On August 23rd, my husband and I celebrated five years of marriage. We decided to try out a cozy little Syrian restaurant, Damas, in Montreal. The menu was small, but filled with mouth-watering dishes. We probably ordered one of everything that night, our eyes bigger than our stomachs. One of our favourite dishes was their traditional Syrian red pepper appetizer, muhammara. This popular dish originates from Aleppo, Syria, which is known for its striking red chili peppers. I tried to store the flavours in my mind to try to replicate the dish at home, but seeing as that was over a month ago, I also looked online to see how it is traditionally made. I discovered many similar recipes, but there are also quite a few variations. Some use hot chili pepper, dried chili, chili paste, or simply roasted red bell peppers. If you have made it before, I’d love to know what you used!
This is delicious served with toasted pita triangles or fresh vegetables such as cucumbers, bell peppers, or carrots.
Homemade Muhammara Recipe
Makes approx. 1 3/4 cups
- 2 small red peppers, roasted
- 1/2 cup fresh bread crumbs
- 1/2 cup walnuts, lightly toasted and chopped finely
- 1 garlic clove, minced
- 1/2 lemon, juiced
- 2 teaspoons pomegranate molasses, plus more for drizzling
- 1 teaspoon ground cumin
- 1/2 teaspoon dried hot red pepper flakes
- 1/2 cup extra virgin olive oil
- Preheat oven to 350°F and place whole red peppers on baking sheet. Roast for about 15 minutes, turning approximately every 5 minutes.
- Remove from oven and peel off skins. Cut in half and remove seeds. Cut into pieces.
- Place all ingredients into a food processor except for olive oil, and gradually add in the olive oil until everything is well combined and you have a smooth consistency.
- Transfer the muhammara to a bowl, drizzle with pomegranate molasses and serve at room temperature with the toasted pita triangles.