Muhammara

By Martha Rose Shulman

Muhammara
Andrew Scrivani for The New York Times
Total Time
About 10 minutes
Rating
5(225)
Comments
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Muhammara is a Syrian dip made with walnuts, breadcrumbs, and roasted peppers. Serve it at room temperature, with warm pita bread and raw or cooked vegetables. The pomegranate molasses is an important ingredient; you can find it at Middle Eastern groceries.

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Ingredients

Yield:Makes about 2 cups
  • 1pound (2 large) red bell peppers, roasted or grilled, peeled, quartered, seeded
  • 1cup shelled walnuts
  • ⅓cup fresh bread crumbs
  • 1teaspoon coarsely ground red Aleppo pepper or ½ to 1 teaspoon chili flakes (to taste)
  • 1teaspoon lightly toasted cumin seeds, ground
  • ¼teaspoon allspice
  • ½teaspoon sugar
  • 4teaspoons (1 tablespoon plus 1 teaspoon) tomato paste
  • ¼cup extra virgin olive oil (more to taste)
  • 1½tablespoons pomegranate molasses (more to taste)
  • 1tablespoon fresh lemon juice
  • ½ to ¾teaspoon salt, preferably kosher salt, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

236 calories; 20 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 9 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 4 grams protein; 254 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the peppers in a food processor fitted with the steel blade, and pulse several times, until they are reduced to a pulp. Add the walnuts, bread crumbs, spices, and sugar and process until the ingredients are ground and amalgamated. Scrape down the sides of the bowl.

  2. Step 2

    Add all of the remaining ingredients. Process to a paste, scraping down the processor from time to time. Taste and adjust salt. If desired, thin out with a little more olive oil. Refrigerate until close to serving time, then bring to room temperature to serve, with vegetables and/or bread.

Tip
  • Advance preparation: This will keep for 5 days in the refrigerator.

Ratings

5 out of 5
225 user ratings
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Comments

Sara

So good! Used pecans rather than walnuts due to an allergy but otherwise followed closely.

Re: Aleppo pepper. If you can't find it, ground ancho chile would a closer substitute in heat/depth than crushed red pepper flakes. It really gives a nice bottom note to the pepper flavor.

Patricia

This is my very favorite NYT recipe. I’ve been making it for years as written. I eat it as an appetizer, on toast, or with chips or vegetables. It’s really delicious and lasts a long time in the refrigerator.

PJ

Great flavor. Needed more spices - double cumin, more pepper, Fez Kefta

Kayla

I found it very tart. Followed someones suggestions to add sumac for more flavor

Denis in Boston

Roast the peppers and skin them. Pulse enough to break them up but avoid making a purée. There is no way to get this done in ten minutes. Also, you need pomegranate seeds.

Rhubarb Pie

Delicious. Spices can be adapted to taste. I used 1/2 tsp Aleppo pepper, which is perfect if you don’t want a spicy dip. I suggest skipping the tomato paste. It is not necessary and not in most recipes for Muhamarra.

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