Muhammara Recipe, Melek Erdal

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Melek Erdal is an Istanbul-born, east London-raised Alevi Kurdish cook, writer and storyteller whose work explores food, culture and community. She uses food to connect people and preserve culinary identity. Melek's upcoming book is shortlisted for the 2026 Jane Grigson Trust – Sous Chef Award.

Ingredients for Muhammara

3 red peppers
50g stale bread, torn into bite size pieces
2 tbsp lemon juice
2 tbsp pomegranate molasses
1 garlic clove, fresh
3 garlic cloves roasted
50g walnuts
3 tbsp olive oil
½ tsp ground cumin
1 tbsp Aleppo chilli flakes
2 tsp salt

How to Make Muhammara

Preheat your oven to 200 degrees. Toast your walnuts for 5 mins and set aside to cool. Toast your bread for 5 mins and set aside. Finally roast your peppers and garlic for 20-30 mins until blistered. Set aside to cool and peel the skin off them.
In a pestle and mortar, begin by crushing your fresh garlic with your salt. Add the roast garlic and the walnuts, then your bread and then your peppers and continue to grind down. Add your spices and slowly add olive oil and lemon juice intermittently.
Finish off your mix with your pomegranate molasses and stir. Give a final drizzle of olive oil and pomegranate molasses to serve.