meats and kebabs, or as a sandwich spread.
Nutrition (estimate, per serving)
- Calories
- 230
- Protein
- 4 g
- Fat
- 20 g
- Carbs
- 11 g
