With video! Middle Eastern Muhammara recipe

Muhammara is a versatile specialty. The pasta can be eaten on several occasions and is also suitable as part of a mezzanine plate. Muhammara from the Middle East succeeds with this recipe.

Muhammara is a roasted pepper and walnut paste that is eaten as an appetizer, side dish or cold cuts. Originally the recipe for Muhammara comes from Syria, today the dish is popular throughout the Middle East.

In the original recipe from Syria, Muhamara is prepared with special Aleppo peppers. These are hotter than the version we find in supermarkets here in Germany. To pick up the spice in Muhammara, we decided to use some smoked paprika powder as a substitute for the recipe.

The specialty from the Middle East is still relatively unknown in Germany. Incorrectly! For Muhammara is not only incredibly good, but also very quick and easy to cook. They can be served as part of a mezze plate or cold cuts, or add the specialty to the grill. Muhammara can preferably be prepared a few hours in advance or the day before, served at room temperature and tastes especially good with grilled meat. We guarantee: With this recipe, every amateur chef Muhammara from the Middle East will succeed!

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Middle Eastern Muhammara recipe


  • 4-5 red peppers
  • 60 grams of walnuts
  • 4 tablespoons olive oil
  • 4 tablespoons pomegranate molasses
  • 1 teaspoon salt
  • 4 teaspoons cumin
  • 4 teaspoons paprika – warm as a rose
  • Ök onion


  1. Slice the peppers lengthwise and remove the core and seeds. Peel and quarters then the onion and spread the paprika and onion on a plate. Roast at 200 degrees for about 15 minutes and turn the peppers after eight minutes.
  2. Heat walnuts over medium heat. Place the roasted peppers and onions in a bowl, then cover with cling film and let rest for 15 minutes.
  3. Now peel off the peel of the paprika with your fingers. Then mix in peppers, onions, peppers, cumin, pomegranate molasses, walnuts and olive oil.
  4. If necessary, salt the pasta, serve with bread and enjoy.

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