Turkish Muhammara

READY IN: 2hrs
YIELD: 2 cups




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