Our muhammara recipe is one of the most loved dips in the Levant.
Muhammara Recipe
A dollop of creamy, thick muhammara on your lips will unleash its deliciously balanced and spiced flavour.
This traditional Syrian, Lebanese and Turkish mezze dish has been a staple of Levantine cuisine for generations. It is renowned for its distinctive flavour profile and rich texture.
What is Muhammara?
Muhammara, rich and spicy, is made with walnuts, pomegranate syrup, and red peppers.
The heat dip is a Syrian dish that originated in Syria. It can be found in the many Levant and Arab countries, including Lebanese and Turkish cuisine.
Muhammara brings fiery, sweet and nutty flavours to the table. It can be used as a spread or dip along with various foods such as pita bread or grilled meat kebabs.
* Please note that this recipe will only use half of the garlic heads. However, you can roast both halves of each garlic head for other recipes and make another batch of muhammara. We love to eat leftover roasted garlic on toast with softened butter.
** Please note that traditionally, the muhammara used Aleppo-style pepper. The Aleppo pepper flake can be purchased on Amazon, in specialty shops and in grocery stores. Don’t worry if you don’t have it. It can be used with mild chilli peppers or red pepper flakes. It will still taste delicious!
*** Please note: The muhammara can be thickened with breadcrumbs or pita bread.
Step-by-Step Instructions
Step 1 Preheat oven to 220degC (430degF). Prepare the bell peppers and onions, as well as the garlic, while the oven heats up. The bell peppers can be cut in half, cleaned inside and chopped in the middle. Wrap the garlic head in foil. Drizzle 1 teaspoon olive oil on each of the halves of the garlic heads before closing the foil. Bake the bell peppers and onions in the oven for 30 minutes.
Step 2 While the vegetables are baked, toast the walnuts. Toast the walnut halves in a medium-high heat pan for 5 minutes, occasionally stirring to ensure they don’t get burned. Set the walnuts aside on a plate to cool.
Step 3 Toast the pita in a toaster oven or oven for approximately 5-10 minutes. Set aside to cool.
Step 4 Heat the olive oil, tomato paste and cumin in a small saucepan. To ensure that the spices are well-toasted and that the tomato paste does not retain its original raw flavour, cook for a few minutes.
Step 5 – After the pita bread is cooled, you can put it in a food processor and make breadcrumbs.
Step 6 After 30 minutes, the peppers should be cooked with a lightly charred top. Allow them to cool, then peel the skin.
The garlic should be caramelized well.
Step 7
Step 8 Add the toasted tomato paste, spices, and 1/2 head of roasted ginger. Mix it all.
Step 9 – Add the pomegranate syrup and mix.
Step 10 Add the pita breadcrumbs and blend again.
Step 11 Add the walnuts and blend them until you have a thick consistency.
Now your muhammara is ready. Serve the muhammara with pita bread and garnish it with parsley.
It is difficult to look away from the fiery orange-red colour. Muhammara is a simple yet elegant dip. Its rich colour and creamy texture are enough to make your mouth water.
Do as the Syrians do when eating Muhammara. Take a freshly baked pita or charred lamb skewer, and dip it into the deliciously sweet and spicy sauce. Before getting to the main course, you and your guests will be raving about its incredible taste.
