Back to Sides
Muhammara
Serves 6 Prep 45 min Cook 25 min Total 1 hr 10 min Type Side Origin Syria

Muhammara

Aleppo's deep-crimson dip: roasted red pepper and walnut pounded with pomegranate molasses, Aleppo pepper and cumin. Scooped with warm pita.

Serves 6 Prep 15 minutes (plus 30 minutes resting) Cook 25 minutes (if roasting the peppers fresh) Units Rate

Overview

Red peppers char under a grill or in a hot oven until the skins blacken, then steam in a covered bowl so the skins peel cleanly. Skinned peppers pulse with walnuts, breadcrumbs, pomegranate molasses, Aleppo pepper, cumin, garlic, lemon juice and olive oil to a thick, almost-paste consistency. Adjust seasoning; rest for 30 minutes; serve.

Ingredients

  • 4 red bell peppers (large, or 2 jars / 350 g drained jarred roasted red peppers)
  • 150 g walnut halves (lightly toasted)
  • 60 g fresh breadcrumbs (from a day-old sourdough or pita)
  • 2 tablespoons pomegranate molasses
  • 1 tablespoon ground Aleppo pepper (or 1 ½ tsp paprika + ½ tsp chilli flakes)
  • 1 teaspoon ground cumin
  • 2 garlic cloves
  • ½ lemon (juice)
  • 3 tablespoons extra-virgin olive oil (plus more to drizzle)
  • ½ teaspoon salt (to taste)

To finish

  • 6 walnut halves
  • 1 tablespoon olive oil
  • 1 teaspoon Aleppo pepper
  • 1 tablespoon pomegranate seeds (optional)

Method

Stage 1 - Roast the peppers (if using fresh)

  1. Heat the grill to high.
  2. Place the peppers on a foil-lined tray; grill 15-20 minutes, turning, until blackened and blistered all over.
  3. Transfer to a bowl; cover; steam 10 minutes.
  4. Peel off the skins (they slip off); remove stems and seeds; pat dry.

Stage 2 - Blitz

  1. Place the peppers, walnuts, breadcrumbs, pomegranate molasses, Aleppo pepper, cumin, garlic, lemon juice, olive oil and salt in a food processor.
  2. Pulse to a thick, slightly chunky paste - some walnut texture is welcome. Don't run it smooth.

Stage 3 - Rest

  1. Taste; adjust pomegranate molasses (more for sourness), salt or Aleppo pepper (more for heat).
  2. Refrigerate at least 30 minutes - the flavours need to mingle.

Stage 4 - Serve

  1. Spread on a wide plate (or in a shallow bowl), pushing the surface with the back of a spoon to make ridges.
  2. Drizzle with olive oil; sprinkle with Aleppo pepper.
  3. Top with walnut halves and pomegranate seeds.
  4. Serve with warm pita, vegetable crudités or as part of a wider mezze.

Notes

  • Jarred peppers: Save 25 minutes; texture and flavour are slightly less smoky but very good. Look for ones in brine, not vinegar.
  • Aleppo pepper: The signature heat - a gentle, fruity, slow chilli. Hungarian or Turkish red pepper flakes are the substitutes. Don't use cayenne (too sharp).
  • Walnut quality: Slightly toasted walnuts have more flavour. Stale walnuts are bitter; toast for 5 minutes at 180°C to refresh.

Storage

  • Refrigerate 4 days. Bring to room temperature before serving.
  • Don't freeze - the texture goes coarse.

More like this

1 / 4
Nhom Trav

Nhom Trav

A Cambodian banana flower salad, the kind of bright herby starter that opens a Khmer meal. You slice banana flower thin and submerge it immediately in lemon water to stop the browning (banana flower oxidises within seconds of cutting, going from pale ivory to brown). Tofu cubes (or shredded chicken in the non-vegetarian version) join for substance. Peanuts toast in a dry pan; shallots fry crisp in oil. The dressing is lime, palm sugar, soy and chilli pounded together in a mortar, and everything tosses with fresh herbs at the last minute - mint, coriander, Thai basil, whatever is around. Eaten as a starter or alongside grilled meat, the bitter floral note of the banana flower balanced by the salty-sweet dressing and the crunch of peanuts.

Cambodian 30 minutes Serves4