afoona
Muhammara – Syrian Red Pepper and Walnut Spread
Salads

Muhammara – Syrian Red Pepper and Walnut Spread – Gluten-free version

A rich Syrian spread of roasted red peppers and walnuts with spices Gluten-free version: Gluten-free breadcrumbs.

⏱ 50 min🍽 4 servings 🌍 Middle Eastern👩‍🍳 Afoona🧩 2 parts
⚖ Pareve🥬 Vegetarian🌱 Vegan
Versions:Original🌾 Gluten-free

👨‍🍳 Method

For the Roasted Vegetables

  1. 1
    Arrange the peppers on a baking sheet.
    Baking pan
  2. 2
    Roast the peppers whole in a hot oven (220°C / 430°F) 30 minutes, turning, until the skin is blackened and the flesh completely soft.
    ⚙ Oven roastingOvenBakeware
    💡Give it room in the pan: crowded vegetables steam instead of browning.
  3. 3
    Transfer to a bowl, cover tightly and leave 10 minutes.
    Bowl
    💡The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
  4. 4
    Peel off the charred skin, remove the stem and seeds from the peppers and drain off the liquid.
    Colander

To assemble

  1. 5
    Grind the roasted vegetables in a blender with the walnuts, garlic, tomato paste, lemon juice, cumin, chili, sugar and salt, to a smooth spread.
    ⚙ Grinding in a Food ProcessorBlender
    💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
  2. 6
    Add the olive oil in a thin stream, while the blender runs, until the spread is smooth and creamy.
    ⚙ Fat in a Thin StreamBlender
    💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
  3. 7
    Add the gluten-free breadcrumbs and stir, to thicken the spread.
  4. 8
    Serve at room temperature with a little olive oil on top.
338calories
6 gprotein
12 gcarbs
30 gfat
● protein 7%● carbs 14%● fat 79%

Per serving (146 g), of 4 servings

For the Roasted Vegetables · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (5) · 🍳 One cooking vessel

  • Blender · 💡 Workaround, changes the dish: Stick blender (Less smooth, mainly for liquids) · Food processor (Less smooth with liquids)
  • Oven · 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
  • Baking pan · Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Roasted Vegetables → Roasted Pepper Spread

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