Hot and sweet red pepper dip with walnuts and pomegranates (Muhammara) [Christine Sabadi] from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 13) by Paula Wolfert

  • ground cumin
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  • pomegranate molasses
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  • Show all ingredients...
  • Serves : 3 cups

  • EYB Comments

    For best results, prepare 1 day in advance and the dish mellows overnight in the fridge. Can substitute "Pomegranate molasses" recipe on P404 for store-bought pomegranate molasses; unsalted pistachios for pine nuts; and hot Hungarian chiles or "Turkish red pepper paste" recipe on P389 for Fresno chiles.

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Accompaniments: Crisp pita triangles

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    For best results, prepare 1 day in advance and the dish mellows overnight in the fridge. Can substitute "Pomegranate molasses" recipe on P404 for store-bought pomegranate molasses; unsalted pistachios for pine nuts; and hot Hungarian chiles or "Turkish red pepper paste" recipe on P389 for Fresno chiles.

  • Yildiz100 on July 06, 2015

    Started with making the recipe exactly as written, and found it a little bland. I ended up adding a little more lemon and olive oil. Her recipe calls for significantly less oil than another that I use-Ayla Algar's from "Classical Turkish Cooking" so the oil garnish is not optional. Without it the flavors seem flat. This one also calls for a higher proportion of walnuts to bell peppers and the ratio seemed a little off to me. The color was pretty pale and not the signature brick color that muhammara should have. One thing I did prefer about this recipe-it had no garlic. I love garlic but I like this for a more mellow dip. Next time I will follow Ayla's recipe but I will omit the garlic.

  • Krisage on July 04, 2012

    Omitted the sugar and added an extra T of molasses. Also, used Aleppo flakes in place of the fresh peppers. Made without crumbs for a gluten-free friend, to good effect--slightly thinner consistency, but still yummy!

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