Smoky and sweet grilled muhammara made from charred red peppers, walnuts, and pomegranate molasses. This delicious nutty dip is paired with tangy homemade flatbreads for a beautiful touch of Middle Easter flair.
This recipe combines the vibrant flavors of muhammara, a Middle Eastern red pepper and walnut dip that packs a punch, with soft and tangy grilled flatbreads.
The peppers for this recipe are charred on the grill to intensify their flavors and give the dip a subtle smokiness that complements the sweetness of the peppers and the earthiness of the toasted walnuts. It can go on almost anything, but they’re best enjoyed with these homemade grilled yogurt flatbreads.
Muhammara Explained
Known for its vibrant red color and robust flavor, muhammara combines roasted red peppers, walnuts, and pomegranate molasses for a beautiful balance of tangy sweetness and spiced earthiness. It’s typically enjoyed as a spread or dip and is smoky, nutty, and spicy all at once.
Muhammara originated in Syria but quickly became a favorite across countries in the Middle East. The name comes from the Arabic word for ‘reddened’—perfect considering its bright hue. It hails specifically from the Syrian city of Aleppo, and traditionally uses the famous chili flakes from the region made from Halaby pepper.
Ingredients
- Red Peppers: Muhammara’s hero ingredient, red pepper gives the dip its striking color. They’re first charred over a grill, giving them a smoky flavor and making it easy to peel the skins off.
- Walnuts: Adds a distinct earthiness and creaminess, complementing the sweetness of the peppers.
- Garlic: The intense flavor of garlic breathes life into the dish and, being uncooked, it introduces a bright piquancy.
- Pomegranate Molasses: This thick, tangy syrup made from the fruit’s reduced juice gives the dip a sweet and sour balance.
- Aleppo Pepper: The red pepper flakes traditionally used to make it are known as Aleppo. If you can’t find Aleppo pepper, substitute it with a mixture of sweet paprika and cayenne pepper (using a ratio of 4:1 paprika to cayenne).
- Cumin: Adds a deep spice to the muhammara and an unmistakably Middle Eastern note. It works perfectly alongside the bright and tangy flavors.
- Lemon Juice: Like pomegranate molasses, lemon juice’s sour notes lifts the dip and gives it a sharp brightness.
- Breadcrumbs: Absorbs the liquids in the dip, adding body and a thick texture to the dip.
Quick Tips
- Adjust Consistency Gradually: When blending the muhammara, pulse the mixture in short bursts. If it’s too thick, add a bit of olive oil or lemon juice, but be careful not to over-blend—it should be smooth like a paste but not a liquid!
- Use Full-Fat Yogurt: Full-fat yogurt will give the flatbreads a richer texture and flavor. Greek yogurt works well too, but you may need to adjust the flour if it’s too thick.
- Don’t Overwork the Dough: Knead the dough until just smooth and elastic. Overworking can make the flatbreads tough.
- Rest the Dough: Let the dough rest for 10-15 minutes before rolling it out. This will make it easier to work with and give you softer flatbreads.
Grilled Muhammara and Yogurt Flatbreads
Ingredients
Muhammara
- 3 medium red bell peppers deseeded and chopped into quarters
- ½ cup breadcrumbs
- ½ cup walnuts
- 1 tsp lemon juice
- 1½ tbsp pomegranate molasses
- 1 clove garlic minced
- ¾ tsp cumin
- 1 tsp Aleppo pepper
- ½ tsp salt more to taste
- 2 tbsp olive oil
Yogurt Flatbreads
- 1 cup all-purpose flour
- ½ cup plain yogurt
- 3 tbsp olive oil
- ½ tsp baking powder
- ¼ tsp salt
- extra all-purpose flour for dusting
Instructions
Muhammara
- Fire up your grill to high heat, around 450°F (230°C). Set up for 2-zone cooking, with your coals sat on one side for the direct zone, and none on the other side for the indirect side.
- Place the peppers skin-side down on the indirect side of the hot grill. Cook until the skin has become black and blistered, about 10-15 minutes. Move them occasionally to check their progress.
- Remove the peppers from the heat (leave the grill going for the flatbreads below) and leave to cool. Then, use your fingers to carefully peel away and discard the charred skins.
- Add the peppers to a food processor along with the breadcrumbs, walnuts, lemon juice, pomegranate molasses, garlic, cumin, Aleppo pepper, and salt. Pulse to form a smooth paste.
- Stir in the olive oil and season to taste, adding more salt if needed
- Transfer the muhammara to a bowl and cover with plastic wrap
Yogurt Flatbreads
- To a mixing bowl, add flour, baking powder, and salt. Stir to combine.
- Add the yogurt and one tablespoon of the olive oil to the flour mixture, and bring together to form a dough
- Tip the dough out onto a work surface and knead for 5-10 minutes until smooth and elastic, and springs back slightly when pressed.
- Divide the dough into 4 equal portions and shape each into a ball
- Lightly flour a work surface and roll each ball out into a circle approximately ⅛ inch thick
- Heat your grill to medium-high heat, around 375-400°F (190-200°C)
- Brush the flatbreads with the remaining olive oil to lightly coat and place them directly on the grill
- Cook for 2-3 minutes on each side until golden brown with grill marks
- Remove from the grill and serve warm alongside the muhammara
