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.