Turkish Muhammara

"I found this in today's Toronto Star and I'm posting it for ZWT6. The person who submitted the recipe to the Star says this "is like the nation food" in the region of Kilis. The big difference between this version and the Lebanese version of muhammara is the addition of feta and a complex taste that comes from multiple ingredients. The Toronto Star states that a couple of the harder to find ingredients may be considered optional i.e. the hot paprika mix/pepper cream. Cooking time is refrigeration time. Made for ZWT6"
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by threeovens photo by threeovens
Ready In:
2hrs
Ingredients:
26
Yields:
2 cups
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ingredients

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directions

  • In mortar using pestle, pound walnuts into very small pieces. (Don’t do this in food processor or it will turn to paste.).
  • Transfer to large mixing bowl and add feta, bread crumbs, oil, garlic, lemon juice, pomegranate molasses, pomegranate juice, tomato paste, hot paprika mix, sweet peppers, oil-packed crushed red peppers, hot sauce, cumin, paprika, chili flakes, oregano, black pepper, cayenne, onion powder, garlic powder and sugar.
  • Mix very well by hand, squeezing and mixing.
  • In small bowl, combine yellow and green onions.
  • Sprinkle with salt.
  • Let stand several minutes.
  • Squeeze mixture by hand, discarding liquid.
  • Add onions to walnut mixture and mix well by hand.
  • Cover and refrigerate at least 1 hour before serving to let flavours develop. Serve with pita, bread or crackers. (Keeps several days. If needed, drizzle with olive oil before serving to loosen mixture.).

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Reviews

  1. Wow, what a treat. I loved this recipe. It was quick and easy to make and it tastes great. I served it with a variety of meze, some Turkish Flatbread, Watermelon salad, Pogaca, olives and cucumbers for a memorable brunch. Thanks so much for sharing. Made for CQ4 - Turkey.
     
  2. I loved the complexity and contrast of flavors in this dish. It had sweet, spicy, hot and more! The only deviation I made was I used pomegranate seeds rather than walnuts and juice.
     
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