Make this muhammara, then check out our cucumber raita, easy aïoli, fatteh and Imad's Syrian recipes.

Recipe author Imad Alarnab says: "A traditional Syrian dish, muhammara is a red pepper dip, perhaps best described as the cousin of the romesco sauce. Simply executed, this version is my own spin on the traditional recipe. Originally served with breadcrumbs, I had to tweak the recipe as my daughter has a gluten allergy, so this is gluten free. She loves the peppers and toasted walnut, and I love the smokiness. If you’d like to up the smokiness, I’d recommend taking the skins off the peppers. Chargrill them on a gas hob or an open fire until they go dark and slightly burnt, which in turn brings out a more intense flavour."

Muhammara recipe


  • 5 Romano red peppers
  • 2 red chillies
  • 75g walnuts, toasted
  • 4 tbsp red pepper paste
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tbsp pomegranate molasses

To serve

  • small bunch of flat-leaf parsley, finely chopped
  • ½ red onion, finely chopped
  • handful of pomegranate seeds
  • drizzle of extra-virgin olive oil


  • STEP 1

    Heat the oven to 220C/200C fan/gas 7. Put the red peppers and chillies on a large baking tray in a single layer, and roast for 20-25 mins, turning halfway, until the skins are blackened and charred on both sides. Allow to cool slightly, then pull off the stems.

  • STEP 2

    Spread out the walnuts on another baking tray and toast in the oven for 5 mins. Remove and allow to cool. Put the roasted chillies, red pepper paste, ground coriander and cumin in a food processor, and blitz to a smooth paste. Add the roasted peppers, walnuts and ½ tsp salt, and pulse gently until you have a rough, chunky consistency – you don’t want a smooth paste.

  • STEP 3

    Spoon into a bowl or plate and drizzle over the pomegranate molasses. Garnish with parsley, red onion and pomegranate seeds, and a trickle of olive oil.

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