HomeCuisine Arabic Cuisine Muhammara (Roasted Red Capsicum and Walnuts Dip)

Muhammara (Roasted Red Capsicum and Walnuts Dip)

Comments : 14 Posted in : Arabic Cuisine, Bachelor Recipes, Blogging Marathon, Condiments, Cuisine, Dips, For the Tiffin Box, Healthy food, Kid Friendly, Simple and Healthy Vegetarian Diet in Old Age, Turkish Cuisine on by : ArchanaPotdar Tags: , , , , ,

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Picture a lovely red colour and the burst of delicious flavours of walnuts, jeera/cumin and garlic. I am talking about the Muhammara or mhammara dip.

Muhammara (Roasted Red Capsicum and Walnuts Dip)

Roasted Red Capsicum and Walnuts Dip

I had heard about it but never had tasted and somehow did not dare to make it. But when I ate it I was floored. It is amazingly delicious and endorsed not by hubby dear but the girls too. They had apparently eaten it with dosa(will wonders ever cease?) If they are eating dosa I will make it every day.

Muhammara or mhammara hails from Aleppo, Syria, and is found commonly in   Levantine and Turkish cuisines. In Western Turkey, you may have to ask for acuka.

Muhammara is a hot pepper dip eaten with bread, as a spread for toast, and as a sauce for kebabs, grilled meats, and fish.

To make mhammara you will need according to Wikipedia,

 Principal ingredients are usually fresh or dried peppers, usually Aleppo pepper, ground walnuts, breadcrumbs, and olive oil. It may also contain garlic, salt, lemon juice, pomegranate molasses, and sometimes spices (e.g. cumin). It may be garnished with mint leaves.

So ladies get set and go to make this delicious Muhammara the version that does not include pomegranate molasses as I have no access to it from here.

Muhammara or Mhammara Dip

A simple dip that burst flavours of walnuts and garlic.
Prep Time2 mins
Cook Time10 mins
Total Time27 mins
Course: Breakfast, Brunch, Kid-Friendly, Side Dish
Cuisine: Turkish
Servings: 2 Cups


  • 2 Red Capsicum
  • 4 Slices Bread crumbled
  • 1 1/2 Cups Walnuts
  • 3 Cloves Garlic chopped
  • 2 Teaspoons Red Chilli powder
  • 1 Teaspoon Jeera/cumin Powder
  • 1 Teaspoon Chilli flakes
  • 1/4 Cup Lemon juice fresh
  • 2 ½ Tablespoons Pomegranate Molasses I did not use
  • 2 Tablespoons Extra-Virgin Olive Oil
  • Salt
  • Black Pepper freshly ground


  • On the open flame of a gas roast the red capsicum on all sides by turning the capsicum.
  • Or you can roast them in the oven; slit the capsicum and roast at 180°C until the capsicum are blackened and blistered all over.
  • In a bowl cover the blackened capsicum cover with cling wrap and set aside to steam.
  • Meanwhile in a kadhai/wok roast the walnuts. Set aside to cool.
  • Peel the red capsicum discard the peels, stem and seeds.
  • Add the roasted red capsicum, bread crumbs,walnuts, garlic, red chilli powder, cumin, red chilli flakes, lemon juice, pomegranate molasses(if using) and olive oil in the chutney jar of the mixer.
  • Add a salt and pepper grind till you get a smooth paste.
  • Check seasoning.
  • Cool and serve.

The other dips that I have tried are Garlic Cheese DipMint Chakkah.


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14 thoughts

  • March 3, 2017 at 1:50 pm

    Very bright colour Archana…btw we do make a chutney with capsicum for dosas..so this must have tasted similar..:)

  • March 4, 2017 at 7:44 am

    This has to be on my table when ever l cook Lebanese , a dip which has a amazing flavour . Well presented.

  • March 5, 2017 at 7:36 am

    Vibrant looking dip

  • March 5, 2017 at 6:34 pm

    I made this and loved it a lot 🙂 tempting to make this again…

  • March 6, 2017 at 11:53 am

    looks similar to red capsicum chutney….

  • Amara
    March 6, 2017 at 4:47 pm

    Love the vibrant color of the dip Archana.

  • March 12, 2017 at 5:30 pm

    Such a droolworthy dip, i need some crispy chips to dig in and enjoy rite now.

  • March 23, 2017 at 1:44 pm

    Love the vibrant color! Would make a great side with some crunchy chips.

  • March 28, 2017 at 10:00 pm

    This has been on my to-do list for a long while. Now I simply have to make it. Yours has a such a vibrant colour and looks awesome! No wonder your girls love it ????

  • March 29, 2017 at 7:19 am

    I made this dip a while back and loved it. You are tempting me to try it out again soon.

  • April 11, 2018 at 1:00 am

    I tasted muhammara with pita bread for the first at a Syrian restaurant that my son took us to when hubby and I went to Montreal. I really loved the dip. Came home and searched the internet for the recipe and made it at home. However, still not on the blog. I love the colour and taste of this awesome dip.

    • ArchanaPotdar
      April 12, 2018 at 7:37 pm

      I have come to love it so much Mayuri. I buy red capsicum just to make Muhammara.

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