Idlib Thick-Roasted Red Pepper and Walnut Spread
A darker, thicker, more emphatic cousin of muhammara: whole dried Aleppo chilies roasted and blended with fresh-roasted red peppers, walnuts, and barely any liquid — so thick it holds the shape of a spoon. Smeared on bread, swirled into yogurt, or used as a meat rub.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 3 peppers large red bell peppers
- 4 chilies whole dried Aleppo chilies
- 1 cup walnuts, toasted
- 3 cloves garlic cloves
- 1½ tbsp pomegranate molasses
- ½ tsp ground cumin
- ½ tsp ground coriander
- 2 tbsp olive oil
- ¾ tsp salt
- 1 tbsp lemon juice
Instructions
- Toast dried Aleppo chilies in a dry pan over medium heat for 2 minutes per side until puffed and fragrant. Remove stems and seeds. Cover with hot water and soak for 20 minutes.
- Char the red bell peppers directly over a gas flame or under a broiler until blackened all over. Steam in a covered bowl for 15 minutes. Peel and seed.
- Drain soaked chilies, reserving 2 tablespoons of the soaking liquid.
- Combine rehydrated chilies, roasted peppers, toasted walnuts, garlic, pomegranate molasses, cumin, coriander, salt, lemon juice, and the reserved soaking liquid in a food processor.
- Pulse to a coarse, thick paste. Add olive oil and pulse twice more. Do not over-process.
- Taste: should be smoky, moderately hot, tart, and deeply savory. Adjust with salt and lemon.
- Store under a thin layer of olive oil in a sealed jar. Keeps 2 weeks refrigerated.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Idlib Thick-Roasted Red Pepper and Walnut Spread?
A darker, thicker, more emphatic cousin of muhammara: whole dried Aleppo chilies roasted and blended with fresh-roasted red peppers, walnuts, and barely any liquid — so thick it holds the shape of a spoon. Smeared on bread, swirled into yogurt, or used as a meat rub.
Where is Idlib Thick-Roasted Red Pepper and Walnut Spread from?
Idlib Thick-Roasted Red Pepper and Walnut Spread comes from Idlib Syrian. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Idlib Thick-Roasted Red Pepper and Walnut Spread vegetarian or vegan?
As written, Idlib Thick-Roasted Red Pepper and Walnut Spread uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of whole dried aleppo chilies in Idlib Thick-Roasted Red Pepper and Walnut Spread?
The whole dried aleppo chilies called for here is part of the traditional recipe and gives Idlib Thick-Roasted Red Pepper and Walnut Spread its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Idlib Thick-Roasted Red Pepper and Walnut Spread?
In a Syrian condiments spread, Idlib Thick-Roasted Red Pepper and Walnut Spread is served as an accompaniment — spooned alongside grilled meats, vegetables, breads, or other mezze dishes.
Can I make Idlib Thick-Roasted Red Pepper and Walnut Spread ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.