Muhammara (Turkish Red Pepper and Walnut Dip)
Muhammara (Turkish Red Pepper and Walnut Dip) - kvalifood.com
A thick dip of roasted red peppers, toasted walnuts, breadcrumbs, pomegranate molasses, and Aleppo pepper. Common across southeastern Turkey and the Levant. The texture should be slightly coarse with visible walnut and pepper pieces – not a smooth puree.
Serve it with warm pita or flatbread as part of a mezze spread, alongside grilled meats, or as a dip with raw vegetables.
Makes ca. 400 g (4-6 servings)
Ingredients
- 3 red bell peppers, whole
- 75 g walnuts, lightly toasted
- 50 g plain dried breadcrumbs
- 2 tbsp pomegranate molasses
- 3 tbsp extra virgin olive oil, plus more for drizzling
- 1 tbsp Aleppo pepper flakes (pul biber)
- 1 small garlic clove
- 1 tbsp tomato paste (optional)
- 1 tsp ground cumin
- 1/2 tsp salt, to taste
Directions
Roast peppers whole under a hot broiler or over a gas flame, turning occasionally, until blackened all over, about 15-20 minutes. Transfer to a bowl, cover tightly, and let steam for 15 minutes. Peel off skins, remove stems and seeds. Pat flesh dry.
Toast walnuts in a dry pan over medium heat for 4-5 minutes until fragrant. Let cool.
Combine roasted peppers, walnuts, breadcrumbs, pomegranate molasses, olive oil, Aleppo pepper, garlic, cumin, salt, and tomato paste (if using) in a food processor. Pulse until you get a thick, slightly coarse paste. Do not over-process.
Taste and adjust. Transfer to a serving bowl. Drizzle with olive oil and scatter walnut pieces on top. Serve at room temperature with flatbread.
Notes
Pomegranate molasses is not optional – it defines the dish. Do not substitute with balsamic reduction.
If Aleppo pepper is unavailable, use a mix of sweet paprika and a small pinch of cayenne (4:1 ratio).
Improves after a night in the fridge. Bring to room temperature before serving. Keeps 4-5 days refrigerated.
See Also
Domates Soslu (Turkish Tomato Sauce)
Biber Salcasi (Turkish Red Pepper Paste)
Mojo Rojo (Canary Islands Red Sauce)
