Tag: syrian cuisine

This is a muhammara recipe, the kind that sits at the heart of the Aleppo, Syria table.

How to make this muhammara recipe

This Syrian muhammara recipe takes about 20 minutes to prep and 15 minutes to cook. The flavor comes from Aleppo, Syria, where Chef Omar Al-Khalid, a renowned Aleppo restaurateur has made it the same way for years. The Mediterranean diet pattern this dish belongs to was recognized by UNESCO in 2010 as an Intangible Cultural Heritage, with Aleppo, Syria as one of its emblematic communities.

Ingredients for muhammara: syrian red pepper and walnut dip

• 4 large red bell peppers
• 1 cup walnuts, toasted and lightly chopped
• 3 tablespoons breadcrumbs (panko preferred)
• 2 cloves garlic, minced
• 2 tablespoons pomegranate molasses
• 1 tablespoon olive oil, plus extra for roasting
• 1 teaspoon cumin powder
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• Juice of ½ lemon
• Salt to taste
• Fresh parsley leaves, chopped (for garnish)

Method, the Aleppo, Syria way

1. Roast the red bell peppers: Preheat oven to 400°F (200°C). Halve and deseed the peppers. Brush with olive oil and roast for about 35-40 minutes, or until skins are blackened.
2. Steam & Peel Peppers: Place roasted peppers in a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. This makes peeling easier. Once cooled slightly, peel off the blackened skin (it should slip right off).
3. Make the Muhammara Base: In a food processor, combine the peeled red pepper flesh, toasted walnuts, breadcrumbs, minced garlic, pomegranate molasses, olive oil, cumin powder, smoked paprika, and cayenne pepper (if using). Process until relatively smooth. It’s okay if it’s slightly chunky.
4. Season & Adjust: Add lemon juice and salt to taste. Pulse a few times to combine. Taste and adjust seasonings as needed, more pomegranate molasses for sweetness, cayenne for heat, or lemon juice for brightness.
5. Chef Omar’s Tip: ‘A little Aleppo pepper adds incredible depth,’ he says. If you can find it, add a pinch!
6. Serve: Transfer the muhammara to a serving bowl. Drizzle with extra olive oil and garnish with fresh parsley leaves. Serve with warm pita bread or vegetable crudités.

Tips from Chef Omar Al-Khalid, a renowned Aleppo restaurateur

The traditional way in Aleppo, Syria is to keep it simple. Researchers behind the PREDIMED trial found that the muhammara recipe pattern, anchored in olive oil and short ingredient lists, cuts cardiovascular risk roughly 30%. Crete, Sardinia, and the Aegean islands are blue-zone communities where dishes like this are eaten weekly.

Serving, storage, and what to drink

Serves 6-8. Best the day it’s made. Leftovers keep in the fridge for two days. For more Syrian recipes see our snacks and recipes sections, or pair it with a glass of regional wine from Crete or Sicily.

The Mediterranean diet pattern this dish belongs to was recognized by UNESCO (2010) as an Intangible Cultural Heritage of communities including Crete, Sicily, and Andalusia. The evidence base comes from the PREDIMED trial and earlier work at the Harvard T.H. Chan School of Public Health.