Muhammara Recipe for Syrian Walnut Roasted Red Pepper Dip from Aleppo
This classic muhammara recipe makes the traditional Syrian walnut roasted red pepper dip from Aleppo. Muhammara is a smoky, savoury, sweet, and subtly spiced dip that’s served as part of a spread of mezze or appetisers eaten with warm pita-style flatbread.
Servings: 1 Bowl
Calories: 2061kcal
Equipment
Ingredients
- 2 red capsicums bell peppers
- 100 ml extra virgin olive oil
- 100 g breadcrumbs
- 2 tsp ground cumin
- 2 tsp ground Aleppo pepper – or dried chilli flakes or chilli powder
- 100 g walnuts crushed
- 2 tbsp pomegranate syrup
- 1 tbsp lemon juice
- 1 tsp sugar
- ½ tsp salt
- Extra crushed walnuts for garnish
Instructions
- Preheat the oven to 200°C (390°F). Slice the red capsicums (bell peppers) in halves, scoop out the seeds, cut off the stalks, and slice each half into thirds. Lay the capsicum slices onto an oven tray covered with baking paper, roast for 20 minutes or so until blistered, charred and soft.
- Remove the capsicum pieces from the oven, allow them to cool then wipe them with paper kitchen towels to remove all the charred skin.
- To a blender or food processor, add the roasted red capsicum, extra virgin olive oil, breadcrumbs, cumin, Aleppo pepper, walnuts, pomegranate syrup, lemon juice, sugar, and salt, and blend for a minute or two until well combined. If too dense, add a little more olive oil and blend again.
- Transfer to a bowl and refrigerate if not eating immediately. Before serving, swirl a spoon through the dip to create ridges, sprinkle on some crushed walnut pieces and drizzle on some extra virgin olive oil.
Nutrition
Calories: 2061kcal | Carbohydrates: 134g | Protein: 32g | Fat: 163g | Saturated Fat: 20g | Polyunsaturated Fat: 59g | Monounsaturated Fat: 77g | Sodium: 1943mg | Potassium: 1240mg | Fiber: 17g | Sugar: 42g | Vitamin A: 7524IU | Vitamin C: 312mg | Calcium: 340mg | Iron: 12mg