How do I love thee Muhammara?

By • August 27, 2010 • 6 Comments

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Author Notes: I tasted this first at a food bloggers conference in London and I was SOLD. Roasted red peppers, blitzed with toast and spiced with the usual levant suspects - pom molasses, cumin and aleppo pepper. Make a lot, you won't regret it! To blacken the peppers, I skewer them with fondue forks and use those as the handle to cook them on my stove top - sometimes tricky because some peppers refuse to stay poked! To peel them after the perfunctory bagging, I start from the bottom end and keep a small knife handy to help scrape off tough bits. Whatever you do, DO NOT RINSE THE PEPPERS (sorry I screamed. I had to stress the importance of not wetting them!) - you'll strip them of flavour.....I use almonds because I love almonds but the one I had in London was made with a combo of walnuts and cashew nuts. Make your choiceKitchen Butterfly

Serves 1 & 1/2 cups

  • 2 slices of wholegrain bread (~ 70g), toasted
  • 80g flaked, raw almonds
  • 1 teaspoon smoky paprika
  • 1 teaspoon Aleppo pepper or cayenne pepper
  • 1 teaspoon dry roasted cumin seeds
  • 2 cloves of (roasted/smoked) garlic (smashed)
  • 2 red paprikas (bell peppers), blackened, skinned and insides removed - veins and seeds
  • 20ml (1 1/2 tablespoons) pomegranate molasses or blackcurrant cordial, extra to drizzle on top
  • 20ml olive oil
  • 2/3 squirts of juice from a lemon
  • Salt and pepper to taste
  1. Add the dry ingredients (bread, almonds, paprika, pepper and cumin seeds), followed by the garlic and cooked red peppers
  2. Blitz, stopping at regular intervals till well combined. Scrapes sides down & in and add the liquids
  3. Blitz again till well combined and taste - adjust sweetness by adding more molasses or sourness with a touch more lemon juice. Salt to taste and drizzle some pom molasses to serve
  4. Use as a dip, a spread, in place of pizza sauce or add some stock and a touch of yogurt to make a spicy soup.

Comments (6) Questions (0)


over 1 year ago EmilyC

Lovely recipe for such a wonderful dip!


over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

I never saw this recipe before, they sound great. I love the pomegranate dipping/drizzling sauce.


over 1 year ago aargersi

Abbie is a trusted source on General Cooking.

I love this - I know I have read over it before but not done anything about it - time to change that! Muhamarra here I come!


over 3 years ago onetribegourmet

Gosh I love muhammara! Gorgeous recipe! :)


over 3 years ago Kitchen Butterfly

I had these at a lebanese restaurant and every one came back for more till it was ALL gone.


over 3 years ago adamnsvetcooking

I love muhammara too! That was one of my favorite things to eat when I worked in Lebanese restaurant, long long time ago