Mouhammara libanaise
Une trempette fumée et acidulée de noix, poivron rouge rôti et mélasse de grenade.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Char and peel the peppers
If using fresh peppers, char them whole over a gas flame or under a hot broiler, turning often, until the skin blisters and blackens all over, about 10–12 minutes. Put them in a bowl, cover with a plate and let steam for 10 minutes — this loosens the skin so it slips off easily. Peel, deseed and pat dry; if using jarred peppers, drain well and press between paper towels so the dip doesn't turn watery.
- 400 g roasted red peppers
✅ C'est prêt quand : the skins slip off easily and the peppers feel only lightly damp, not wet
Toast the walnuts
Toast the walnuts in a dry skillet over medium heat, stirring often, until golden and fragrant, 5–6 minutes. This step deepens their flavor and stops the dip from tasting raw or bitter. Let them cool slightly before using.
- 150 g walnuts
✅ C'est prêt quand : the walnuts are golden brown and smell toasty, not pale and raw
Prepare the breadcrumbs
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Blend to a paste
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Rest and taste
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Serve the dip
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Char and peel the peppers
If using fresh peppers, char them whole over a gas flame or under a hot broiler, turning often, until the skin blisters and blackens all over, about 10–12 minutes. Put them in a bowl, cover with a plate and let steam for 10 minutes — this loosens the skin so it slips off easily. Peel, deseed and pat dry; if using jarred peppers, drain well and press between paper towels so the dip doesn't turn watery.
- 400 g roasted red peppers
✅ C'est prêt quand : the skins slip off easily and the peppers feel only lightly damp, not wet
Toast the walnuts
Toast the walnuts in a dry skillet over medium heat, stirring often, until golden and fragrant, 5–6 minutes. This step deepens their flavor and stops the dip from tasting raw or bitter. Let them cool slightly before using.
- 150 g walnuts
✅ C'est prêt quand : the walnuts are golden brown and smell toasty, not pale and raw
Prepare the breadcrumbs
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Blend to a paste
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Rest and taste
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Serve the dip
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The Story Behind the Dish
Muhammara is traditionally traced to Aleppo, a city once famous for its walnut groves, pepper paste and layered spice trade. Over generations the dip spread across the Levant, and in Lebanon it became a staple of the mezze table, often set alongside hummus and baba ghanouj.
Every Lebanese household has its own balance of smoky pepper, tart pomegranate molasses and ground walnut, with some adding more heat and others more sweetness. It is simple pantry cooking turned into something deeply flavorful.
⭐ Why It's Famous
Its layered flavor — smoky, nutty, tangy and gently spiced all at once — makes it one of the most memorable dips on any mezze spread.
💡 Fun Fact
Walnuts and pomegranates have grown side by side across Syria and Lebanon for centuries, and muhammara is one of the clearest dishes that marries the two.
Aleppo, Syria, with Lebanon as one of its great modern homes
36.20°N, 37.13°E
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