Every culinary anthropologist will agree that Muhamarra’s origin is from Aleppo, Syria. The word’s root is the Arabic term for “Red”. The first time I saw this dip was in Damascus in the 70’s. My father’s aunt had five boys. At the time, they had all gotten married and started their own families. I loved visiting my cousins in Damascus. Syrian Armenians were a bit different than our Lebanese cousins. To celebrate our visit, they would all gather in one of the uncle’s homes where 50 ladies would prepare food in the kitchen while telling jokes, singing, laughing, and sometimes even sharing tears of some old memory. As children, my cousin Shnorik and I would steal some walnuts and get kicked out of the kitchen as they were meant to be used in making a huge tray of Muhamarra.  Let’s make this dish celebrating Syria and its people, many of whom are no longer with us or displaced as refugees in a senseless war. 

Ingredients

• 1 ½ cup walnuts
• 3 red bell peppers
• ½ cup plain bread crumbs
• 3 TBS olive oil and more for drizzling
• 2 TBS hot Aleppo pepper paste (available in ethnic stores or replace with red chili paste)
• 1 TBS tahini
• 3 TBS pomegranate molasses
• 1 tsp cumin
• 1 tsp fresh lemon juice
• Salt to taste 

Direction

Preheat the oven to 350°F (175°C).

1. Place the peppers on a baking sheet and roast them for about 20 to 30 minutes, turning them to ensure all sides are charred. Once they are cooked, remove them from the oven and place them in a plastic bag to make it easier to remove the skins. Afterward, remove the stems, seeds, and the skin, but it’s okay if some skin remains on the peppers.
2. In a dry pan, lightly roast the walnuts, being careful not to overcook them, just enough to bring out their natural oils. Coarsely chop them using a knife or pulse them for a short time in a food processor. Save a few pieces for garnish.
3. In a food processor, add the roasted peppers, all the remaining ingredients, and process until smooth.
4. Transfer the Muhamarra onto a serving platter, garnish it with the saved walnuts, and drizzle with olive oil. Optionally, you can garnish with pomegranate seeds and parsley.

Muhamarra is great to serve as a dip with pita bread or as an addition to sandwiches. Enjoy your delicious creation!