Muhamara (Walnut & Pomegranate Dip)

This dish is called Acuka in western parts of Turkey and Muhammara in the south. The original dish from Syria has walnuts and Aleppo peppers whereas the Turkish version has Turkish chilli flakes and capsicums, cumin and pomegranate molasses. Serve it with warm flatbreads or as a sauce on the side of kebabs.
Preparation time 15 minutes
Cooking time 30 minutes
4-6 serves
Cuisine Turkish
Categories Entree, Side, Snack



Place capsicum on an oven tray and roast at 180℃ for approx 30 minutes until capsicum is soft and the skin is blistered and blackened. Put capsicum into a plastic bag, seal and stand for 10 minutes before peeling. Scrape out seeds and membranes and chop into large pieces.

Put capsicum into a food processor with all of the other ingredients and blend until smooth. You may need to slowly add more olive oil with the motor running, to make the mix smooth and moist (the consistency of a smooth dip).

Refrigerate for at least 8 hours for the flavours to develop.

To serve drizzle a little more olive oil on top and sprinkle with chopped pistachios. Serve with Turkish bread or raw vegetables.

To store this dip for up to 2 weeks, place in an airtight container and cover with a thin layer of olive oil. Keep refrigerated.