This vibrant Lebanese muhammara recipe from Lebanese restaurateur Kamal Mouzawak is sweet, earthy, just a bit smokey, and ideal when eaten with fresh pita. While the dish originated in the Syrian city of Aleppo, variations on it are served across much of the Middle East. Cooks throughout the region sometimes use a chile paste called biber salcasi, a specialty of Aleppo and southeastern Turkey, that can be hard to find in the United States. We’ve subbed in mild chile flakes but you could use a chopped fresh red chile instead. For the most flavor, start with whole red bell peppers and broil them yourself as jarred ones won’t have as much flavor.
Check out more of Kamal’s recipes for a truly flavorful Lebanese feast, like a smoky eggplant dip called moutabal and Seven-Spice Grilled Lamb Chops with Parsley Salad.
Editor’s note: This recipe was originally published on April 16, 2019.
Recipe information
Yield
4 servings
Ingredients
1
3
½
2
2
1
1
½
2
Ingredient Info
Preparation
Step 1
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown and fragrant, 8–10 minutes. Let cool. Pick out a few walnuts for serving and coarsely chop; set aside.
Step 2
Meanwhile, place a rack in upper third of oven and heat broiler. Broil bell peppers on a rimmed baking sheet, turning occasionally, until skins are charred and flesh is softened, 12–15 minutes. (Alternatively, you can char over a gas burner on medium-high, turning occasionally with tongs, 12–15 minutes.)
Step 3
Transfer bell peppers to a medium bowl and cover tightly with plastic wrap so that they steam, 10 minutes (this extends the cooking and also makes it easier to remove the skins).
Step 4
Remove skins from bell peppers (it’s okay if some bits don’t come off); remove and discard ribs and seeds. Pulse bell peppers, breadcrumbs, oil, Aleppo-style pepper, tahini, lemon juice, paprika, toasted walnuts, and 2 Tbsp. pomegranate molasses in a food processor until mostly smooth; season muhammara with salt.
Step 5
Transfer muhammara to a small bowl; drizzle with more pomegranate molasses and top with reserved chopped walnuts.
Leave a Review
Reviews (46)
Back to TopI added a half teaspoon of cumin and made my own pomegranate reduction. I love this because it is natural and healthy...very little fat and flavor is fantastic.
Lynn D
Destin, Fl
12/5/2021
I haven't even made it but the ingredients are ringing my taste buds. As an Egyptian i know hummus style and this one looks GOOD.
Mervet
Olympia, WA
12/1/2021
HELLO, ive been spreading the goodnews of GODS kingdom, the paradise. the bible says we can save both ourselves and those who listen to us. and that it makes our hope more sure to speak to others about GODS kingdom to come. ive been asking folks to pray and spread this goodnews to everyone you see. ephesians chapter 6 says to open your mouth and speak with boldness about the paradise, GODS kingdom. revelation 21:3,4 has a happy ending for us im hoping you will read these verses in revelation 21:3,4. im so anxious to try your recipe it sounds very good especially with the pomagranite juice. yummy thank you
denise king
Mcminnville, Tennessee
10/11/2021
It was ok. My Syrian friend uses red pepper paste and cumin in his and I think it is far better than this version.
Anonymous
NY
9/16/2021
Delicious! But I'd love for Bon Appetit to move away from telling people to use plastic wrap or any single-use plastic when possible. Just cover the bowl with a lid or a plate. That does the trick!
Nina
VT
8/8/2021
Muhammarah is one of the very best foods that I have discovered in recent years. It was love at first bite. Sometimes for a potluck, I take a dish of it, plus my homemade hummus & baba ganoush, served with toasted pita chips- this trio is a hit. I have even used muhammarah as a pasta sauce, serving it over angel-hair pasta for an exotic touch that no one can identify.
Francisco
Tegucigalpa, Honduras
6/10/2021
I'm obsessed! I've made it 3 times in the last month. I put it on everything. So easy to make too!
Alexandra
Fort Collins, Co
12/18/2020