• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Zaatar & Zaytoun
  • Home
  • Recipes
  • The Blog
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Blog
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Recipes » Lebanese Muhammara Recipe

    Lebanese Muhammara Recipe

    What is muhammara?

    Muhammara is a beautiful walnut and red pepper dip that goes great with grilled meats, nachos and as part of a mezze platter.

    It is a popular dish in the Levantine area, especially Syria, but we also make it in Lebanon and this is my aunty's recipe.

    Lebanese Muhammara

    Even though muhammara is commonly found on restaurant menus it is rarely as good as when you make it yourself. I wasn't a fan of it until I tried it at home and now I am obsessed.

    The most important ingredient is the walnuts which you can buy easily these days shelled and ready to use.

    Peppers and walnuts for muhammara

    Some versions contain breadcrumbs, others don't include red pepper, and the amount of spice varies too, but for me the most important thing is the muhammara isn't dull or bland.

    For this reason I use both lemon and pomegranate molasses which work together to make it zing. Muhammara should be spicy and sour and earthy all at the same time.

    The red pepper

    I use one red bell pepper and one Romero to give a more interesting final flavour.

    I scorch the red pepper straight onto the gas hob, in a similar way to eggplant when making baba ganoush.

    Even better if you cook over charcoals. This gives it a brilliant smokey flavour that you can't really replicate in the oven.

    Simply rotate the peppers with a fork or tongs until most of the surface has blistered. It's a little messy but so worth it I promise.

    If you are mess averse, then you can put the peppers on the griddle or under the grill (broiler) to char the outside.

    Scorched peppers

    Just let the charred peppers rest for a few minutes then scrape off the burnt bits with a fork.

    Then cut off the heads, remove the seeds and divide them into sections.

    Alternatively if you are rushed for time you could use readily roasted red peppers.

    The spices

    Some chilli powder or cayenne will give the muhammara a nice kick. You can also add cumin to enhance the earthiness and sumac to complement the sourness.

    Muhammara is supposed to be a strong tasting dip so feel free to adjust spice levels according to your preference.

    You can even add a few chilli flakes or fresh chilli. Turn up that heat as much as you dare.

    Tips for making the best muhammara

    Muhammara ingredients

    Using a food processor makes everything quicker and smoother. Get all your ingredients together and simply blitz.

    The next most important thing and I can't stress this enough is to taste and adjust, taste and adjust, till you have perfection.

    Muhammara has garlic in it so consume wihtin three days and store in an airtight container.

    Plate it up in a shallow bowl and drizzle some good extra virgin olive oil on top for finish. You can scoop it up with flatbreads, nachos or crackers as you wish.

    Try adding it to your cheese board, game night snacks or bbq and you won't look back.

    Muhammara
    5 from 2 votes
    Print

    Lebanese Muhammara

    Lebanese recipe for muhammara dip

    Course Side Dish, Snack
    Cuisine Lebanese
    Keyword BBQ, Condiment, Dip
    Prep Time 20 minutes
    Servings 4
    Author Zaatar and Zaytoun

    Ingredients

    • 1 red bell pepper
    • 1 Romero pepper
    • ¼ cup extra virgin olive oil + extra
    • 1.5 cup shelled walnuts
    • 1 garlic clove
    • 1 tablespoon pomegranate molasses
    • 2 tablespoon lemon juice
    • 1 teaspoon sumac
    • ½ cayenne
    • ½ teaspoon sugar
    • ½ teaspoon salt

    Instructions

    1. Char the red peppers on the gas hob or charcoals, turning occasionally, until they are blistered on the outside for around ten minutes.

    2. Let the peppers cool for around five minutes then cut off the heads, remove the seeds and divide them into sections.
    3. In a food processor, add the peppers, walnuts, garlic, pomegranate molasses, lemon juice, sugar, salt, cayenne, sumac, cumin and extra virgin olive oil.

    4. Blitz well until you have a fine paste. Taste and adjust the seasoning as necessary.
    5. Transfer to a shallow bowl with a drizzle of extra virgin olive oil on top.
    6. Serve with flatbreads.
    Lebanese recipe for muhammara

    If you make any of our recipes let us know how it went by giving us a star rating below.

    We have a lively Facebook group where we post frequent recipes and discuss Lebanese cooking in general, as well as a handy Pinterest page where you can save all of your favourite Zaatar and Zaytoun recipes.

    You might also like these recipes from the Zaatar and Zaytoun collection:

    • Zucchini with eggs (Kousa w Bayd)
    • Maqali (Fried vegetables)
    • Mediterranean Vegetable Pizza
    • Zaatar and tomato burrata
    « Moghrabieh Couscous with Chicken
    Kibbet batata (Vegan Potato Kibbeh) »

    Why not share our recipe with your friends?

    Reader Interactions

    Comments

    1. zainab

      August 06, 2021 at 4:14 pm

      <3 muhammara

    2. dina

      August 12, 2021 at 6:36 pm

      5 stars
      loved this quick and easy recipe thanks

    3. Layla

      January 27, 2022 at 3:40 am

      5 stars
      Yum!
      I married a Jordanian and am hoping to learn some delicious recipes, I love your website and today an making Kofta bi Laban and I just made this dip. It's delicious, I added paprika which elevated the capsicum flavour. I also substituted molasses with dried lime which I blended through and it is perfect.

      Thanks!

    Let us know how it went

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Teta

    Ahlen I'm Yosra, a Lebanon born - London based foodie. Welcome to my kitchen.

    Here you'll find recipes collected from my Lebanese Mama (pictured), some regional classics and some secret family recipes.

    More about me →

    Trending

    • Foul Mudamas (Fava beans)
    • Maamoul Mad bi Ashta (Semolina Cream Dessert)
    • Lebanese Falafel Recipe
    • Lebanese Namoura Cake (aka Basbousa)

    Recent Posts

    • Cheat's Kibbeh (Kibbe Kazabieh)
    • Zucchini with eggs (Kousa w Bayd)
    • Coriander Chicken Drumsticks
    • Maqali (Fried vegetables)
    • Asparagus with meat and almonds
    • Mediterranean Vegetable Pizza
    • Lebanese chicken and rice (Rez a djaj)
    • Tomato Vermicelli soup
    • Frakeh (raw kibbeh)
    • Zaatar and tomato burrata

    Categories

    • Recipes (159)
      • Basics (17)
      • Bread and Pies (18)
      • Chicken (22)
      • Desserts (13)
      • Fish and Seafood (6)
      • Kibbeh (12)
      • Lebanese Recipes (119)
      • Main Meal (66)
      • Meat (34)
      • Pasta (3)
      • Pulses and Grains (29)
      • Salad (7)
      • Soup (10)
      • Starters (Mezze) (31)
      • Stews (13)
      • Stuffed Vegetables (7)
      • Vegan (49)
      • Vegetarian (67)
    • The Blog (10)
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube

    Zaatar and Zaytoun Privacy Policy

    COPYRIGHT 2021. ALL RIGHTS RESERVED