Syrian · Aleppine
Muhammara
Aleppine red pepper and walnut dip
A rich Syrian dip of roasted red pepper, walnuts, breadcrumbs, pomegranate molasses and Aleppo pepper.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Syrian and Aleppine cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Muhammara
Ingredients
Main
Method
- 1
Roast the peppers under a hot grill until blistered, then cover, peel and remove the seeds.
- 2
Pulse the walnuts and breadcrumbs until coarsely ground.
- 3
Add the peppers, pomegranate molasses, garlic, spices and lemon and pulse to a textured paste.
- 4
Blend in the olive oil briefly, then taste and adjust the sweet-sour balance.
Muhammara is associated with Aleppo in Syria and balances roasted pepper and walnut with pomegranate molasses and gentle chilli.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only if the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless the dish is intended to be served cold.
Keep cooking
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