Muhammara and whipped feta recipes

Category: Sauces and accompaniments

Muhammara and whipped feta


  • 250g walnuts, toasted
  • 50g fresh breadcrumbs
  • 75g tatli biber salçasi (Turkish sweet pepper paste)
  • 11⁄2 garlic cloves
  • 1tbsp pul biber (Turkish chilli flakes)
  • 1tsp ground cumin
  • juice 1 lemon
  • 50g pomegranate molasses
  • 15g caster sugar
  • 375ml extra virgin olive oil

Whipped feta

  • 400g Turkish white cheese or feta, crumbled
  • 200ml double cream


Makes 1KG

Place all the ingredients except the olive oil in a food processor and blend to a coarse purée. With the motor still running, slowly drizzle in the olive oil. Season with fine salt. The muhammara will keep up for up to a month in an airtight jar.

Whipped feta

Blend the cheese and cream to a smooth consistency in a food processor. Store in an airtight container in the refrigerator for up to 1 week.

Recipe credit: Recipes and photographs taken from Oklava: Recipes from a Turkish-Cypriot Kitchen by Selin Kiazim. Photography by Chris Terry.

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