LevantineAleppo Muhammara
A coarse dip from Aleppo of roasted red peppers, toasted walnuts and breadcrumbs, sharpened with pomegranate molasses and warmed with Aleppo pepper and cumin.
- Prep:
- 15 minutes
- Cook:
- 35 minutes
- Waiting:
- 30 minutes (Rest the dip for 30 minutes so the flavors settle.)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Oven and tray, Grill and tongs, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Roasting
15 minutesHigh heatRoast the red bell pepper under a hot grill or over a gas flame for 12 to 15 minutes, turning, until the skin is black all over.
Success cueBlackened skin all over.
- 02
Peeling
12 minutesPut the peppers in a covered bowl for 10 minutes, then peel them and remove the seeds.
Success cueClean red flesh with no black bits.
- 03
Toasting
5 minutesMedium heatToast the walnuts in a dry pan over medium heat for 4 to 5 minutes until fragrant.
Success cueFragrant and lightly darker.
- 04
Blending
4 minutesBlend the peppers, walnuts, breadcrumbs, pomegranate molasses, Aleppo pepper, cumin, garlic, lemon juice and salt into a coarse paste, then blend in the olive oil.
Success cueCoarse and thick, not smooth.
- 05
Resting
30 minutesRest it for 30 minutes so the flavors settle, and finish with a drizzle of olive oil and a few walnuts.
Success cueDeep red with a sheen of oil.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Toasting the walnuts first takes away their bitterness and deepens the taste.
- • Jarred roasted peppers work too; drain them very well.
- • Keep it coarse; it should not be as smooth as hummus.
Common mistakes
- • Leaving bits of black skin on the peppers, which make it bitter.
- • Blending it to a smooth purée, so it loses its texture.
Serving ideasServe with warm bread as part of a mezze, or as a dip for grilled meat.
Potential allergens
Tree nuts, Wheat / gluten
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Is muhammara spicy?
It has a mild, slow heat from Aleppo pepper. Add more pepper or a little chili paste if you want it hotter.
How long does it keep?
Up to 5 days in a closed jar in the fridge, with a thin layer of olive oil on top.
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