Originally from Aleppo-Syria, muhammara is a red pepper dip, which has invaded the Levant cuisine, including the Lebanese of course, gaining different versions of its recipe and culinary uses. The name “muhammara” means reddened in Arabic, and refers to the red color of this dish obtained from the roasted red pepper. Muhammara is served as an appetizer, dip and spread. It has recently become a main item on the Lebanese restaurants’ menu.
Total Servings: 5 ( 245 calories / serving)
2 red bell peppers, roasted and peeled
1 cup of walnuts, toasted
2/3 cup fresh bread
2 tsp of pomegranate molasses
2 garlic cloves, peeled and coarsely chopped
½ tsp of chili powder
2 tbsp. of lemon juice
1 tsp of paprika
½ tsp of cumin
1 tsp of salt
¼ tsp of pepper
4 tbsp. of olive oil
- Combine all the ingredients, in a food processor and blend for about 7 mns until a “grainy” paste is obtained.
- Serve in a plate, at room temperature or after chilling.
- Decorate with halved walnuts and sprinkled with olive oil.