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Muhammara - Turkish walnut capsicum dip

Muhammara (Turkish walnut-capsicum dip)


Its ingredients slightly change in different regions of Turkey. The difference is usually all about either adding more/mixed herbs or using less amount of herbs.


Muhammara can be served for almost every type of table, breakfast, dinner, brunch...etc All you need is a good toasted bread next to it.


For How Many?

8 People

Preparation Time


Cooking Time




To serve with:

  • extra virgin olive oil, to thin
  • lemon juice, to taste
  • simit (Turkish sesame bread)

 (You can purchase all the ingredients from our shop straight away.)

Buy all the ingredients

How to cook?

Place the capsicum, skin-side up, under a hot grill and char until blackened in places. Remove, place in a bowl, cover with plastic wrap and leave until cooled. Remove and discard the skin. Roughly chop the flesh.

Place the capsicum and walnuts in a large mortar and bash with a pestle until a rough paste form (you can also use a food processor).

Add the spices, garlic, preserved lemon and breadcrumbs and bash until combined.

Add the molasses and enough oil to make a smooth paste.

Season to taste with salt, pepper and lemon juice.

Serve with the simit for dipping.


Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use English tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled unless specified. | All eggs are 55-60 g unless specified.

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