Syrian
Aleppo-Style Muhammara
Roasted red pepper and walnut spread with pomegranate molasses, cumin, breadcrumbs, and chile warmth.
6 servings · 25 minutes prep · 25 minutes cook
Ingredients
Dip
- 4 large
- 1 1/4 cups walnuts, toasted
- 3/4 cup fresh breadcrumbs, from day-old bread
- 3 tbsp
- 1/4 cup extra-virgin olive oil, plus more for serving
- 1 tbsp, fresh
- 1 small clove, grated
- 1 tsp ground cumin
- 1 tsp Aleppo pepper, plus more for garnish
- 3/4 tsp fine salt, plus more to taste
Directions
Roast and Prep
- Heat the broiler to high. Place the red bell pepper on a baking sheet and broil, turning often, until blackened in spots and collapsed, 15-20 minutes.
- Transfer the peppers to a covered bowl for 10 minutes, then peel, seed, and drain for 10 minutes so the dip stays thick.
- Toast the walnuts in a dry skillet over medium heat until the nuts deepen slightly in color and smell toasted, with no bitter or scorched aroma, 4-5 minutes, then cool before blending.
Blend the Muhammara
- Pulse the roasted peppers, walnuts, fresh breadcrumbs, pomegranate molasses, extra virgin olive oil, lemon juice, garlic, ground cumin, aleppo pepper, and fine salt until thick and slightly textured.
- Add more salt, lemon juice, or pomegranate molasses in small increments until walnut richness, pepper sweetness, acidity, and salt remain distinct but balanced. Spoon into a bowl, drizzle with olive oil, and sprinkle with extra aleppo pepper.
