Nomadic Treats

Dip & Spread

  • Muhammara

    Muhammara

    Muhammara is a Levantine red pepper and walnut spread known for its deep, savory-sweet flavor and rich, slightly textured consistency. Roasted peppers, walnuts and breadcrumbs form the base, while pomegranate molasses adds tangy sweetness and Aleppo pepper brings gentle heat and complexity.

    What is Muhammara?

    Muhammara is made by blending roasted red peppers with walnuts, breadcrumbs and seasonings until the mixture becomes thick enough to spread or scoop. Pomegranate molasses contributes acidity and sweetness, while olive oil helps bring the ingredients together into a rich, cohesive texture.
    Unlike a completely smooth dip, Muhammara often retains some texture from the walnuts and breadcrumbs. It can be served as part of a mezze spread, spooned alongside bread or vegetables, or used as a condiment with other dishes.

    Muhammara in Syrian and Levantine food culture

    Muhammara is especially associated with Aleppo in northern Syria, a city known for its deeply flavored, pepper-forward cooking. From there, the spread became familiar across the wider Levant and is now commonly encountered in Syrian, Lebanese and other eastern Mediterranean food traditions.

    It is usually served as part of a mezze spread, alongside bread and other small dishes, but its bold flavor also makes it useful beyond mezze. Muhammara can accompany grilled vegetables or meats, or be used as a condiment where its combination of sweetness, acidity, nuttiness, and gentle heat can stand out.

    What does Muhammara taste like?

    Muhammara is savory, nutty and slightly sweet, with a gentle tang from pomegranate molasses and a mild warmth from pepper and spices. Roasted red peppers give the spread its sweetness and depth, while walnuts add richness and a faint bitterness that keeps the flavor from becoming too sweet.

    Its texture is usually thicker and more substantial than a smooth purée. Finely ground walnuts and breadcrumbs give Muhammara body, while olive oil softens the mixture and helps create a spreadable consistency. Depending on how finely it is blended, it can range from fairly smooth to pleasantly coarse.

    How Muhammara varies

    Muhammara does not have one rigid formula. The balance of peppers, walnuts, breadcrumbs and pomegranate molasses can vary considerably from one cook to another. Some versions are sweeter or more acidic, some emphasize chili heat, and the finished texture can range from relatively smooth to coarse and chunky.

    The supporting ingredients vary too. Recipes may use fresh roasted peppers or pepper-based pastes, while additions such as lemon juice, cumin or tahini appear in some versions but not others. What remains consistent is the combination of red pepper, walnuts and a sweet-tart element that gives Muhammara its distinctive character.

    Where does Muhammara come from?

    Muhammara is most closely associated with Aleppo in northern Syria, where red pepper pastes and Aleppo pepper are central to the local flavor profile. The spread is widely regarded as Syrian in origin, although there is no single well-documented moment or inventor that can be credited with creating the dish.

    The name Muhammara is commonly translated as “reddened” or “crimsoned,” a reference to the deep red color of the pepper-based mixture. Traditional versions were often made with concentrated or sun-dried Aleppo peppers, while many modern recipes use roasted red peppers to create a similar rich, sweet-pepper base.

    Make Muhammara at home

    Ready to make it yourself? Follow the full Muhammara recipe with ingredients, step-by-step instructions, recipe notes and video.

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  • Muhammara

    This Muhammara recipe combines roasted red peppers, walnuts, breadcrumbs, tahini and pomegranate molasses into a rich, savory-sweet spread with gentle heat and a slightly textured finish. It comes together quickly when made with jarred roasted peppers, while fresh peppers can be roasted at home for a deeper, smokier flavor.

    Watch how to make Muhammara

    Ingredients

    For the Muhammara

    • 1 jar roasted red peppers, 300 g (10.5 oz), drained or 2 large / 3 medium fresh red bell peppers
    • 80 g (2.8 oz / about 3/4 cup) walnuts
    • 25 g (1 oz / about 1/4 cup) breadcrumbs
    • 1 large garlic clove, chopped
    • 2 tbsp (30 ml) extra virgin olive oil, plus more for drizzling
    • 1 1/2 tbsp (22 ml) pomegranate molasses, plus more for serving
    • 3 tbsp (45 ml) tahini
    • 1/2 tsp Aleppo pepper or 1/2 tsp paprika + 1/4 tsp cayenne
    • 1/2 tsp ground cumin
    • Salt, to taste
    • Water, as needed

    For serving

    • 1–2 walnuts, reserved and chopped
    • A small handful of fresh mint leaves, chopped or torn (optional)
    • Extra olive oil, for drizzling
    • Extra pomegranate molasses, for drizzling

    Instructions

    Prepare the peppers

    Drain the roasted peppers well, but do not rinse them, as this can dilute their flavor. Pat them dry with a clean kitchen towel to remove as much excess moisture as possible, then tear them into smaller pieces.

    Toast the walnuts and breadcrumbs

    Set aside 1 or 2 walnuts for garnish, then finely chop the remaining walnuts.

    Place a large frying pan over medium heat. Once hot, add the walnuts and toast for about 3 minutes, stirring occasionally, until fragrant.

    Add the breadcrumbs and continue toasting for another 3 minutes, stirring often, until the walnuts smell nutty and the breadcrumbs are golden. Remove from the heat.

    Blend the base

    Add the toasted walnut and breadcrumb mixture to a food processor along with the chopped garlic. Blend until you have fine crumbs.

    Finish the Muhammara

    Add the roasted peppers, extra virgin olive oil, pomegranate molasses, tahini, Aleppo pepper, cumin and salt. Pulse until the mixture comes together.

    If it feels too thick, add a small splash of water. Blend until completely smooth, or leave it slightly textured if you prefer. Taste and adjust with a little more pomegranate molasses or salt if needed.

    Serve

    Spoon the Muhammara onto a serving plate and use the back of a spoon to create some texture on the surface. Drizzle with olive oil and a little extra pomegranate molasses.

    Scatter over the reserved chopped walnuts and fresh mint, if using. Serve at room temperature.

    Recipe notes

    If using fresh red bell peppers

    Place an oven rack in the upper third of the oven and preheat to 230°C / 450°F. Line a baking tray or sheet pan with parchment paper.

    Cut 2 large or 3 medium red bell peppers in half lengthwise. Remove the seeds, membranes and stems, then arrange them cut-side down on the prepared tray.

    Roast for 12 to 15 minutes, rotate the tray, then roast for another 10 to 15 minutes, or until the skins are well charred and the peppers have softened.

    Transfer the peppers to a large bowl and cover tightly with plastic wrap, or place them in a covered container. Let them steam for about 10 minutes.

    Once cool enough to handle, peel off the skins and slice the peppers into strips. Continue with the main recipe as written.

    Learn more about Muhammara

    Want to know more about the dish itself? Explore the origins, variations and food culture behind Muhammara.

  • Lusa

    Lusa

    This Libyan Lusa recipe combines dried tomatoes, dried onions, tomato paste, red chilies, garlic and olive oil into a rich, concentrated dip with deep savory flavor and plenty of heat. Caraway and turmeric add warmth, while the generous amount of olive oil gives the finished mixture its glossy, spreadable texture.

    Watch how to make Lusa

    Ingredients

    For the Lusa

    • 1 1/2 cups (360 ml) olive oil
    • 70 g (about 2.5 oz) dried onions
    • 280 g (about 10 oz) dried tomatoes
    • 2 cups (about 480 ml / 17 fl oz) tomato paste
    • 200 g (about 7 oz) red chilies
    • 3 garlic cloves
    • 1/2 tsp turmeric
    • 1/4 tsp caraway seeds
    • Salt, to taste

    Instructions

    Fry the dried vegetables

    Heat the olive oil in a large pan over medium heat.

    Add the dried onions and fry, stirring constantly, until lightly browned. Remove them from the oil and set aside.

    Using the same oil, fry the dried tomatoes for a couple of minutes, then remove them and set them aside as well.

    Cook the tomato paste

    Add the tomato paste to the same pan and stir it well into the olive oil.

    Reduce the heat to low and cook gently for about 15 minutes, stirring occasionally and watching carefully so the tomato paste does not catch on the bottom.

    Prepare and cook the chilies

    While the tomato paste is cooking, remove the seeds from the red chilies, slice them, then pulse them in a food processor until finely chopped.

    Add the chopped chilies to the pan and simmer with the tomato paste until most of the moisture from the chilies has cooked off.

    Blend the onion and tomato mixture

    Add the fried dried tomatoes, fried dried onions and garlic to a food processor and blend until they form a paste.

    Finish the Lusa

    Once most of the moisture from the chilies has evaporated, add the blended onion, tomato and garlic mixture to the pan and stir well to combine.

    Season with the turmeric, caraway seeds and salt to taste.

    If the mixture feels too thick, add a little more olive oil and stir until the Lusa reaches a rich, spreadable consistency. Serve as desired.

    Recipe notes

    Dried onions

    If you cannot find dried onions, you can make your own from fresh onions using a dehydrator or an oven.

    Dried tomatoes

    Packaged or canned dried tomatoes work well, but you can also dry your own tomatoes in the sun or with a dehydrator.

    Adjust the heat

    Traditionally, Lusa is made with hot red chilies, but you can use a mix of hot and sweet red chilies to control the heat level.

    Learn more about Lusa

    Want to know more about the dish itself? Explore the origins, food culture, variations and story behind Lusa.