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Syrian · Levantine

Muhammara

Vegetarian

محمرة · muḥammara

A rich, sweet-sour dip of roasted red peppers, toasted walnuts, breadcrumbs and pomegranate molasses with a gentle warmth from Aleppo pepper.

Muhammara is a Syrian dip, ready in about 45 minutes and made with roasted red peppers (jarred), walnuts and pomegranate molasses. It serves 6 and is rated beginner to cook.

Start cooking
Delicious Turkish muhammara dip with walnuts and bread slices served in a rustic bowl.
Photo: Ayşe İpek / Pexels · Pexels License
Prep
15 min
Cook
0 min
Rest
30 min
Total
45 min
Serves
6
Level
Beginner
Calories
219

Ingredients

6 servings

To serve

Equipment

Method

  1. Step 1

    Pulse the walnuts (opens in a new tab), breadcrumbs (opens in a new tab) and garlic (opens in a new tab) in a food processor (opens in a new tab) to coarse crumbs.

  2. Step 2

    Add the peppers, pomegranate molasses (opens in a new tab), lemon juice (opens in a new tab), chilli, cumin (opens in a new tab) and salt and pulse to a thick, slightly textured paste. With the motor running, drizzle in most of the oil.

    • 3 min

  3. Step 3

    Rest for 30 minutes for the flavours to settle, then spread on a plate, drizzle with the remaining oil and scatter with walnuts (opens in a new tab).

    • 1 min
    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
Aleppo, Syria · Commonly attributedAlso popular in Lebanon, TürkiyeMore food from Syria
Dish
Lunch · Dinner · Snack · Dips & spreads · Appetizers & starters
Cooking method
Blended, No-cook
Taste
sweet & sour, nutty, spicy (chilli heat), smoky
Diet
Vegan · Dairy-free · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb
With the listed swaps: Whole-food focusedWorked out from the ingredients. How labels work
Good for
Make-ahead
Cook more with
Roasted red peppers (jarred) · Walnuts · Pomegranate molasses · Breadcrumbs · Garlic · Lemon juice
Techniques
Wet grinding · Emulsification

Allergens

  • May contain: Milkfrom breadcrumbs
  • Contains: Tree nutsfrom walnuts
  • Contains, can be adapted: Wheatfrom breadcrumbs
  • Contains: Glutenfrom breadcrumbs
  • May contain: Soyfrom breadcrumbs
  • May contain: Sesamefrom breadcrumbs

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

219 kcal per serving

Estimated

1 serving ≈ 96 g · recipe makes 6

Where the energy comes from

  • Protein 7%
  • Carbohydrate 22%
  • Fat 71%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy219 kcal228 kcal
Protein4 g4.2 g
Carbohydrate12.6 g13.1 g
Net carbohydrate10.3 g10.7 g
Sugars——
Added sugars0 g0 g
Fibre2.3 g2.4 g
Fat18.3 g19 g
Saturated fat2.1 g2.2 g
Trans fat——
Cholesterol0 mg0 mg
Sodium1044 mg1087 mg
Salt equivalent2.6 g2.7 g
Vitamins & minerals per serving
Potassium
238 mg
Calcium
63 mg
Iron
1.6 mg
Magnesium
45 mg
Vitamin A (RAE)
25 µg
Vitamin C
29 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
38 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: walnuts.
  • Pomegranate molasses: Molasses (FDC 168820) as a stand-in for a concentrated fruit syrup of similar sugar density.
  • Red chilli flakes: Ground cayenne (FDC 170932) used as a stand-in for dried chilli flakes such as pul biber or Aleppo pepper.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Taste and balance: more molasses for sweet-sour depth, more lemon for brightness.

Common mistakes

  • Blending to a smooth purée — muhammara should keep some walnut texture.
  • Using wet peppers, which make the dip loose; pat them dry first.

Serve with

  • With warm flatbread and other meze, or as a sauce for grilled meat and vegetables.

Storage

  • Keeps 5 days in the fridge; the flavour improves after a day.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Goes with

Recipe DNA

How this dish is built

Customise in Sauce & Drizzle

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

Customise in Sauce & Drizzle

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