12 DAYS OF CHRISTMAS (01): Muhammara Recipe

Welcome to our First Day of Home & Loft's 12 Days of Christmas! Through these next 12 days, we will be sharing sharing Turkish recipes, gift guides, styling tips, a special sale, and lots more on our blog and Instagram. Check back everyday to find something inspiring for the Holidays!

In this blog, we will be looking at a delicious Turkish recipe, Muhammara!

In case you’re not familiar with muhammara, here’s a little background: this punchy dip is common to southeast Turkey and is one of Handan's personal favorites!  Its key ingredients are roasted red peppers, walnuts, breadcrumbs, chile flakes, and pomegranate molasses, which combine to make it thick, nutty, zingy, spicy, sour, and sweet. I still remember the first time I tried it at a restaurant – its bold flavor really wowed me. Now, I love making this version at home. I hope you do too!


  • 4 red bell peppers

  • 75g walnuts

  • 70g breadcrumbs

  • 1 clove garlic, crushed

  • 3 Tbs olive oil

  • 2 Tbs pomegranate syrup

  • 1 Tbs chilli flakes

  • 1 Tsp cumin

  • 1 Tsp paprika

  • 1 Juice of one lemon

  • Salt to taste

  • parsley, chopped


  • Preheat oven to 425 degrees and place peppers on a baking tray. Drizzle with olive oil.

  • Roast peppers for 25-30 mins until soft. Turn at midway point.

  • When peppers are soft, remove from the oven and let cool.

  • While peppers are roasting, chop walnuts and place in bowl (save a some for garnishing).

  • Add breadcrumbs to walnuts and mix.

  • When peppers have cooled, peel away skin and remove seeds.

  • Finely chop peppers and add to walnuts and breadcrumbs. Mix.

  • Now add garlic, pomegranate syrup, olive oil, chilli flakes, cumin and paprika.

  • Add a pinch of salt and give everything mix.

  • To serve: spread muhammara it on a plate and drizzle with fresh lemon juice before garnishing with parsley and broken walnuts.

  • Serve with fresh bread.