Muhammara combines charred red bell peppers and toasted walnuts into a smoky, tangy dip popular throughout the Levant, particularly in Syria and Lebanon. Restaurateur Kamal Mouzawak’s version incorporates tahini, Aleppo-style pepper, and pomegranate molasses for a deeply savory spread that’s delicious with warm pita, crunchy vegetables, or grilled meats.
Originally associated with the Syrian city of Aleppo, muhammara recipes vary from kitchen to kitchen, yet the balance of roasted peppers, nuts, gentle heat, and bright acidity makes the dish unforgettable. Roasting fresh bell peppers instead of using jarred ones gives this version a sweeter, smokier flavor, while pomegranate molasses adds the tart finish that defines a great muhammara. Some cooks throughout the region use biber salcasi, a Turkish red pepper paste that can be hard to find in the United States. We’ve substituted mild chile flakes, though a chopped fresh red chile would also work well.
Tips for making the best muhammara
Can I use jarred roasted peppers? Or grill them instead of broiling?
Jarred roasted peppers will work in a pinch, but freshly roasted peppers give muhammara a smokier, bolder flavor. If you’re already grilling, feel free to char the peppers over the fire.
What does pomegranate molasses do? Are there any substitutes?
Pomegranate molasses adds a sweet-tart flavor that balances the richness of the walnuts and tahini. It’s worth seeking out, though you can substitute saba (grape molasses) or a balsamic reduction.
Levamare Pomegranate Molasses, 12-oz. bottle
What can I serve with muhammara?
