{"id":6510,"date":"2026-10-14T16:52:28","date_gmt":"2026-10-14T21:52:28","guid":{"rendered":"https:\/\/www.madeinliban.com\/how-to-make-muhammara\/"},"modified":"2026-10-28T14:37:05","modified_gmt":"2026-10-28T19:37:05","slug":"how-to-make-muhammara","status":"publish","type":"post","link":"https:\/\/www.madeinliban.com\/ar\/how-to-make-muhammara\/","title":{"rendered":"How to Make Muhammara (Roasted Red Pepper and Walnut Dip)"},"content":{"rendered":"

Smoky roasted peppers, toasted walnuts and a sour hit of pomegranate molasses. Muhammara is one of the most loved dips on a Lebanese mezze table.<\/em><\/p>\n

Recipe Information<\/h2>\n\n\n\n\n\n\n\n\n
Prep time<\/th>\n15 minutes<\/td>\n<\/tr>\n
Cook time<\/th>\n30 minutes<\/td>\n<\/tr>\n
Serves<\/th>\n6 as part of mezze<\/td>\n<\/tr>\n
Difficulty<\/th>\nEasy<\/td>\n<\/tr>\n
Origin<\/th>\nAcross Lebanon<\/td>\n<\/tr>\n
Diet<\/th>\nVegan<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Muhammara is a thick, brick-red dip of roasted peppers and walnuts, sharpened with pomegranate molasses and warmed with Aleppo pepper. The name comes from the Arabic word for “reddened”. It started in Aleppo, just across the border, and is now a fixture of Lebanese mezze next to hummus, baba ghanoush and labneh.<\/p>\n

A good muhammara balances four things: smoky sweetness from the peppers, richness from the walnuts, a gentle heat and a tangy, fruity finish. It should be coarse rather than silky, so you still feel the nuts. It also tastes better after a few hours in the fridge, which makes it a perfect make-ahead dish for guests.<\/p>\n

Ingredients<\/h2>\n