10 min

    An exotic dip consisting of walnuts and a touch of pomegranate. Originally from Syria, this is also popular in parts of Lebanon and Turkey, where it is called Cevizli Biber. Serve with pitta bread.

    16 people made this

    Serves: 8 

    • 4 tablespoons extra virgin olive oil
    • 50g (2 oz) fine dried breadcrumbs
    • 50g (2 oz) finely chopped walnuts
    • 4 cloves garlic, mashed into a paste
    • 3 tablespoons lemon juice
    • 2 tablespoons pomegranate syrup or juice
    • 1 teaspoon ground cumin
    • 1 teaspoon dried crushed chillies

    Prep:10min  ›  Ready in:10min 

    1. In the container of a food processor or blender, combine the olive oil, breadcrumbs, walnuts, garlic, lemon juice, pomegranate syrup, cumin and chillies. Process until smooth. Serve with pitta triangles.

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    Reviews in English (10)


    I roasted red peppers until the outer skins were charred. After letting the peppers cool to room temperature, I removed the skins and seeds. I toasted the walnuts, omitted the pomegranate molasses and garlic, and I used red wine vinegar in place of lemon juice. This dip is one of my all-time favourites!  -  03 Jun 2014


    I make muhammara regularly as I am of lebanese origin. The main ingredient is missing: red bell peppers. I used about 3 to 4 red peppers and I also add a small spoon of sugar.  -  11 Aug 2007  (Review from Allrecipes US | Canada)


    This recipe is definitely missing roasted red peppers. I used a recipe from another site that called for them. I think this is the kind of dish that you either love or hate.  -  06 Oct 2008  (Review from Allrecipes US | Canada)