Muhamarra – Roasted Walnuts and Red Peppers Dip and Spread


Muhamarra is a delicious dip made mainly of roasted walnuts, red peppers & breadcrumbs. It originated in Aleppo and is widely used in both Syrian and Lebanese Mezzehs!

It’s also a delicious spread and a nice accompaniment to grilled meat dishes!

The name means « reddened » in Arabic and it comes from the Arabic word Hamra.


  • 2 large red bell peppers, roasted & skin removed
  • 2 handfuls of walnuts, slightly roasted
  • 1/3 cup of breadcrumbs
  • 2 tbsp of pomegranate molasses
  • 2 garlic cloves
  • 1 tsp or more of Aleppo pepper or another mild Chili flakes
  • 1 tsp of lemon juice or 1 tbsp of sumac
  • 1/2 tsp of ground cumin
  • 3 tbsp of olive oil
  • Salt, to taste


Step 1

Wash, dry then cut the peppers in 2, lengthwise. Cut off the stem and the seeds then grill the halved peppers until their skins are charred and their flesh is cooked. Remove and put them for few minutes in a plastic bag. The latter will enable an easy skinning of the peppers. In the meantime, dry roast lightly the walnuts and put aside.

Step 2

When both the peppers and the walnuts have cooled down, put them in a food processor together with all the other ingredients. Whizz long enough to obtain a smooth paste. Taste and adjust the seasonings if needed. Your Muhamarra is ready and is best served at room temperature !

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