Mouhammara is lusciously good. It is so easy to make that it can be prepared on the spur of the moment, and so healthful that you can do so without hesitation. A very old spread with no precisely dated origin, mouhammara has more variations than I could begin to relay. After trying quite a few of them, I concocted this version and have been making it for years.
This spread (also spelled muhammara) is traditionally served with flatbread, but is useful for many other purposes. When not consuming it straight from the bowl with a spoon (very tempting, as you will see), we like to use it on sandwiches, or as a fragrant accompaniment to grilled or roasted veggies.
A few quick notes. Any red pepper flake will contribute to making a tasty mouhammara, but, as I note below, if at all possible use Aleppo pepper flakes. (I purchased my most recent supply at a nationwide spice store, and also have found them at Middle Eastern and Turkish markets.) They add a richness and complexity that is divine. And, if you acquire the Aleppo flakes, you will never use regular ol’ crushed red pepper flakes again, for anything, I promise. If you have pomegranate molasses instead of pomegranate juice, simply mix a tablespoonful or so into a half cup of water. The spread is wonderful the moment it is made, and only gets better after resting in the fridge for a day, though it likely won’t last that long. Ours seldom does.
Mouhammara
1 roasted red bell pepper, seeded, peeled
1 1/2 cups walnuts, toasted
1/2 cup pomegranate juice
1 slice bread
4 T olive oil
1 1/2 tsp cumin
1 tsp dried red pepper flakes (preferably Aleppo)
In a food processor blend all ingredients until ground together. (You want a coarse rather than a smooth puree.) Season to taste with salt and pepper. Serve at room temperature with crackers, bread, or flatbread.
email
Facebook
Twitter
RSS
Add to favorites
Tumblr
Hubby and I are fans of mouhammara and have tried several recipes over the years. This is one of the very best we’ve made. Perhaps the juxtaposition of the sweet – tart from the pom juice and the mildly hot from the Aleppo. Plus the texture with the higher amount of walnuts than most mouhammara we’ve made is just wonderful. It is so good and so healthy that you can enjoy it all the time. But special enough to serve before a holiday dinner. As we will this year with flatbread crackers at the family Christmas dinner. Thanks!
I am so glad you like it! This is one of my most favorite dips/spreads/condiments. It is incredibly easy to make, and ridiculously luscious, as well as healthful. Guilt-free decadence!
Made this last night with the spinach coconut dal- in a cookng kind of mood! Both were delicious!
I ate way too much this weekend so I was in the mood for something small and healthy and good also so I made this recipe- had everything on hand- that never happens!- and spread it on a piece of toast and it was perfect, just what i needed
I had this in Istanbul a few years ago but had no idea it was so easy to make. Thanks for providing the recipe so I can make it anytime I want here in the US.
Most of the time I eat little bits here and there instead of “meals”, but its not easy finding good snacks. This looks like its going to be delicious and healthy, probably with crackers (did I say I nibble?
Your always post the strangest exotic things!! I love looking at your beautiful photos and reading the receipes to learn something new about food and ingredients.
Thank you so much for your kind words!
I’m still struggling with trying to go vegetarian but recipes like this make it seem easier. I like the idea of using it with roasted veggies.