Cold appetizers · The home kitchen
Muhammara
Muhammara combines roasted peppers with walnuts for a dip that is savory, gently sweet and pleasantly tangy. Pomegranate molasses adds depth rather than a heavy sugary finish. Keep a little texture in the mixture and offer it with warm pita, grilled vegetables or a platter of fresh cucumber and tomatoes. This is an original home-style interpretation inspired by the menu’s ingredients, rather than Beiruty’s restaurant formula. Quantities are written for a domestic kitchen so you can prepare the dish confidently and adjust the final seasoning to your own taste. The independent recipe linked below provides another cook’s perspective and useful background for exploring this style of food at home.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Muhammara recipe
- Serves
- 6
- Prep
- 15 min
- Cook
- 0 min
- Rest / chill
- 10 min
- Total
- 25 min
Ingredients
- 400 g roasted red peppers, drained
- 75 g toasted walnuts
- 40 g plain breadcrumbs
- 45 ml olive oil
- 15 ml pomegranate molasses
- 15 ml lemon juice
- 1 garlic clove
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp chili flakes
Method
Pat peppers dry. Pulse walnuts and breadcrumbs in a processor until coarsely ground.
Add peppers, garlic, cumin, salt, chili, molasses and lemon. Pulse to a textured paste.
Pulse in olive oil, transfer to a bowl and rest 10 minutes so the crumbs absorb moisture.
Make it your own.
- Drain jarred peppers thoroughly to avoid a watery dip.
- Use fresh walnuts; stale nuts can taste bitter.