Muhammara is a smoky Syrian red pepper dip. To increase the smokiness, peel the peppers and chargrill them directly on a gas hob or open fire
  • Preparation:
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  • Serves: 4 persons



  1. 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.
  2. 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.
  3. 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.