Muhammara
A Syrian roasted pepper and walnut dip — محمرة — with deep smokiness from Aleppo peppers, richness from walnuts and tahini, and a bright tang from pomegranate molasses.
Method
Muhammara is everything a mezze dip should be — smoky, a little sweet, nutty, and deeply savoury. The key is not rushing the roasting: the peppers should be well charred at the edges before you pull them out.
Preheat the oven to 220°C (425°F). Spread the Aleppo peppers, onion (halved), garlic cloves, and walnuts on a baking tray. Roast, checking and turning frequently — remove each item as it is done, as they will finish at different times. The walnuts go quickly (8–10 min); the peppers and onion will take longer (20–25 min).
Once the peppers are cool enough to handle, peel off the skins for a smoother final texture. Remove the stems and seeds.
Add the roasted peppers, onion, garlic, and walnuts to a food processor. Add the tahini, pomegranate molasses, and olive oil. Blend until you have a coarse, spreadable paste.
Add the breadcrumbs a little at a time, blending between additions, until the dip reaches your preferred consistency — thicker for spreading, looser for scooping.
Taste and adjust pomegranate molasses if needed. Transfer to a serving plate, make a shallow well in the centre, drizzle with olive oil, and top with a few whole walnuts.
Notes
Amounts for tahini, pomegranate molasses, olive oil, breadcrumbs, and walnuts are estimated — all are adjust-to-taste ingredients. The breadcrumbs are the main consistency lever: add more for a thicker, more spreadable dip or less for something looser. Muhammara keeps well in the fridge for up to 5 days and the flavour deepens overnight.
