المحمّرة السورية

Roast the red pepper directly over the flame or in the oven until the skin becomes blackened.

Place the roasted pepper in a plastic bag for 5 minutes to make peeling easier.

Peel off the skin and remove the seeds and core of the roasted pepper.

Place the roasted red pepper in a food processor.

Add the garlic cloves and walnuts.

Add the lemon juice and pomegranate molasses.

Add the olive oil, paprika, cumin, chili powder, salt, and pepper.

Blend all the ingredients in the food processor until the mixture becomes smooth and well combined.

Transfer the muhammara dip to a serving bowl.

Make a small well in the center using a spoon.

Pour a little olive oil into the well.

Garnish with fresh cilantro if desired.