Pan-Fried Muhammara

Note:

I created this version for those who are sensitive to wheat and walnuts. That said, traditional or alternative choices work beautifully .any type of bread and nuts can be used depending on your preference.

Ingredients

• 35 g bread (Spelt carrot bread)

• 1/3 cup almond flour (or ground walnuts)

• 1 tbsp olive oil

• 200 g red bell peppers, chopped

• 200g tomato

• 1/2 tsp salt

• 50 g onion, chopped

• 1 tsp garlic powder

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp sweet paprika

• 1 tsp tomato paste

• 1 tsp chili paste (such as sambal oelek/harissa)

• 2 tsp pomegranate molasses (or pomegranate sauce)

Topping

• Fresh parsley, chopped

• 1 tbsp extra virgin olive oil

Method

1. Toast the bread and ground nuts in a pan until fragrant and lightly golden. Remove from the pan and set aside.

2. Add olive oil to the same pan and sauté the red bell peppers ,paprika powder and onion until fragrant .Then add chopped tomatoes and salt.

3. Add the garlic powder, ground coriander, cumin, chili and tomato paste.

4. Cook until aromatic.

5. Add the pomegranate molasses and stir well.Let it cool down for a bit.

6. Combine the sautéed vegetables with the toasted bread and nuts, then puree until smooth.

7. Transfer to a serving bowl, drizzle with extra virgin olive oil, and garnish with fresh parsley.

   

I like to chill the muhammara in the refrigerator before serving. The flavors become deeper and more balanced when it has time to rest.

Update

At our July 2026 event, we also made Muhammara using whole grain bread and walnuts. The cooking method is the same.