Turkish Muhammara

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“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”
2 cups

Ingredients Nutrition


  1. In mortar using pestle, pound walnuts into very small pieces. (Don’t do this in food processor or it will turn to paste.).
  2. 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.
  3. Mix very well by hand, squeezing and mixing.
  4. In small bowl, combine yellow and green onions.
  5. Sprinkle with salt.
  6. Let stand several minutes.
  7. Squeeze mixture by hand, discarding liquid.
  8. Add onions to walnut mixture and mix well by hand.
  9. 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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