Saleh’s Plate · By Saleh Alkhalifa

Syrian Muhammara

A rich roasted red pepper and walnut dip with pomegranate molasses, Aleppo pepper, and warm cumin—smoky, tangy, gently sweet, and perfect with crisp pita bread.

Ingredients

Muhammara

  • 3 large red bell peppers
  • 1 cup walnuts, toasted
  • ½ cup fresh breadcrumbs
  • 2 tbsp pomegranate molasses
  • 1 tbsp lemon juice
  • 1 small garlic clove
  • 1½ tsp Aleppo pepper
  • ½ tsp ground cumin
  • ½ tsp kosher salt, plus more to taste
  • ¼ cup extra-virgin olive oil, plus more for serving

To serve

  • 2 tbsp chopped toasted walnuts
  • 1 tsp pomegranate molasses
  • Pita bread or pita chips

Instructions

  1. Heat the oven broiler. Place the peppers on a foil-lined sheet pan and broil, turning as each side blackens, until blistered and charred all over, about 15–20 minutes.
  2. Transfer the hot peppers to a bowl and cover for 15 minutes. Peel away the loosened skins, remove the stems and seeds, and drain the flesh well so the dip does not become watery.
  3. Toast the walnuts in a dry skillet over medium-low heat for 4–6 minutes, stirring often, until fragrant. Cool completely and reserve a small handful for garnish.
  4. Add the roasted peppers, walnuts, breadcrumbs, pomegranate molasses, lemon juice, garlic, Aleppo pepper, cumin, and salt to a food processor. Pulse until finely textured but not completely smooth.
  5. With the processor running, drizzle in the olive oil until the muhammara is cohesive and creamy while retaining a slight walnut texture. Taste and adjust the salt, lemon, Aleppo pepper, or pomegranate molasses.
  6. Let the dip rest for at least 15 minutes so the flavors settle. Spoon into a shallow bowl, make a swirl in the surface, and finish with olive oil, pomegranate molasses, and chopped walnuts. Serve with warm pita or pita chips.