Traditional Muhammara (Syrian Hot Pepper Dip) Recipe - Allrecipes.com
  • READY IN 40 mins

Traditional Muhammara (Syrian Hot Pepper Dip)

Recipe by  

"This is a traditional hot pepper dip/spread from Aleppo, Syria. It is quite popular in eastern Mediterranean dishes, especially Turkey. This is very traditional and authentic, and I am sure you will enjoy! Serve with traditional Turkish pide (or your favorite flat bread) or spread on crackers."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    5 mins
  • READY IN

    40 mins

Directions

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  2. Place the bell peppers with cut sides down onto the prepared baking sheet; roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
  3. Toast the bread slices in a toaster and let cool; place into a resealable plastic bag, squeeze out air, seal bag, and crush with a rolling pin to make crumbs.
  4. Transfer peppers to a bowl and tightly seal with plastic wrap. Set aside until the skins of the peppers are loose, about 15 minutes; remove and discard skins. Mash the peeled peppers with a fork.
  5. Combine mashed peppers, bread crumbs, walnuts, lemon juice, Aleppo pepper, pomegranate molasses, garlic, cumin, and salt in a food processor; pulse the mixture a few times to blend before running at lowest setting. Slowly stream olive oil into the pepper mixture as it blends until integrated completely; transfer mixture to a serving dish. Sprinkle sumac over the mixture to serve.
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Reviews More Reviews

Dec 26, 2013

Yum! I hate to be one of those substituters but out of necessity I had to be one. I was trying to use up some ingredients and some I didn't have on hand. I frozen mixed bell peppers and sauteed them and used some bread crumbs from french bread I had made and used grenadine in place of pomegranate molasses. Sorry for all that inauthenticness. Even so, I did own everything else and I could eat this with a spoon! Thanks for giving me a recipe using sumac James!

 

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Nutrition

  • Calories
  • 236 kcal
  • 12%
  • Carbohydrates
  • 9.3 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 21.6 g
  • 33%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 53 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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