Magical Muhammara



From 'The Language of Baklava'. For best flavor, use fresh bell peppers and not jarred.


★★★★★ 1 vote

Yield about 2 cups
10 Min
25 Min


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1 Tbsp
chili pepper flakes (read note below)
1 tsp
cumin seeds, crushed well or cumin powder
1/2 tsp
whole allspice, ground
1 1/2 c
walnuts, roasted (raw ok)
1/2 tsp
1/2 c
bread crumbs
1/4 c
extra virgin olive oil, plus more for garnish
2 Tbsp
pomegranate molasses or 2 tablespoons unsweetened pomegranate juice
1/4 c
tomato puree
red bell peppers, roasted, peeled, seeds and membranes removed then chopped coarsely
flat leaf parsley, for garnish

How to Make Magical Muhammara


  • 1Note: I use Aleppo powder for many of my Middle Eastern recipes.
  • 2Place all the ingredients *except* for the flat leaf parsley in a food processor. Puree until smooth.
  • 3Transfer the muhammara to a non-reactive serving bowl or platter. Cover and chill several hours to allow the flavor to enhance.
  • 4Before serving, garnish the top with a drizzle of olive oil and garnish with flat leaf parsley. Serve at room temperature with Arabic bread, pita chips, slices of French bread or similar.

    Really good served with a bowl of lebeneh on the side!

Printable Recipe Card

About Magical Muhammara

Course/Dish: Dips
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Dietary Needs: Vegan

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