Muhammara
Muhammara is a popular dip from the Levant, particularly in Syria and Lebanon, made from charred red bell peppers and toasted walnuts. This version, created by restaurateur Kamal Mouzawak, includes tahini, Aleppo-style pepper, and pomegranate molasses for added flavor. It can be served with various accompaniments, making it a versatile addition to any meal.
- ▪Muhammara combines charred red bell peppers and toasted walnuts into a smoky, tangy dip.
- ▪The dish is originally associated with the Syrian city of Aleppo and varies from kitchen to kitchen.
- ▪Freshly roasted peppers provide a smokier flavor compared to jarred ones.
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CookingMay 2019MuhammaraBy Kamal MouzawakMay 28, 20264.7(47)Photo by Alex Lau, food styling by Andy BaraghaniArrowJump To RecipePrintMuhammara combines charred red bell peppers and toasted walnuts into a smoky, tangy dip popular throughout the Levant, particularly in Syria and Lebanon. Restaurateur Kamal Mouzawak’s version incorporates tahini, Aleppo-style pepper, and pomegranate molasses for a deeply savory spread that’s delicious with warm pita, crunchy vegetables, or grilled meats.Originally associated with the Syrian city of Aleppo, muhammara recipes vary from kitchen to kitchen, yet the balance of roasted peppers, nuts, gentle heat, and bright acidity makes the dish unforgettable.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at Bon Appétit.
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