Muhammara
A bold, smoky dip of roasted red peppers and walnuts with pomegranate molasses — a signature of northern Syrian cuisine with roots in Aleppo and Idlib.
Cook this with Amany's voice
All 214 Sofra recipes are free in the app. This one includes Syrian-Arabic voice narration by Amany, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 4 large Red bell peppers
- 1 cup Walnuts
- 2 tbsp Pomegranate molasses
- 1.5 tsp Aleppo pepper flakes
- 1 tsp Cumin
- 2 cloves Garlic cloves
- 3 tbsp Breadcrumbs
- 4 tbsp Extra virgin olive oil
- 1 tbsp Lemon juice
- 3/4 tsp Salt
Instructions
- Char the red peppers directly over an open flame or under a broiler until blackened all over.
- Place in a covered bowl for 15 minutes to steam, then peel, seed, and roughly chop.
- Toast the walnuts in a dry pan for 3-4 minutes until fragrant. Let cool.
- In a food processor, combine the roasted peppers, toasted walnuts, garlic, breadcrumbs, Aleppo pepper, cumin, pomegranate molasses, lemon juice, and salt.
- Pulse until a thick, slightly textured paste forms. Do not over-process — it should have some texture.
- With the processor running, drizzle in 3 tablespoons of olive oil.
- Taste and adjust seasoning. It should be smoky, nutty, and have a pleasant sweet-sour heat.
- Transfer to a serving bowl. Drizzle with the remaining olive oil and a pinch of Aleppo pepper.
- Serve at room temperature with warm pita bread.
Hear every step in Syrian-Arabic
Amany narrates this recipe step by step. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Muhammara?
A bold, smoky dip of roasted red peppers and walnuts with pomegranate molasses — a signature of northern Syrian cuisine with roots in Aleppo and Idlib.
Where is Muhammara from?
Muhammara 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 Muhammara vegetarian or vegan?
As written, Muhammara 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 cumin in Muhammara?
The cumin called for here is part of the traditional recipe and gives Muhammara 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 Muhammara?
In a Syrian appetizers spread, Muhammara is served as part of a mezze table — alongside warm pita or markook bread, other small dishes, and fresh vegetables. It also works as a starter before a larger meal.
Can I make Muhammara 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.