Mhamara Recipe

Name: One Lebaneses Mhamara Recipe
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 cups roasted red bell peppers (jarred or roasted at home), drained; 1 cups walnuts, toasted; 1 piece kaak (or stale baguette/cracker) — crusty bread used as binder; 0.5 cups extra-virgin olive oil; 2 tbs Aleppo pepper (pul biber) or mild red pepper flakes; 2 tbs tomato paste; 2 tsp pomegranate molasses; 2 tbs lemon juice, fresh; 2 cloves garlic cloves, peeled; 1 tsp ground cumin; 0.5 tsp smoked paprika (optional); 1 tsp fine sea salt; 0.5 tsp black pepper; 2 tbs water or reserved pepper liquid; 2 tbs extra olive oil for serving; 2 tbs chopped parsley for garnish

Inspired by One Lebanese

Time35m

Serves6

Fire-roasted red peppers, kaak, walnuts, house spices.

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Ingredients

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Mhamara (Aleppo pepper & walnut dip)

2 cups roasted red bell peppers (jarred or roasted at home), drained

1 cups walnuts, toasted

1 piece kaak (or stale baguette/cracker) — crusty bread used as binder

1/2 cups extra-virgin olive oil

2 tbs Aleppo pepper (pul biber) or mild red pepper flakes

2 tbs tomato paste

2 tsp pomegranate molasses

2 tbs lemon juice, fresh

2 cloves garlic cloves, peeled

1 tsp Ground cumin

1/2 tsp smoked paprika (optional)

1 tsp fine sea salt

1/2 tsp black pepper

2 tbs water or reserved pepper liquid

2 tbs extra olive oil for serving

2 tbs chopped parsley for garnish

Method

Mhamara (Aleppo pepper & walnut dip)

Toast walnuts and prepare kaak

Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet and toast 6–8 minutes until fragrant and lightly browned; watch carefully to avoid burning. If using store-bought kaak, break into pieces; if using a small stale roll or baguette, remove crusts and tear into 1-inch pieces. Let walnuts cool slightly.

Bloom bread (kaak)

Place the kaak pieces in a small bowl and pour 2–3 tablespoons warm water over them to soften. Let sit 5 minutes, then squeeze out excess water and crumble the softened bread. This will act as the binder and give traditional texture.

Combine main ingredients

In a food processor, add the toasted walnuts, drained roasted red peppers, softened kaak pieces, tomato paste, Aleppo pepper, fresh garlic cloves, ground cumin, smoked paprika (if using), pomegranate molasses, lemon juice, sea salt and black pepper.

Pulse to coarse paste

Pulse the mixture in 6–10 short bursts until it forms a coarse, slightly textured paste — not completely smooth. Scrape down the bowl occasionally so everything blends evenly.

Emulsify with olive oil

With the food processor running, drizzle in 1/4 cup (4 tablespoons) of extra-virgin olive oil gradually until the dip becomes cohesive and spreadable. If the mixture seems too thick or dry, add up to 2 tablespoons of reserved pepper liquid or water, 1 tablespoon at a time, until desired texture is reached.

Adjust seasoning

Taste and adjust: add more Aleppo pepper for heat (up to 1 additional tablespoon), more lemon juice for brightness, or a pinch more salt. If you want a sweeter-tangier note, add another 1/2–1 teaspoon pomegranate molasses. Pulse briefly to incorporate any adjustments.

Finish and serve

Transfer the mhamara to a serving bowl. Drizzle the remaining 2 tablespoons olive oil over the top and sprinkle with chopped parsley. Optionally garnish with a few chopped toasted walnuts and an extra pinch of Aleppo pepper.

Storage

Cover and refrigerate for up to 5 days. Bring to room temperature before serving; stir and adjust oil or lemon if it seems dry.