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