Recipe: Mouhamara

Mouhamara is a persian sauce of red peppers, ground walnuts, and pomegranate molasses. At restaurants, I've had a couple variations on it, including a thinner one in which a chicken breast was cooked. Scott and I learned of it from our friend Rania in undergrad; her mother made far and away the best persian food I've ever had including baked and raw kibbe. I make tabbouleh by her recipe quite often (heavy on both mint and lemon).



All amounts are quite variable, these are just a rough guide.
  • 2–4 red peppers, raw or roasted/peeled
  • ½ cup plain breadcrumbs
  • ¾ cup walnuts, chopped fine
  • ¼ cup pomegranate molasses
  • 1/3 cup tahini
  • 3 Tbsp olive oil
  • Juice of at least half a lemon
  • 1 Tbsp sugar
  • ½ tsp salt
  • 1 tsp cayenne pepper paste (mix powder with water before adding)


Combine everything in a bowl and mix well. Add some water for a thinner consistency.

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