Traditional Muhammara (Syrian Hot Pepper Dip)

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.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 236 Calories

Ingredients

• 2 tablespoons lemon juice
• ½ cup olive oil
• salt to taste
• 1 clove garlic, minced
• 2 teaspoons pomegranate molasses
• 2 sweet bell peppers, seeded and quartered
• 3 slices whole wheat bread, crusts removed
• ¾ cup toasted walnuts, chopped
• 2 tablespoons Aleppo pepper
• 1 teaspoon cumin seeds, coarsely ground
• 1 pinch sumac powder

Recipe Instructions

Step 1

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

Step 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.

Step 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.

Step 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.

Step 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.