---
title: "Muhammara"
url: https://stacklist.com/card/9b38117f-30ad-490d-a06c-ad4a6a710e24
stack: https://stacklist.com/c/food/stack/82a4221d-e4f1-44b9-b703-40a2fb10265c
summary: "Muhammara is a deep red Lebanese dip made from roasted walnuts, fried bread, red pepper paste, tahini, and pomegranate molasses with a sweet, sour, nutty flavor. This recipe yields about 4 cups and takes 20 minutes to prepare, serving as a staple on Levantine mezze tables."
tags: "muhammara, lebanese-recipe, dip, walnut, pomegranate, middle-eastern, cooking"
key_entities: "Muhammara (concept), Lebanon (location), Levantine (location), Bekaa Valley (location), Beirut Spice Co. (organization), pomegranate molasses (concept), tahini (concept), Aleppo Pepper (concept)"
classification: "tutorial"
content_hash: "sha256:70dda94fd3838f9573109de6b62c582f92c58d96c71e5340675ecee7011499ad"
acp_version: "0.2"
token_counts_approximate: 978
visibility: public
agent_accessible: true
status: "final"
---

# Muhammara

L E B A N E S E S P I C E S 
F O R E V E R Y DA Y C O O K I N G 
M u h  mm  r  
R o  st ed r ed p e pp e r  n d w  l nut di p , sw ee t w i t h pom eg r  n  t e mo l  ss e s 
M u h  mm  r  i s t he dee p r ed di p t h  t s i ts n e xt to h ummus on  L e v  nt i n e m e zz e t  ble : to  st ed w  l nuts  n d f r ied b r e  d
g roun d fi n e , t he n b oun d w i t h r ed p e pp e r p  st e , t  hi n i , pom eg r  n  t e mo l  ss e s  n d o li v e o il . I t i s sw ee t , sour , nutty  n d  
li tt le h ot ,  ll  t on ce . I t kee ps f or d  ys  n d on l y ge ts be tt e r . 
M A K E S 
 b out  c ups 
P R E P 
20 m i nut e s 
N O C O O K I N G 
be yon d to  st i n g  n d f ry i n g 
W H A T YO U W I L L N E E D F R O M U S 
A le ppo P e pp e r T he ge nt le he  t  n d t he f ru i t not e un de r t he sw ee tn e ss . 
F le ur de S el T he s e  son i n g . I ts cle  n s  l t kee ps t he di p f rom t  st i n g fl  t . 
I N G R E D I E N T S 
TO GA R N I S H 
TO S E RV E 
M E T H O D 
 /  c up w  l nuts , to  st ed , t he n 
c rus hed i n  f oo d pro ce ssor 
1 l o  f L eb  n e s e b r e  d , f r ied , t he n 
c rus hed i n  f oo d pro ce ssor 
1/2 c up o li v e o il 
1/2 c up t  hi n i 
1/2 c up pom eg r  n  t e mo l  ss e s 
 /  c up r ed bell p e pp e r p  st e 
1 t b sp tom  to p  st e 
1 t b sp A le ppo P e pp e r 
1 tsp c um i n 
1 tsp F le ur de S el 
1 tsp c  y e nn e p e pp e r , opt i on  l 
O li v e o il , c rus hed w  l nuts , p  rs le y 
L eb  n e s e b r e  d 
T o  st t he w  l nuts . T o  st t he m d ry i n  p  n ov e r l ow he  t unt il f r  g r  nt , 
t he n s e t  s ide . 
1 
F ry t he b r e  d . I n t he s  m e p  n ,  dd e nou gh o il to c o  t t he b ottom  n d f ry
t he L eb  n e s e b r e  d i n l  r ge ch un k s unt il c r i sp . S e t  s ide . 
2 
C rus h t he w  l nuts i n  f oo d pro ce ssor unt il fi n e .  
C rus h t he b r e  d i n t he f oo d pro ce ssor t he s  m e w  y .  
M i x . C om bi n e t he w  l nuts , b r e  d  n d e v e ryt hi n g el s e i n  b ow l  n d m i x
unt il i t c om e s to ge t he r  s  t hick , spr e  d  ble p  st e . P l  t e i t , spr e  d i t out
w i t h t he b  ck o f  spoon , g  rn i s h w i t h o li v e o il , c rus hed w  l nuts  n d 
p  rs le y ,  n d s e rv e w i t h L eb  n e s e b r e  d . 
5 

M U H A M M A R A 
P AG E 2 O F 2 
N OT E S
M O R E F R O M T H E B E K A A V A L L E Y 
Z  '  t  r H yssop fl ow e r , s e s  m e , sum  c , s e  s  l t $11.   
S um  c T  rt  n d ci trusy , f or s  l  d s  n d g r ill s $11.   
S h  w  rm  S e  son i n g T he ble n d f or chicke n , beef  n d l  m b $12.   
B  h  r  t S e v e n S p ice s T he L eb  n e s e p  ntry b  ckb on e $12.   
M edi t e rr  n e  n H e r b & S  l t R os e m  ry , t h ym e , smo ked chili , s e  s  l t $12.   
T he C l  ss ic B un dle p  i rs Z  '  t  r , S um  c  n d F le ur de S el f or $22.50, w hich c ov e rs t hi s r eci p e ' s F le ur de S el  n d 
two mor e j  rs be s ide s . 
B ei rut S p ice C o . bei rutsp ice . c o S our ced f rom L eb  non · S m  ll - b  t ch p  cked · N o fille rs or pr e s e rv  t i v e s 
L e  v e som e t e xtur e . M u h  mm  r  s h ou ld h  v e  li tt le g r i t f rom
t he w  l nuts , not t he smoot h n e ss o f h ummus . P u l s e r  t he r t h  n
run t he pro ce ssor . 
T  st e bef or e t he c  y e nn e . A le ppo P e pp e r b r i n g s w  rmt h on 
i ts own . A dd c  y e nn e on l y if you w  nt r e  l he  t . 
T hi n i t w i t h  sp l  s h o f w  t e r if i t i s st iffe r t h  n you like . I t 
fi rms up i n t he f r idge . 
K ee ps  w eek i n  s e  led c ont  i n e r i n t he f r idge . B r i n g to
room t e mp e r  tur e  n d r e - d r i zz le w i t h o li v e o il bef or e s e rv i n g .