Directions

1. Quarter the red pepper, rub with little olive oil and roast in an oven for 20 minutes. You can use chili or sweet ones according to your taste. People usually prefer hot muhamara. You can also use red pepper paste if available in your Middle-eastern grocery store or just dried paprika if nothing else is available.
2. In a food processor, grind the walnut. Set aside and grind the onion then add the red pepper and grind them together.
3. In a bowl, add walnut, breadcrumbs, onion and red pepper and salt. mix well then add the other ingredients.
4. Mix everything very well and set aside. The mixture will get thicker after some time. Store in the refrigerator until serving
5. Serve garnished with walnuts halves and olive oil.

Makes 2-3 servings

• |2010-07-11 17:41:29 sam
  thanks for posting a recipe for this exquiste dish/spread from Haleb/Aleppo..almost always a touch of cumin is added right?
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• |2010-07-03 13:49:04 sam
  fresh squuezed lemon juice too rather than water??
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• |2010-07-03 19:43:18 Ghinwa
  I've never had Muhamara that contained any kind of spice. Where did you have it with cumin? Some Syrian dishes have many variations from one region to another, you know.
  
  You can add some lemon juice if you want it on the tangy side, but pomegranate gives a nice contradiction between sweet and sour, and of course the chiliness from the red pepper.
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• |2010-09-02 11:50:29 Greg
  This is great, Ghinwa! Muhamara is one of my favorite mezze spreads and it is almost impossible to find in Middle Eastern restaurants or markets in the US. I will make this for my next get-together here in DC.
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• |2010-09-03 01:40:53 Ghinwa
  Greg, I agree. I haven't seen muhamara in the US either, but luckly all ingredients are available. Let me know if you want a certain recipe to remind you of the good days in Syria :)
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