• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
International Cuisine
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Us
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×

    Home » Syria

    Muhammara (Syrian Hot Pepper Dip)

    February 18, 2021 By Darlene at International Cuisine

    255 shares
    • Facebook238
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒
    A bowl full of muhammara, a syrian red pepper sauce garnished with walnuts and surrounded by pita.

    Muhammara is a hot pepper dip from Syria.  It is absolutely delicious and my new favorite little spread.  I served it with some Syrian pita bread for our appetizer, and it was a big hit.  Honestly, I think I am in love with just about anything that calls for pomegranate molasses.  This dip has such complex flavors and a wonderful texture that comes from the walnuts.  This one is a keeper!

    A bowl full of muhammara, a syrian red pepper sauce garnished with walnuts and surrounded by pita.

    This recipe calls for a few unusual ingredients that you may not have in your panty, but you should get to know them.  Syria is famous for Aleppo pepper, and it is what gives this dish its kick.  I had already mentioned my fetish for pomegranate molasses, which I fell in love with when I cooked Iran. Lastly, sumac which is not a common spice, it is lovely, it has a hint of citrus to it and is often served on salads and this recipe calls for it as well. 

    This muhamarra is not a quick recipe to make, as you need to roast the peppers, but I really think you will love it, so I hope you do. 

    Did you know that the name Aleppo pepper comes from the area in Northern Syria where they are found?   The name of the actual pepper is the Halaby pepper.  It comes in at 10,000 on the Scoville scale which is about double a jalapeno.  The ground version however is made after the pepper is de-seeded, so it really is just a nice hint of heat. Once you try Aleppo pepper you will want to put it on everything you normally would put red pepper flakes on.  It is sort of like a combination of cayenne and sweet paprika but with a citrus note as well.

    If you would like to learn more about this Middle Eastern country be sure to check out "Our Journey to Syria".  There you will also find some more delicious and authentic Syrian recipes like Baked Lamb Kibbeh and a semolina nut cake called h'risseh.

    Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    A bowl full of muhammara, a syrian red pepper sauce garnished with walnuts and surrounded by pita.
    Print Pin
    5 from 6 votes

    Muhammara (Syrian Hot Pepper Dip)

    A wonderful hot pepper dip that goes great on Syrian Pita bread.
    Course Appetizer
    Cuisine Syrian
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Servings 4
    Calories 468kcal
    Author Darlene at International Cuisine

    Ingredients

    • 2 red bell Peppers Seeded and quartered
    • 3 Slices whole wheat bread crusts removed
    • 3/4 cup walnuts chopped
    • 2 Tablespoons lemon juice fresh
    • 2 Tablespoons Aleppo Pepper ground
    • 2 teaspoons Pomegranate molasses
    • 1 clove garlic minced
    • 1 teaspoon cumin ground
    • pinch salt to taste
    • 1/2 cup olive oil
    • 1 pinch sumac

    Instructions

    • Line a baking sheet with aluminum foil
    • Place the bell peppers skin side facing up onto the foil, roast in a broiler until the skins turn black and blistered this should take about 5-10 minutes.
    • Remove the peppers and place them in a bowl and cover with plastic wrap, set aside for about 15 minutes Meanwhile, toast the bread in a toaster and let cool.
    • Put the toast inside a plastic ziplock bag and seal then crush the toast with a rolling pin to make crumbs.
    • Remove the plastic wrap from the bell peppers and remove the skin from the peppers and mash them with a fork.
    • In a food processor, combine the mashed peppers, bread crumbs, walnuts, lemon juice, Aleppo pepper, pomegranate molasses, garlic, cumin and salt. Pulse a few times and then put on low and slowly add in the olive oil until combined. Put the mixture into a serving dish and sprinkle with some sumac and if you would like, garnish with a few walnuts.
    • Enjoy with Syrian Pita Bread

    Nutrition

    Calories: 468kcal | Carbohydrates: 18g | Protein: 7g | Fat: 43g | Saturated Fat: 5g | Sodium: 154mg | Potassium: 372mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3061IU | Vitamin C: 79mg | Calcium: 68mg | Iron: 3mg

    More Syria

    • Syrian Pita Bread
    • Baked Lamb Kibbeh (Kibbeh Bil Sanieh)
    • Syrian Nut Cake (H'risseh)
    255 shares
    • Facebook238
    • Twitter

    Filed Under: Appetizer, Recipes, Syria, Vegetarian

    This Week's Recipes

    A bowl full of Ota Ika a Tongan Raw Fish salad made with coconut milk.

    Ota Ika A Tongan Raw Fish Salad

    a dish full of octopus in a creamy coconut and onion sauce.

    Lo’i Feke (Octopus in Cream Sauce)

    Two large glasses of Watermelon Otai garnished with lime wedges.

    ‘Otai (Tongan Watermelon Drink Recipe)

    Primary Sidebar

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    More about me →


    Our Mission

    To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

    Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2023 International Cuisine All rights Reserved

    • 238
    255 shares