Turkish Muhammara — Roasted Red Pepper and Walnut Dip with Pomegranate

Ingredients

• Red bell peppers3 large
• Shelled walnuts100 g
• Breadcrumbs (or stale bread)40 g
• Pomegranate molasses (nar ekşisi)2 tbsp
• Olive oil3 tbsp
• Ground cumin1 tsp
• Sweet paprika1 tsp
• Chili flakes (pul biber)1/2 tsp (optional)
• Garlic2 cloves
• Lemon juice1 tbsp
• Salt1 pinch
• Pomegranate seeds (for garnish)A few seeds

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Wash and dry the peppers, then roast them whole on a baking sheet for 25 minutes, until the skin is blackened and blistered. Let cool, then remove the skin, seeds, and stems.

2. 2

   In a food processor, pulse the walnuts with the breadcrumbs until sandy. Add the roasted peppers, garlic, cumin, paprika, chili flakes (if using), and salt. Pulse to keep some texture.

3. 3

   Stir in the pomegranate molasses, lemon juice, and olive oil. Pulse briefly until the mixture is homogeneous but still grainy. Taste and adjust seasoning.

4. 4

   Transfer the muhammara to a serving bowl. Smooth the surface with a spoon, drizzle with olive oil, and sprinkle with pomegranate seeds.

5. 5

   Serve at room temperature with warm pita bread, raw vegetables, or Turkish flatbread. You can store this dip in the refrigerator for up to 3 days in an airtight container.