Muhammara, but make it dinner-party worthy. This deconstructed version takes everything I love about the classic Middle Eastern dip and stretches it out across a platter like a carpaccio: silky ribbons of roasted peppers, toasted walnuts, pomegranate molasses, herbs, feta, and warm spices layered separately so every bite tastes a little different from the last. It has all the familiar flavors of traditional muhammara, but with more texture, more contrast, and a presentation that makes people stop before they dig in.
Muhammara originated in Aleppo, Syria, where it became known as a rich spread built around roasted red peppers, walnuts and breadcrumbs. The name itself comes from the Arabic word ahmar, meaning “red,” a nod to its deep color. Traditionally, muhammara combines roasted peppers with walnuts, breadcrumbs, olive oil, pomegranate molasses, and warm spices like Aleppo pepper and cumin. The result is smoky, sweet, tangy, nutty, and slightly spicy all at once. Like many dishes throughout the Levant, it spread across borders and kitchens, taking on small changes depending on region and family traditions.
I love keeping the flavor profile intact while changing the form entirely. Instead of blending everything into a dip, I separate the ingredients and let each one have its own place on the platter. Thin roasted pepper strips become the base, laid out almost like carpaccio. Toasted walnuts and cumin-scented panko add crunch, pomegranate molasses brings that signature sweet tang, fresh herbs brighten everything, and a drizzle of good olive oil ties it all together.
And then I add feta.
No, feta is not traditional in muhammara. But Shavuot is all about dairy, and salty creamy feta works almost suspiciously well here. Against the sweet roasted peppers and sticky pomegranate molasses, it adds richness and sharpness that turns it into something that feels made for a holiday table. It shifts the dish from dip territory into appetizer territory.
Deconstructed Muhammara Carpaccio
3 large red peppers
6 tbsp extra virgin olive oil, divided
1/2 cup chopped walnuts
1 1/2 tsp cumin seeds
1/2 cup panko crumbs
2 ounces feta, crumbled
2 tablespoons pomegranate molasses
1 tablespoon chopped parsley, mint or cilantro
1 teaspoon Aleppo pepper
smoked or flaky salt, to taste
Warm pita or crusty bread, for serving
Method:
Cut the red peppers in half and place cut-side-down on a parchment lined baking sheet. Drizzle with 2 tablespoons of olive oil and salt and roast at 450 degrees for 20-25 minutes until blistered. Remove from the oven and cover with foil to steam.
While the peppers are roasting, toast the walnuts in a dry pan, remove. Add 2 tablespoons of olive oil and toast the cumin seeds until sizzling, then add the panko crumbs. Saute until golden and crisp.
When the peppers are cool, remove the seeds and peel off the skins. Cut into strips.
Arrange the roasted pepper strips on a large platter. Drizzle with olive oil and pomegranate molasses. Sprinkle with Aleppo pepper and salt and Ssatter over the walnuts, panko and herbs. Finish with feta cheese.
