Muhamarra is a dishwith puree-like consistency. The recipe is based on walnuts, peppers and spices. This tasty appetizer is especially popular in the countries of the Middle East, including Israel.


  • 400 grams of walnuts
  • 3 large peppers
  • 3 tablespoons tomato paste
  • 2 cloves of garlic
  • Juice ¼ lemon
  • Ground pepper
  • 3 pinches of salt
  • 30 ml of olive oil


Muhamarra is served as a cold appetizer. Before serving this dish it is traditionally decorated with various herbs, for example with mint leaves. Spicy and sweet at the same time, the sauce can be eaten on bread, but also on any kind of flatbread. Likewise, Muhamarra can also be served as a spicy sauce to warm dishes, such as meat, shashlik, fish or it can even serve as pasta sauce.

The most important technique while cooking this dish is the correct preparation of the peppers. Be sure to remove the seeds and skin to make the sauce soft and tender. The peppers get the perfect taste when cooked by the fire or on the grill – during this process the skin can be slightly blackened. You can also prepare the peppers in the oven. To remove the skin, place the hot peppers into a plastic bag or a container with a lid. Let the peppers rest there for 10-15 minutes to allow the formation of condensate. After that, the vegetables can be skinned quickly and easily. By the way, you can let the sauce stand for two to three hours after cooking. The difference in taste will be noticeable!

Muhammara - detailed photo recipe

40 minutes

1. Place the peppers into a 200°C hot oven. Remove them after 30 minutes, put them into a plastic bag and let them rest for 10 minutes.

2. Deseed the peppers and remove the skin.

3. Prepare all the ingredients for the dish.

4. Place the walnuts into a blender.

5. Add paprika, garlic, lemon juice, tomato paste, olive oil, salt and pepper.

6. Blend to a smooth cream.

7. Serve with fresh flatbread or enjoy pure.

Change cookie settings