About this recipe: An exotic dip consisting of walnuts and a touch of pomegranate. Originally from Syria, this is also popular in parts of Lebanon and Turkey. Serve with pitta bread.
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)