This vibrant Lebanese muhammara recipe from Lebanese restaurateur Kamal Mouzawak is sweet, earthy, just a bit smokey, and ideal when eaten with fresh pita. While the dish originated in the Syrian city of Aleppo, variations on it are served across much of the Middle East. Cooks throughout the region sometimes use a chile paste called biber salcasi, a specialty of Aleppo and southeastern Turkey, that can be hard to find in the United States. We’ve subbed in mild chile flakes but you could use a chopped fresh red chile instead. For the most flavor, start with whole red bell peppers and broil them yourself as jarred ones won’t have as much flavor.
Check out more of Kamal’s recipes for a truly flavorful Lebanese feast, like a smoky eggplant dip called moutabal and Seven-Spice Grilled Lamb Chops with Parsley Salad.
Editor’s note: This recipe was originally published on April 16, 2019.