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I love Middle Eastern cuisine! There are so hearty and easy and gives me the same feels as Indian food. Muhammarah is a hearty walnut and roasted red pepper dip that originated in Aleppo, in Syria but is also popularly eaten in Turkey. Aleppo is known for it’s vibrant red chili peppers, a fruity kind of chili peppers with a moderate heat level and some warm, slightly tangy undertones.

There are three main ingredients in a traditional Syrian muhammarah recipe: red bell peppers, toasted walnuts, and Aleppo pepper flakes, which serve as the main spice. I unfortunately couldn’t find the Aleppo pepper flakes, thus settled for cayenne pepper powder but the search is still on.

It is a wonder vegan dip that can be stored for atleast a week for later consumption. And yes, you can store roasted bell pepper for more than 3 months in the freezer in an airtight container and use it for making a dip by bringing it to the room temperature.

Have a great weekend with friends with this dip! Happy Cooking 🙂



Print Recipe
Muhammarah (from Syria) Yum
Prep Time 10 mins
Cook Time 30 mins
Prep Time 10 mins
Cook Time 30 mins
  1. In a pan, slightly toast walnuts for 2 minutes, stirring quite frequently. You wouldn't want them to get burnt.
  2. Preheat the oven to 220 degree Celsius
  3. Meanwhile in an oven tray, add the bell pepper and roast them at 220 degree Celsius for 30 mins. You can turn them over once or twice as well.
  4. Once done, remove and keep it covered. In 2 or 3 mins you will see the skin peeling off easily. Slice them into small strips.
  5. Add them to the food processor along with 2 tbsp of extra virgin olive oil, bread crumbs, walnuts, cayenne pepper, garlic, sugar, salt and pomegranate molasses. Blend it into a smooth paste.
  6. Transfer it to a serving bowl. You can even refrigerate it and serve in room temperature.
  7. Serve with a tbsp of EVOO and some toasted walnuts on the top and enjoy with Pita.
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