Mohamara Recipe
Roasted red pepper, walnut, pomegranate molasses
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Ingredients
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Base Ingredients
Flavoring and Seasoning
Method
Roasting and Preparing Base
- 1
Roast the red peppers
Preheat the oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for 25–30 minutes, turning occasionally, until the skins are charred and blistered.
- 2
Peel and deseed the peppers
Remove the roasted peppers from the oven and transfer to a bowl. Cover with plastic wrap and let steam for 10 minutes to loosen the skins. Peel off the skins, remove the stems and seeds, and set the flesh aside.
- 3
Toast the walnuts
In a dry skillet over medium heat, toast the walnuts for 5–7 minutes, stirring often, until golden and fragrant. Remove from heat and let cool.
- 4
Prepare garlic
Peel the garlic cloves and set aside.
Blending and Seasoning
- 5
Blend the base ingredients
In a food processor, combine the roasted red pepper flesh, toasted walnuts, garlic cloves, and breadcrumbs. Pulse until the mixture is coarse but blended.
- 6
Add flavorings and blend
Add the pomegranate molasses, lemon juice, ground cumin, Aleppo pepper (or chili flakes), and salt. Pulse to combine.
- 7
Incorporate olive oil
With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. Scrape down the sides as needed.
- 8
Taste and adjust
Taste the muhammara and adjust seasoning with more salt, molasses, or lemon juice as needed.
Serving
- 9
Serve or store
Transfer the muhammara to a serving bowl. Drizzle with a bit of olive oil and garnish with chopped walnuts or a sprinkle of Aleppo pepper if desired. Serve with warm pita bread, crackers, or vegetables. Refrigerate leftovers in an airtight container for up to 5 days.
