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?
2 red capsicums, halved
50g chopped walnuts, roughly chopped
2 tsp ground cumin
1 tbsp chilli pepper
- 1 garlic clove, grated
- ¼ tsp chopped preserved lemon rind
- 1 tbsp breadcrumbs
- 1 tsp pomegranate molasses - pekmez
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.