A Gaziantep classic, muhammara blends roasted peppers, walnuts, and pomegranate molasses into a bold, textured dip.
15 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Roast the kapia peppers in a 200°C oven or over the burner for 18-20 minutes, then peel them.
Pulse the walnuts and breadcrumbs briefly in a food processor to create a coarse base.
Add the roasted peppers, garlic, pomegranate molasses, olive oil, cumin, salt, and red pepper flakes, then process.
Spread the muhammara on a serving plate with a paste-like consistency.
💡 Tip: Do not process the walnuts too finely; they keep a lively texture without making the sauce oily.
🍽️ Serving suggestion: Drizzle with olive oil and serve with lavash.
~186
kcal calories
4
g protein
10
g carbs
15
g fat
4.1g
Sugar
1.9g
Fiber
269.1mg
Sodium
2.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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