The Best Recipe of Mediterranean Muhammara


Muhammara is a traditional Levantine dish that is not lacking in Syrian cuisine in particular, and it adorns the tables of restaurants in Syria. It’s called Daqqa dish in the Syrian city of Hama, while it is called Muhammara, which is ground nuts with onions, ground red peppers, and a little salt. It is said that the origin of the name is from the walnut, as it was in the past beating on the mortar, and it gave the red-brown color, but now the electric mixer can be used.

The Origin of Muhammara

It is said that the origin of this dish dates back to the city of Aleppo in northern Syria and is found in Turkish – Anatolian – Palestinian and Lebanese cuisine. There are also similar dishes in Russian and Italian cuisine, but they are used as an addition to some dishes, indicating that they are one of the famous mezze dishes.

The main ingredients are usually: fresh or dried peppers, chopped nuts, breadcrumbs, olive oil, lemon juice, and garlic. It can also contain pomegranate molasses and sometimes spices like cumin. It is sometimes garnished with mint leaves.

Muhammara, which is a bit like tarama in Greece, or hummus in the Middle East, is eaten as a spread on bread or in a sauce. It is also used as a spicy sauce to flavor kebabs, grilled meats, or fish, in the same way as the harissa of Tunisian cuisine.

If you like peppers you’ll love this colorful and flavorful cream or salad with a touch of acidity provided by pomegranate molasses. The breadcrumbs make it possible to give a less liquid consistency to this Syrian dip. When serving Muhammara, drizzle with olive oil and garnish with walnut kernels, you can also add pomegranate seeds. We accompany this cream of pepper with bread or grilled meat. The peppers are pre-roasted in the oven and if you decide to make this recipe during the summer (which is tasted cold by the way) you can use your barbecue even if with us it is not for tomorrow.

Some healthy tips for preparing Muhammara

For a more healthy muhammara method, you must follow the following tips:

  • Not to eat too much salt, as it leads to many damages, the most important of which is raising blood pressure.
  • Replacing vegetable oil with olive oil  is very beneficial for health.
  • Do not keep the muhammara for more than two days in the refrigerator.

The Best Recipe of Mediterranean Muhammara

Difficulty: Intermediate Prep Time 10 min Cook Time 30 min Total Time 40 mins
Servings: 6
Best Season: Suitable throughout the year


Muhammara is said to originate from Syria although it then spread to Lebanon, Turkey (under the name of acuka) ... As often, there are different variations or rather subtleties (as in baba ganoush) which vary according to tastes, places, and family traditions. Sometimes there is no bread, more or less nuts or chili or garlic, lemon juice, aromatic herbs such as mint or spices but what is certain is that the molasses of pomegranate is The key that changes everything It is really a little cream for lovers of peppers that I highly recommend, especially during a dinner appetizer.



  1. Peel the garlic cloves. Cut the peppers in half, and remove the seeds and white parts.

  2. Put a sheet of baking paper on a baking sheet and put the peppers on the baking sheet, skin side up, and bake for 20 to 30 minutes.

  3. Once the peppers are cooked, put them in a plastic bag, close the bag and let cool.

  4. Remove the skin from the peppers.

  5. Put the peppers in the bowl of your blender, add the nuts, and blend until you get a smooth consistency.

  6. Add all the other ingredients except olive oil: Aleppo pepper, breadcrumbs, pomegranate molasses, garlic, lemon juice, cumin, and salt. Mix the whole.

  7. Pour in the olive oil and mix at low speed until it is completely incorporated into the preparation. It's ready! It is traditional to serve muhammara in a small bowl, at room temperature, accompanied by aryls of fresh pomegranate for garnish.

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