Makes 1 cup
Prep time: 15 minutes
Total time: 1 hour and 30 minutes
6 garlic cloves, peeled
2 red bell peppers, stemmed, seeded, and roughly chopped
1 red chile, stemmed and roughly chopped
1 red onion, roughly chopped
1 tomato, roughly chopped
2 ½ ounces|70 grams toasted walnuts
3 tablespoons pomegranate ketchup or pomegranate molasses
1 teaspoon Turkish red pepper flakes or paprika
¼ cup|60 ml extra-virgin olive oil
kosher salt and freshly ground black pepper, to taste
1 teaspoon nigella seeds
Turkish flatbread, to serve
lettuce, to serve
cornichons, to serve
- Heat the oven to 400°F. On a large sheet tray, toss the garlic, peppers, chili, onion, and tomato with 2 tablespoons olive oil, salt, and pepper. Roast until soft and charred, about 1 hour.
- Transfer the vegetables to a food processor along with 2 tablespoons of the oil, the walnuts, molasses, and paprika and pulse until lightly chunky. Season with salt and pepper and refrigerate until ready to use. Muhammara will keep, refrigerated, for up to 1 week.
- To serve, place some of the muhammara in a small bowl and drizzle with olive oil. Sprinkle with the nigella seeds and garnish with the pomegranate seeds. Serve with the warm Turkish bread, lettuce, and cornichons.
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