Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Syrian Muhammara
A bright red dip of roasted peppers, walnuts and pomegranate molasses — Syria's most addictive mezze.
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15 minPrep🔥
—Cook🍽️
6Serves📊
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Ingredients
- 3 large red peppers, roasted and peeled (or from a jar)
- 150g walnuts
- 60g breadcrumbs
- 3 tbsp pomegranate molasses
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chilli flakes
- 1 garlic clove
- Juice of 1/2 lemon
- Salt
- Pomegranate seeds and walnuts to top
Instructions
- Blend all ingredients except toppings to a rough paste.
- Taste and adjust — should be sweet, tangy and slightly spicy.
- Rest 30 minutes for flavours to meld.
- Top with pomegranate seeds and chopped walnuts.
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Tara’s tips
- Pomegranate molasses is essential — find at Middle Eastern shops.
- Roast peppers properly until charred, then peel.
Serving suggestions
- Serve with warm flatbread.
Storage & reheating
Keeps 5 days; improves overnight.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Coarse or smooth?
Slightly chunky is traditional — don't over-blend.
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