Short answer
Muhammara is a Syrian dip of roasted red peppers, ground walnuts, breadcrumbs, pomegranate molasses, olive oil and spices such as cumin. This muhammara recipe roasts the peppers, blends everything to a thick spread and serves it with pita, vegetables or grilled meat.
A muhammara recipe is a thick dip of roasted red peppers, ground walnuts, breadcrumbs, pomegranate molasses and olive oil, blended with garlic, cumin and a little heat. Muhammara is a Syrian dip, popular across the Levant, and it is served with pita, vegetables or grilled meats.
This guide explains what muhammara is, what goes in it, a step-by-step recipe, and how to use leftovers.
What is muhammara?
Muhammara is a red dip from Syria, especially the city of Aleppo, made from roasted red peppers and walnuts. The name comes from an Arabic word meaning reddened, and the dip is also written muhamara or mouhamara.
It is sweet, tangy, smoky and slightly spicy, with a nutty body from the walnuts. Muhammara is eaten across Syria, Lebanon, Turkey and neighboring countries, where a similar dip is called acuka. It sits on a mezze table next to hummus and baba ganoush.
What is muhammara made of?
Muhammara is made of roasted red peppers, walnuts, breadcrumbs, pomegranate molasses, olive oil, garlic, cumin and chili. The breadcrumbs thicken the dip, and the pomegranate molasses gives it a tangy, fruity depth.
| Ingredient | Role |
|---|---|
| Roasted red peppers | Sweet, smoky base and red color |
| Walnuts | Body, richness and a slight bitterness |
| Breadcrumbs | Thickening and structure |
| Pomegranate molasses | Tangy sweetness |
| Olive oil | Smoothness and shine |
| Garlic, cumin, chili | Savory and spicy notes |
| Lemon juice and salt | Brightness and seasoning |
Aleppo pepper, a mild, fruity chili flake, is traditional. Regular chili flakes or a pinch of cayenne work as a substitute, used sparingly.
What is pomegranate molasses?
Pomegranate molasses is pomegranate juice boiled down into a thick, dark, sour-sweet syrup. It is a staple of Levantine and Persian cooking and the ingredient that makes muhammara taste like muhammara.
Look for a bottle where the ingredient list is just pomegranate juice, sometimes with a little sugar or lemon. Avoid thin, very sweet syrups. A tablespoon or two goes a long way, and the rest of the bottle works in salad dressings and marinades for lamb or chicken.
How do you make muhammara?
To make muhammara, roast the peppers until blistered, peel them, and blend them with toasted walnuts, breadcrumbs, pomegranate molasses, garlic, cumin and olive oil until thick. The recipe below serves about six as part of a mezze spread.
- Roast 4 large red bell peppers under a hot broiler or on a grill, turning them, until blackened in spots, about 20 minutes.
- Seal the peppers in a bowl covered with a plate for 10 minutes, then peel off the skins and remove the seeds.
- Toast 1 cup of walnut halves in a dry pan for 4 to 5 minutes until fragrant, then let them cool.
- Blend the peppers, walnuts, 1/2 cup breadcrumbs, 2 tablespoons pomegranate molasses, 1 garlic clove, 1 teaspoon cumin, 1 teaspoon Aleppo pepper and 1 teaspoon salt.
- With the blender running, add 1/4 cup olive oil and 1 tablespoon lemon juice, pulsing until thick but spreadable.
- Taste and adjust salt, acid and heat. Serve topped with olive oil and chopped walnuts.
A jar of roasted red peppers, drained well, can replace fresh peppers when time is short.
Muhammara vs hummus: what is the difference?
Muhammara is made from peppers and walnuts, while hummus is made from chickpeas and tahini. Muhammara tastes sweet, tangy and smoky, and hummus tastes creamy, nutty and savory.
Both are eaten with pita and served at mezze. Muhammara is coarser in texture and a deep red, and hummus is smooth and pale. Many tables have both, since the flavors balance each other.
How do you serve muhammara?
Serve muhammara at room temperature in a shallow bowl with olive oil on top, warm pita and raw vegetables for dipping. It is also a spread for sandwiches and a sauce for grilled meats.
- With warm pita triangles, cucumber, carrot and radish.
- Spread on a wrap with grilled chicken, tomato and herbs.
- Alongside grilled lamb or kofta as a sharp, sweet sauce.
- On toasted bread with soft cheese.
How long does muhammara keep and can you freeze it?
Muhammara keeps about 5 to 7 days in a covered container in the fridge and freezes well for up to 2 months. Pour a thin layer of olive oil on top before storing, and stir it back in when serving.
Thaw frozen muhammara overnight in the fridge. If it looks dry after thawing, stir in a little olive oil or a squeeze of lemon.
What variations of muhammara exist?
Muhammara varies from cook to cook, mostly in how sweet, how spicy and how thick it is. Some versions are smoother and used as a spread, and others are chunky and used as a dip.
- Sweeter: more pomegranate molasses and fewer chilies.
- Spicier: extra Aleppo pepper or fresh chili.
- Chunkier: pulse the walnuts coarsely and stir them in at the end.
- Smoky: char the peppers longer, or add a pinch of smoked paprika.
- Turkish acuka: a related dip that often adds tomato paste and a bit more spice.
All of these keep the same core of roasted red pepper and walnuts.
What mistakes should you avoid?
The most common muhammara mistakes are under-roasting the peppers, burning the walnuts and adding too much liquid. Each one dulls the finished dip.
- Pale peppers: peppers that are not charred taste raw and flat. Roast them until the skin blisters.
- Burnt walnuts: toast them until fragrant and take them off the heat straight away, since they turn bitter fast.
- Watery dip: drain jarred peppers well and add oil a little at a time.
- Too much garlic: one clove is enough, since the flavor sharpens as the dip rests.
Where does Blue Fig International Market fit in?
Muhammara is not a known item on Blue Fig International Market’s recorded menu, so this guide does not say it is sold there. The store does list fresh pita from Baklava Bakery, imported cheeses, fresh produce and canned and dried goods, which are the sort of items this recipe leans on.
No brand or price is recorded for any of them. Public sources do not list a pomegranate molasses product, so ask in store. The menu page shows what is recorded, and the hours and location page has the address and daily hours.
Common questions
How do you pronounce muhammara?
Muhammara is usually pronounced moo-ha-MAH-rah. The name comes from an Arabic word meaning reddened, which refers to the deep red color of the dip. You may also see it spelled muhamara or mouhamara.
Is muhammara spicy?
Muhammara is mildly spicy to medium depending on the pepper. Many recipes use Aleppo pepper or chili flakes for gentle heat, and you can reduce or skip them for a milder dip that leans sweet and tangy.
Can you make muhammara without walnuts?
You can, but the dip changes. Walnuts give muhammara its body and slight bitterness. Some cooks use almonds or breadcrumbs for a different texture, though the result is a pepper dip rather than traditional muhammara.
What can I use instead of pomegranate molasses?
Mix lemon juice with a little honey or sugar to approximate its tangy sweetness. The flavor will not be identical, since pomegranate molasses is dark and fruity, but this works in a pinch.
How long does muhammara keep?
Homemade muhammara keeps about 5 to 7 days in a covered container in the fridge. Add a thin layer of olive oil on top to keep the surface from drying, and stir before serving.
Planning a visit? Start with Blue Fig International Market: address, opening hours, menu and directions in one place.
This article is general information from an independent guide, not from Blue Fig International Market itself. For the store’s current details see hours and location.