Roasted red pepper and walnut dip (Muhammara) from Falastin: A Cookbook (page 83) by Sami Tamimi and Tara Wigley

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a gluten-free variation. Can substitute any other chilli flakes for Aleppo chilli flakes.

  • Lsblackburn1 on October 03, 2023

    I used Italian red peppers for this. Makes a lot but very tasty.

  • michalow on September 20, 2023

    Nice bright flavors. Very fresh tasting even though I used entirely pantry ingredients (including jarred peppers). I was surprised how different it tasted than the muhammara I usually make (a recipe from Clifford Wright, which is simpler and quicker than this one). I added more Aleppo pepper, walnuts, and pomegranate molasses to bring it more in line with my expectations, but it truth it was already delicious before my meddling.

  • mpo on February 28, 2021

    Agree that this is delicious but also makes such a big batch, that cutting the recipe in half would still leave plenty. I made hummus too, along with this dip for appetizers, and everyone wanted this one over the hummus.

  • Astrid5555 on August 29, 2020

    Delicious, makes a big batch. Would cut the peppers next time before roasting because it was quite difficult to get rid of the seeds afterwards.

  • KarinaFrancis on July 05, 2020

    A few more steps than my usual recipe for Muhammara but very delicious.

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