Aleppo Muhammara

Name: Aleppo Muhammara
Total time: 15 min
Yield: The quantity is enough for 6 people.
Cuisine: Syrian
Ingredients: 250g red pepper molasses or purée; 2 tbsp toasted sesame seeds; 1 tbsp nigella seeds; 1 tsp mint; 1/4 tsp black pepper; 2 tbsp crushed breadcrumbs; 3 tbsp pomegranate molasses; 1/4 tsp salt; 1/4 tsp ground cumin; 3 tbsp olive oil; 1/2 cup water; 1/2 cup chopped walnuts for garnish

A traditional Aleppine specialty made from a rich blend of red chili paste, toasted breadcrumbs, and crushed walnuts. Seasoned with extra virgin olive oil and tangy pomegranate molasses, this dip celebrates the pure, bold flavors of spicy paprika and nutty textures without any additives.

⏲️ Time: 15 minutes

🍽️ Servings: The quantity is enough for 6 people.

📂 Category: Appetizers

📱 Open in ASK App Get the full experience — offline timer, voice mode & more

🥄 Ingredients

250g red pepper molasses or purée
2 tbsp toasted sesame seeds
1 tbsp nigella seeds
1 tsp mint
1/4 tsp black pepper
2 tbsp crushed breadcrumbs
3 tbsp pomegranate molasses
1/4 tsp salt
1/4 tsp ground cumin
3 tbsp olive oil
1/2 cup water
1/2 cup chopped walnuts for garnish

👩‍🍳 Instructions

The pepper puree is soaked in water, mixed well, and left in the refrigerator overnight to allow the peppers to soften and regain their fresh flavor. Then, all the other ingredients are added and mixed thoroughly. The mixture is tasted and then covered with olive oil.
It is distributed onto a serving dish and shaped with a spoon to create an attractive pattern, as shown in the picture. Finally, it is garnished with chopped walnuts.

✨ Chef's Secret

If you want to make pepper paste at home and live in a cold, sunless area, get 1-5 kg of sweet or hot peppers, depending on your preference. Remove the seeds; don't wash them, just wipe them with a cloth if they're dusty. Arrange the peppers in several layers on a baking tray in the bottom rack of the oven, as many as it can hold. Preheat the oven to its highest temperature for 15 minutes, then reduce it to 70 degrees Celsius (154 degrees Fahrenheit). Place the tray on the bottom rack of the oven and leave it for 3 1 hours. After that, the peppers will release their juices. Remove the tray and drain the juices from the peppers in a colander. Return the tray to the oven and repeat the process until the peppers are almost dry but still soft. Leave them to cool uncovered overnight. Then, grind them in a meat grinder. Add 1 tablespoon of salt and 1 cup of olive oil, and knead well. You will have 1 kg of delicious pepper paste.

🌹 Decoration

Garnish the muhammara dish with sesame seeds and walnuts.

📱 Open in ASK App