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


  • 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
  • pinch
  • 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
  • 2
    red bell peppers, roasted, peeled, seeds and membranes removed then chopped coarsely
  • ·
    flat leaf parsley, for garnish

How to Make Magical Muhammara


  1. Note: I use Aleppo powder for many of my Middle Eastern recipes.
  2. Place all the ingredients *except* for the flat leaf parsley in a food processor. Puree until smooth.
  3. Transfer the muhammara to a non-reactive serving bowl or platter. Cover and chill several hours to allow the flavor to enhance.
  4. Before 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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