I am unsure why this particular dip has not yet reached the popularity of hummus. Perhaps that is a good thing since hummus has been bastardized into a million of pseudo bull shit variations. I although in my research I have come across a variety of different recipes for muhammara, it seems that the majority agree to key ingredients: roasted red peppers, cumin, bread crumbs, and pomegranate molasses.

Muhammara is a dip native of Aleppo, Syria. Also in Turkey, it is known as acuka. That’s also fun to say. Spank my acuka. Try it.

Muhammara delicious, smokey, and suspiciously exotic. Flavors mesh extremely well together, making it almost impossible to distinguish its balanced make up. You will need two special ingredients that are key.

Two key ingredients: pomegranate molasses and harissa spicy pepper paste

Harissa and pomegranate molasses are easily found at any middle eastern market. You can also make your own Harissa if you like. Fortunately, I have a market near me so I haven’t needed it. You can also order one of these. Pomegranate molasses is really just pomegranate juice that has been reduced to a thick paste. In choosing one, select one that is thick. Here are some choices.

Ingredients:

• 3 large red peppers
• 3 cloves of garlic
• 1 thick slice of day old bread
• 3/4 cup of chopped walnuts
• 2 tablespoons of pomegranate molasses
• 2 teaspoons of harissa paste
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/3 cup of olive oil

Start by roasting the peppers in either an open flame or a high broiler. Turning them around until completely charred.

Roasting peppers on the open flame

One completely charred, leave them to cool for roughly 15 minutes until safe enough to handle.

Charred red peppers cooling off

In the meantime, place the bread, in pieces, and the walnuts in a cookie sheet and broil on high until walnuts are toasted and bread is crusty and dry.

Toasting walnuts and bread pieces

The walnuts should be fragrant, golden but not burnt.

Beautfully toasted walnuts

Place the walnuts in a clean towel, and rub to remove any left over skins.

The skins will fall off easily when rubbed in a clean towel

Place the bread pieces in a food processor and pulse until you reach the consistency of coarse bread crumbs.

Return to the peppers which at this point should be cool enough to handle. With your hands, feel off the charred skin. Avoid the temptation to run them under water as you will be removing some delicious smokey flavors. Use a paper towel to remove stubborn pieces.

Cut the tops off, cut off the ribs and discard the seeds, saving as much of the liquid as possible.

Cleaned roasted red peppers

Put peppers in the food processor as you go. Then process with the bread crumbs for roughly 10 seconds.

Processing the red peppers and adding the seasonings

Add the of the ingredients, minus the oil and pulse until incorporate, walnuts are chopped, but not pureed. Then with the motor running, incorporate the oil.

Serve with mint leaves and pita, your favorite bread or veggies. You can also use this as a marinate, a sauce for pizza, or whatever floats your muhammara boat.

Serve with mint leaves as garnish, although some chop it and mix it right in

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