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Milk Street Recipe
Milk Street Bowtie Muhammara

Muhammara

20 minutes

Muhammara

Free

Muhammara is a spicy-tart dip for flatbread made from walnuts and roasted red peppers. The name comes from the Arabic word for reddened, and the dish originated in Syria, where it often is served alongside hummus and baba ganoush. Aleppo pepper is made from ground dried Halaby chilies; it tastes subtly of cumin and fruit, with only mild heat. Look for it in well-stocked markets and spice shops, but if you cannot find it, simply leave it out—the muhammara will still be delicious. Serve with flatbread or vegetables for dipping or use as a sandwich spread.

4 teaspoons ground cumin
7 inch pita bread, torn into rough pieces
1 cup walnuts
2 12-ounce jars roasted red peppers, drained and patted dry (2 cups)
1 teaspoon Aleppo pepper (optional; see note)
½ teaspoon red pepper flakes
Kosher salt and ground black pepper
3 tablespoons pomegranate molasses, plus more to serve
2 tablespoons lemon juice
6 tablespoons extra-virgin olive oil, plus more to serve
Chopped fresh flat-leaf parsley, to serve
Ingredients
  • 4

    teaspoons ground cumin

  • 7

    inch pita bread, torn into rough pieces

  • 1

    cup walnuts

  • 2

    12-ounce jars roasted red peppers, drained and patted dry (2 cups)

  • 1

    teaspoon Aleppo pepper (optional; see note)

  • ½
  • Kosher salt and ground black pepper

  • 3

    tablespoons pomegranate molasses, plus more to serve

  • 2

    tablespoons lemon juice

  • 6

    tablespoons extra-virgin olive oil, plus more to serve

  • Chopped fresh flat-leaf parsley, to serve

More

Staples

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Muhammara

Get Ready to Cook

2

Cups

20 minutes

Tip

Don’t forget to pat the roasted peppers dry after draining them. Excess moisture will make the muhammara watery in both flavor and consistency.

Ingredients
  • 4

    teaspoons ground cumin

  • 7

    inch pita bread, torn into rough pieces

  • 1

    cup walnuts

  • 2

    12-ounce jars roasted red peppers, drained and patted dry (2 cups)

  • 1

    teaspoon Aleppo pepper (optional; see note)

  • ½
  • Kosher salt and ground black pepper

  • 3

    tablespoons pomegranate molasses, plus more to serve

  • 2

    tablespoons lemon juice

  • 6

    tablespoons extra-virgin olive oil, plus more to serve

  • Chopped fresh flat-leaf parsley, to serve

Step 1 of 3

Toast Cumin

4
teaspoons ground cumin

In a small skillet over medium, toast the cumin, stirring, until fragrant, about 30 seconds. Remove from the heat and set aside.

Step 2 of 3

Combine Ingredients In Food Processor

7
inch pita bread, torn into rough pieces
1
cup walnuts
2
12-ounce jars roasted red peppers, drained and patted dry (2 cups)
1
teaspoon Aleppo pepper
½
teaspoon red pepper flakes
Kosher salt and ground black pepper

In a food processor, process the pita bread and walnuts until finely ground, about 45 seconds. Add the cumin, roasted peppers, Aleppo pepper (if using), pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper. Process until smooth, about 45 seconds, scraping the bowl as needed.

Step 3 of 3

Taste, Season and Serve

3
tablespoons pomegranate molasses, plus more to serve
2
tablespoons lemon juice
6
tablespoons extra-virgin olive oil, plus more to serve
Kosher salt and ground black pepper
Chopped fresh flat-leaf parsley, to serve

Add the pomegranate molasses and lemon juice and process until combined, about 10 seconds. With the machine running, drizzle in the oil.


Taste and season with salt and pepper, then transfer to a serving bowl. Drizzle with additional pomegranate molasses and oil, then sprinkle with parsley.

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Muhammara

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