Hatay muhammara
Ingredients
- 300 gRed bell pepper
- 91.3 gOlive oil
- 50 gTahini
- 50 gWalnut
- 30 gBreadcrumbs
- 10 gSalt
- 10 gGround cumin
- 10 gGarlic
- 10 gRed pepper flakes
- 5 gSugar
- 3 gGround black pepper
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Red bell pepper53%
- Olive oil16%
- Tahini9%
- Walnut9%
- Breadcrumbs 5%
- Garlic 2%
- Ground cumin 2%
- Red pepper flakes 2%
- Salt 2%
- Sugar 1%
- Ground black pepper 1%
Ingredients by weight, heaviest at the bottom.
Method
Char the peppers over a flame or roast them until soft; the flavour runs deeper this way.
Peel them and remove the stems, seeds and ribs. Pound or blend the peppers to a purée.
Set aside a pinch of walnuts and a little olive oil for serving. Add everything else to the purée and stir until thick and smooth. For a finer texture, pass it through a sieve.
Spread on a plate, scatter the walnuts and drizzle with the olive oil. Serve cold or at room temperature.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1584 (Hatay Valiliği)Accessed: November 1, 2026
Last changed: November 1, 2026