Mhammara

1. Authentic Lebanese Mhammara (محّمرة) — Mountain Style

Lebanese Muhammara is traditionally served with grilled meats, kibbeh, mezze, or even as a dip with warm bread.

🔸 Ingredients

3 red bell peppers, roasted until charred

½ cup walnuts, lightly toasted

1 small onion, finely minced

1–2 garlic cloves, crushed

2–3 tbsp olive oil

1–2 tbsp pomegranate molasses

1 tsp Aleppo pepper OR crushed red pepper

1–2 tbsp breadcrumbs (optional — to thicken)

1 tsp cumin

½ tsp smoked paprika (optional but traditional in some mountain villages)

Salt to taste

🔸 Optional authentic add-ons

1 tsp coriander seeds, toasted and crushed (Lebanese farmers often add this)

1 tbsp tahini (a North Lebanese addition)

🥣 Preparation
1. Roast the peppers

Grill or broil peppers until skin is blackened.

Cover and let steam 10 min, then peel off the charred skin.

Remove seeds.

2. Prepare the walnut base

Pulse walnuts in a mortar or food processor until coarse (not powder).

Add onion, garlic, cumin, Aleppo pepper, coriander, and salt.

Mix well.

3. Add roasted pepper

Add peeled roasted peppers to the walnut mixture.

Pulse or pound until smooth but slightly textured.

4. Add molasses & olive oil

Add pomegranate molasses gradually.

Add olive oil until creamy.

Adjust seasoning.

5. Thicken (if needed)

If too soft, add 1–2 tbsp breadcrumbs.

6. Rest

Let it rest 30 minutes for flavors to blend.

🍽 Serving

Spread in a shallow bowl and drizzle with olive oil.
Top with walnuts or pomegranate seeds.

Pairs amazingly with:

fresh bread (markouk, pita)

grilled meat

kibbeh

potatoes

mezze platters