• 3 large red bell peppers
  • 1 cup walnuts
  • 1/2 cup breadcrumbs
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1/2 teaspoon cayenne pepper (adjust to your spice preference)
  • Salt to taste


  1. Preheat the oven to 200°C (400°F).
  2. Place the red bell peppers on a baking sheet and roast them in the preheated oven for about 25-30 minutes, or until the skins are charred and blistered.
  3. Remove the roasted bell peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a kitchen towel and let the bell peppers cool for about 15 minutes. This will make it easier to peel off the skin.
  4. Once the bell peppers have cooled, remove the charred skin, stem, and seeds. Cut the flesh into smaller pieces.
  5. In a food processor or blender, add the roasted bell peppers, walnuts, breadcrumbs, pomegranate molasses, olive oil, lemon juice, minced garlic, ground cumin, ground paprika, cayenne pepper, and salt.
  6. Process the ingredients until you achieve a smooth and creamy consistency. You may need to scrape down the sides of the processor or blender and blend again to ensure everything is well combined.
  7. Taste the muhammara and adjust the seasoning with salt, lemon juice, or spices according to your preference.
  8. Transfer the muhammara to a serving dish and drizzle a little olive oil on top for garnish.
  9. Muhammara can be served immediately, but it’s even better if refrigerated for a few hours or overnight to allow the flavors to meld together.
  10. Serve the muhammara at room temperature as a dip or spread with pita bread or crackers. It can also be used as a sauce or condiment for grilled meats or roasted vegetables.

Enjoy this delicious and vibrant Syrian dip!



%d blogger hanno fatto clic su Mi Piace per questo: