What is Muhamarra?

Muhammara is traditional Syrian dip. It comes from city called Allepo, but it’s also popular in other countries, for example Turkey. It’s very aromatic and has beautiful color- it’s something that you may love or hate because of it’s specific sweet and salty taste, but you will not regret trying it!

The main ingredient here is a pepper an wallnuts. You may also notice slightly sour aftertaste because of a pomegranate molasses. You can buy it for example in Arab shops and it has specific, sweet and sour taste. If you can’t get one, you can use just pomegranate seeds on top of your dip. The clue to Muhammara’s characteristic and delicious taste is well baked pepper. Traditionally, people used to prepare it over the fire. You can also grill it and the results will be awesome!

Traditional Muhamarra Syrian pepper paste

Muhamarra paste will be perfect dip for your sandwiches, wraps or every kind of small bites snacks: carrots, falafels or crackers. It can be great competitor of hummus! It’s perfect to every movie night with friends- if they don’t know Muhamarra yet, it’s great idea to surprise them with Syrian snacks board.

Let me know if you try it, or maybe you would like to see more pastes recipes? Enjoy!

Easy Muhamarra Syrian pepper paste recipe

5 from 1 vote

Recipe by Jan Vasil Course: Recipe book, Small bits, SnacksCuisine: SyrianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

55

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 3 red peppers

• 125 grams wallnuts

• 1 chili pepper

• clove of garlic

• pinch of salt

• juice from 1 lemon

• 4 tablespoons of olive oil

• 1 tablespoon of pomegranate molasses

Directions

• Preheat the oven to 200º C.
• Cut peppers in halves, remove the seeds. Bake them (the outer side of pepper down) for 30 minutes and turn on the other side for the next 10 minutes.
• In the meantime, roast the nuts on a dry pan.
• Put baked pepper to a bowl and secure tightly with foil or plastic bag. That will make the skin peel off easier, because of the steam.
• After 15 minutes take the foil off and let peppers cool down a little bit. Then, take the skin off.
• Mix the wallnuts well. Add peppers and rest of the ingredients (use 3 tablespoons of olive oil). If you need, add more salt.
• Put your paste to a bowl and pour one tablespoon of olive oil to prevent it from drying out.
• You can put a little bit of pomegranate seeds or nuts on top Enjoy!

Notes

• If you need to make the paste more dense, you can add a little bit of bread crumbs.

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