13th May 2019

M’hammara.  This has become my all time favourite dip.  We tried it the first evening in an Armenian restaurant in Beirut, and kept coming back to it.  We talked about it so much that on our last visit of the trip, yesterday at Karam Wines, we were each given a small jar of homemade M’hammara!  It’s based on red capsicum and walnuts – but the spicing and, especially, pomegranate molasses, are key to the flavour.  Here’s my best interpretation of the recipe.  Sorry to sound like a Waitrose bore, but the pomegranate molasses is key for the taste and sweet/sour character.

Recipe for Muhammara

  • 200 g Red peppers from a jar or roasted and skins removed
  • 100g Walnuts
  • 50g Breadcrumbs
  • 1 tbsp Pomegranate molasses
  • 1 tsp Cumin
  • 1/2 tsp Chilli
  • 2 tsp Paprika
  • 1 Clove garlic crushed
  • 4 tbsp Olive oil extra virgin
  • [scant – take care] 1/2 lemon juiced
  • 1/4 tsp Black pepper
  • 1/4 tsp Salt

Crumb the walnuts and the bread separately.  Purée the peppers with the oil, molasses and lemon juice.  Mix everything together so it makes a thick but moist paste.