Syrian-Style Muhammara
A bold, smoky Syrian-style dip made with roasted red peppers, toasted walnuts, and a touch of pomegranate.
Ingredients
- 3 roasted red peppers (large) about 400 grams
- 1 cup toasted walnuts about 100 grams
- ½ cup breadcrumbs (≈50 g), optional
- 1-2 cloves garlic roughly chopped
- 2 tbsp pomegranate balsamic cream (in lieu of traditional molasses)
- olive oil extra virgin (plus extra for drizzling)
- 1 tsp cumin
- 1 tsp Aleppo pepper (or substitute)1 tsp (or smoked paprika + mild chili flakes)
- A few drops lemon juice (just to prevent oxidation)
- ½ tsp salt (adjust to taste)
Instructions
- Roast the red peppers until charred, then peel and deseed them.
- Toast the walnuts in a dry pan until fragrant, then let them cool.
- In a food processor, combine the roasted peppers, walnuts, garlic, breadcrumbs (if using), and spices.
- Add pomegranate balsamic cream, lemon juice (sparingly), and olive oil.
- Blend until mostly smooth with a slight texture.
- Taste and adjust seasoning. Let rest 15–20 minutes before serving.
- Drizzle with more olive oil and sprinkle extra walnuts or herbs if desired.
Notes
Note that with these ingredients, you’re substituting traditional pomegranate molasses with pomegranate balsamic cream, so no added sugar or additional acid is needed—just a balanced, tangy sweetness.
If using pomegranate molasses, use 2 tbsp up to 1 tsp lemon juice; here we’re omitting extra lemon for balance. My recipe is closer to the Syrian muhammara for a few key reasons:
If using pomegranate molasses, use 2 tbsp up to 1 tsp lemon juice; here we’re omitting extra lemon for balance. My recipe is closer to the Syrian muhammara for a few key reasons:
- Walnuts are central and used generously — the Syrian version heavily emphasizes the walnut base, more than the Lebanese version.
- Aleppo chili (or substitute) is used — Aleppo is a city in Syria, and the pepper is a hallmark of the Syrian version.
- Breadcrumbs are optional, not essential — Lebanese versions often rely more on breadcrumbs for a smoother, bulked-out texture.
- The flavor profile aims for smoky, spicy, and tangy, without leaning too sweet, which matches the typical Syrian balance.
- The blending is textured, not creamy, which again aligns more with the Syrian style.
However:
- The use of pomegranate balsamic cream as a substitute introduces a slightly sweeter, thicker element, which is a modern variation, not strictly traditional to either region. That said, it's adjusted with a reduction in lemon juice to keep the balance more savory and tart, still in line with the Syrian sensibility.
- Add more breadcrumbs to thicken the dip.
- Reduce the walnuts slightly.
- Tone down the spice even further.
- Possibly include onion, tomato paste or sweet pepper as a balancing ingredient.
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