Mouhamara Recipe
walnut, roasted red pepper, pomegranate molasses
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Ingredients
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Main Ingredients
Optional Garnish
Method
Prepare the Base
- 1
Toast the walnuts
In a dry skillet over medium heat, toast the walnuts for 5–7 minutes, stirring frequently, until golden and fragrant. Set aside to cool.
- 2
Prepare roasted red peppers
If using jarred roasted red peppers, drain and pat them dry. If roasting your own, roast whole red peppers under a broiler or directly over a gas flame, turning frequently until charred on all sides. Place in a covered bowl for 10 minutes, then peel, deseed, and chop.
Blend the Ingredients
- 3
Add the toasted walnuts, roasted red peppers, garlic cloves, breadcrumbs, pomegranate molasses, lemon juice, cumin, Aleppo pepper, salt, and black pepper to a food processor.
- 4
Pulse the mixture several times to combine, then slowly drizzle in the olive oil while processing until the mixture forms a thick, slightly coarse paste. Scrape down the sides as needed.
- 5
Taste and adjust seasoning, adding more salt, lemon juice, or pomegranate molasses as desired.
Serve
- 6
Transfer the Mouhamara to a serving bowl. Smooth the top with the back of a spoon.
- 7
Garnish with chopped walnuts, a drizzle of olive oil, pomegranate seeds, and chopped fresh parsley, if desired.
- 8
Serve with warm pita bread, crackers, or fresh vegetables.
