Mahammara Recipe

Mahamara (red pepper & walnut spread)

1. 1

   Roast and peel peppers

   If you don't have jarred roasted peppers, roast 3 medium red bell peppers: preheat broiler or grill to high. Place whole peppers on a sheet tray (under broiler) or directly on grill and char all sides until skin is blackened and blistered, turning frequently, about 8–12 minutes. Transfer peppers to a bowl and cover tightly with plastic wrap or a lid for 10–15 minutes to steam — this loosens the skin. Peel off charred skin, remove stems, seeds, and membranes. Pat peppers dry and roughly chop.

2. 2

   Toast walnuts

   While peppers cool, toast 1 cup walnuts in a dry skillet over medium heat, shaking frequently, until fragrant and lightly browned, about 4–6 minutes. Watch carefully to avoid burning. Let cool slightly.

3. 3

   Blend base ingredients

   In a food processor, add toasted walnuts, roughly chopped roasted peppers, 1 peeled garlic clove, 1 tablespoon fresh lemon juice, 2 tablespoons pomegranate molasses, 1 tablespoon extra-virgin olive oil, 1 tablespoon fresh breadcrumbs, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon red pepper flakes (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Pulse several times to combine into a coarse paste.

4. 4

   Emulsify and adjust texture

   With the processor running, drizzle in the remaining 2 tablespoons olive oil. If mixture is too thick, add up to 2 tablespoons water, 1 tablespoon at a time, and process until you reach a spreadable, slightly coarse texture (not completely smooth). Taste and adjust seasoning: add more salt, lemon juice, or pomegranate molasses to balance sweet, sour, and salty notes.

5. 5

   Finish and serve

   Transfer mahmara to a shallow serving bowl. Smooth the top with a spoon, drizzle the reserved 1 tablespoon extra olive oil over the surface, and sprinkle with optional pomegranate seeds and chopped parsley for color. Serve at room temperature with crusty bread, pita, grilled meats, or as part of a meze platter.

6. 6

   Storage

   Refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving; if thickened in fridge, stir in a little olive oil or water to loosen.