Tags: vegetarian, vegan, spicy
Mahammura is a easy Turkish meze. It’s a slightly sweet, spicy red pepper and walnut dip that’s incredibly delicious.
Ingredients:
- 2 Large Red Bell Peppers
- 1 Cup Walnuts
- 1/3 Cup Bread Crumbs
- 1Tbsp Minced Garlic
- ½ Tsp Sea salt
- 1 Tsp Cumin
- 1/2 Tsp Ceyanne Pepper
- ¼ cup Olive Oil
- 1 tbsp Lemon Jiuce
- 2 TBSP Pomegranate Molassus
Start by roasting and peeling the bell peppers via your favorite technique.
Set the roasted peppers aside to cool. In the meantime, put the rest of the ingredients into your food processor in order, blending them as you go. Add the peppers for last and blend until smooth. Refrigerate for two hours or until chilled.
You’re looking for a slightly firm texture. If the mixture seems runny, add additional walnuts. It will set as it cools in the fridge, so you’re looking for yoghurt firmness rather than hummus firmness.
Allergens
- Tree nuts — walnuts (core to the dish).
- Gluten / wheat — the bread crumbs (and pita, if served with it). Use gluten-free bread crumbs to avoid.
- Possible milk / egg — some commercial bread crumbs contain dairy or egg; check the label.
Assuming plain dairy/egg-free bread crumbs, this dish is vegan. It is otherwise free of soy, peanuts, shellfish, and fish.
Nutrition
Estimated for a yield of about 2 cups (~8 servings) and a serving size of 1/4 cup.
Per serving (1/4 cup)
| Amount | |
|---|---|
| Calories | ~185 |
| Fat | ~15 g |
| Carbs | ~10 g |
| Protein | ~3 g |
| Sodium | ~180 mg |
Whole recipe (~2 cups, 8 servings)
| Amount | |
|---|---|
| Calories | ~1,470 |
| Fat | ~122 g |
| Carbs | ~83 g |
| Protein | ~24 g |
| Sodium | ~1,450 mg |
Most of the calories come from the walnuts (~650) and olive oil (~480). Sodium is moderate, mostly from the added salt and the bread crumbs.
These values were estimated by Claude (an AI assistant) and may be inaccurate. Treat them as rough approximations, not exact figures.