Syrian Muhammara (Red Pepper and Walnut Spread)
- 2 large red bell peppers
- ¾ cup walnuts
- ⅓ cup diced onion
- ¼ cup olive oil
- 4 teaspoons pomegranate molasses
- 2 teaspoons aleppo pepper
- sea salt to taste
- Over a gas stove burner, place red bell peppers directly over flame. Using tongs to turn frequently, cook until outside is completely charred, about 20 minutes. Place charred bell peppers in a bowl and cover with plastic wrap. Set aside until cool enough to handle.
- Remove charred skin from red bell pepper and discard.
- In a food processor, combine red pepper, walnuts, diced onion, olive oil, pomegranate molasses, aleppo pepper, and walnuts; process until smooth. Season with salt.
Add Aleppo pepper to your spice pantry. It has a mild heat level, is coarsely ground, and salt is used during the drying process. Red crushed pepper can be substituted but be sure to use less.
What others are saying
Jessica Scott says:
I really like this spread! It has a great texture and delicious flavor. I didn't have pomegranate molasses, but I still love the way it turned out.
Laura Griffin says:
This was a delicious dip with authentic middle eastern flavors. I used about 1 teaspoon of red crushed pepper instead of aleppo pepper, but am definitely on the hunt to find and try this ingredient.