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Red Pepper Syrian style Muhammara with walnuts

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Recipe Information

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Video-Specific Recipe

Muhammara

Cultural Context

Muhammara, originating from Aleppo, Syria, is a vibrant dip made primarily from roasted red peppers and walnuts. Traditionally enjoyed with bread, it reflects the rich culinary heritage of the Levant, where flavors of spice and sweetness intertwine. Today, it has gained popularity beyond the Middle East, often featured in mezze platters worldwide.

SYSYother
6 servings
Servings4
4 red bell peppers
1 cup walnuts
1 cup bread crumbs
3 cloves garlic
1/2 cup olive oil
2 tablespoons lemon juice
1/4 cup pomegranate molasses
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/4 cup parsley

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

1

Roast red bell peppers over an open flame or in an oven until charred and blistered, about 20-30 minutes.

2

Place roasted peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes.

3

Peel off the charred skin, remove seeds, and chop the peppers.

4

In a food processor, combine walnuts, bread crumbs, garlic, and roasted peppers.

5

Pulse until the mixture is finely chopped but not pureed.

6

Add olive oil, lemon juice, pomegranate molasses, cumin, salt, black pepper, and red pepper flakes to the processor.

7

Blend until smooth, adjusting the consistency with more olive oil if necessary.

8

Taste and adjust seasoning, adding more salt or lemon juice as needed.

9

Transfer the muhammara to a serving bowl and drizzle with olive oil.

10

Garnish with chopped parsley before serving.

11

Serve with pita bread or fresh vegetables for dipping.

12

Store leftovers in an airtight container in the refrigerator for up to a week.

Allergens

nuts

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