One of the best new things I had one of these days is this wonderful middle eastern dip which had surprising flavours that made ingredient-guessing difficult to comprehend. Something that looked so banal at first simply bowled us over at the first bite of pita smeared with it. We were so impressed and intrigued that we started looking up the ingredients on our phones even as we were nibbling at the restaurant. Came across a wonderful Middle Eastern blog that had authentic recipes from Istanbul and made it the next thing that week. The original recipe uses pomegranate molasses though we didn’t have any of course, so we used good old honey for sweetening. But if I had access to fresh pomegranate or pome juice, I would have probably used that too.

Muhammara dip
Muhammara dip


  • Red bell pepper: 1 large
  • Walnuts: Half a cup
  • Bread crumbs: Half a cup
  • Garlic: 2 cloves
  • Olive oil: 2 tbsp
  • Honey: 1 tbsp
  • Paprika powder: 1 tsp
  • Salt to taste


  • Roast the bell pepper in an open flame.
  • Peel the skin off and keep aside
  • Grind all ingredients in a grinder
  • Drizzle with extra virgin olive oil, sprinkle some paprika and
    serve with pita or crackers