You’ll want to eat this smoky, sweet, and tangy red pepper–walnut dip with everything.
Muhammara combines charred red bell pepper s and toasted walnuts into a smoky, tangy dip popular throughout the Levant, particularly in Syria and Lebanon. RestaurateurOriginally associated with the Syrian city of Aleppo, muhammara recipes vary from kitchen to kitchen, yet the balance of roasted peppers, nuts, gentle heat, and bright acidity makes the dish unforgettable.
Roasting fresh bell peppers instead of using jarred ones gives this version a sweeter, smokier flavor, while, a Turkish red pepper paste that can be hard to find in the United States. We’ve substituted mild chile flakes, though a chopped fresh red chile would also work well. Jarred roasted peppers will work in a pinch, but freshly roasted peppers give muhammara a smokier, bolder flavor. If you’re already grilling, feel free to char the peppers over the fire.
Pomegranate molasses adds a sweet-tart flavor that balances the richness of the walnuts and tahini. It’s worth seeking out, though you can substitute saba or a balsamic reduction.on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool. Pick out a few walnuts and coarsely chop; set aside for serving.
Transfer remaining walnuts to a food processor.on a rimmed baking sheet, turning occasionally, until skins are charred and flesh is softened, 12–15 minutes. Transfer bell peppers to a medium bowl and cover tightly with plastic wrap. Let sit 10 minutes to steam .
Remove skins , then remove ribs and seeds; discard. Muhammara can be made 4 days ahead and tastes even better after a few hours in the fridge. Transfer to an airtight container and chill.
Condiment Lebanese Walnut Bell Pepper Starter Dairy-Free Vegetarian Vegan Healthyish Dinner Levantine
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