About the Recipe
Muhammara is a traditional condiment originating from Aleppo, Syria. It is made from a base of roasted red peppers and finely ground walnuts, thickened with toasted breadcrumbs, and flavored with Aleppo pepper, cumin, garlic, olive oil, and pomegranate molasses. The breadcrumbs, often from stale bread, are a standard ingredient that provides body. It is served as part of a mezze spread, used as a dip for bread, or as a sauce for grilled meats and fish.
Ingredients
1 cup (4 ounces; 113 g), plus 2 tablespoons (3/4 ounce; 21 g) unroasted walnuts, divided
1/2 cup breadcrumbs (1.5 ounces; 43 g)
2 pounds (907 g) red bell peppers, seeded and chopped
1 small yellow onion (6 ounces; 170 g), chopped
1/3 cup (80 ml) extra-virgin olive oil, plus more for drizzling
1/4 cup plus 1 teaspoon Middle Eastern jarred mild red pepper paste (2 1/2 ounces; 71 g)
1/4 cup (60 ml) pomegranate molasses
2 teaspoons (10 ml) fresh lemon juice
2 3/4 teaspoons Diamond Crystal kosher salt; for table salt use half as much by volume
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground Aleppo pepper
1/2 teaspoon ground allspice
1/4 teaspoon black pepper
2 tablespoons pomegranate seeds (1 ounce; 28 g), optional
Mint sprig or 5 to 7 picked mint leaves for garnish, optional
Pita chips for serving
Preparation
Step 1
In the bowl of a food processor, process 1 cup walnuts until very finely chopped (do not process into a paste), about 30 seconds. Transfer to a large bowl and set aside. Add panko to the now-empty food processor bowl and process until fine, about 45 seconds. Transfer to the same bowl with the walnuts; set aside.
Step 2
Line a fine-mesh strainer with cheesecloth and place it over a separate large bowl. Process peppers until very finely chopped, scraping sides of bowl as needed, about 1 1/2 minutes. Transfer to prepared strainer. Process onions in now-empty food processor bowl until fine, scraping sides of bowl as needed, about 1 minute. Add onions to strainer with processed peppers. Allow mixture to strain, occasionally pressing it with a rubber spatula and discarding liquid as it accumulates, until mixture is thickened and most of liquid has drained, about 30 minutes. Once strained, wrap the cheesecloth around the mixture and squeeze firmly over strainer until only a light stream of liquid is released.
Step 3
Transfer drained pepper-onion mixture to bowl with walnuts. Add olive oil, red pepper paste, pomegranate molasses, lemon juice, salt, coriander, cumin, Aleppo pepper, allspice, and black pepper. Mix well to combine. Cover and refrigerate for at least 1 hour to allow the flavors to meld.