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Milk Street Bowtie Muhammara

Muhammara

2 Cups

20 minutes

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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.

2

Cups

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.

20 minutes

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

    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

Directions

Muhammara

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Reviews
Darien M.

On TV, Chris made a point that using untoasted raw walnuts was key to making this dish good. Very important to remember!