Mohamara is a rich, smoky Lebanese cold appetizer made from roasted red peppers, walnuts, and pomegranate molasses. This authentic recipe comes straight from the kitchen of Chef Tarek BouGhanam — Executive Chef and F&B Consultant with 25+ years of experience across Lebanon and the GCC.
Ingredients
- Capsicum Red Roasted — 520g
- Breadcrumbs — 90g
- Walnuts Roasted — 175g
- Olive Oil — 105g
- Pomegranate Molasses — 50g
- Sweet Chilli Paste — 60g
- Chilli Paste — 20g
- Salt — 3g
Recipe Details
- Cuisine: Lebanese
- Category: Cold Appetizer
- Yield: 1kg
- Portion Size: 200g
- Portions: 5
- Difficulty: Medium
- Prep Time: 50 minutes
Roasting the Peppers
- Preheat the oven to 220°C (fan 200°C). Wash and dry the peppers.
- Place whole peppers on a baking tray. Roast for 25–35 minutes, turning every 10 minutes, until the skin is blistered and blackened on all sides.
- Transfer immediately to a covered bowl or container covered with plastic wrap for 10–15 minutes to steam.
- Peel off the skin. Remove the stems, seeds, and white membranes.
- Drain the peppers in a colander for 15–20 minutes to remove excess liquid before weighing.
Method
- Toast walnuts at 170°C for 6–8 minutes. Cool completely.
- Drain roasted peppers well to remove excess liquid.
- Combine peppers, walnuts, breadcrumbs, spices, salt, lemon juice, and pomegranate molasses in a food processor.
- Blend while slowly adding the olive oil until the mixture is smooth with a slight texture.
- Taste and adjust seasoning if needed.
- Refrigerate for at least 30 minutes before serving.
Chef's Tip: Always weigh the peppers after peeling and draining, not before roasting.
Enjoying these authentic Lebanese recipes? Visit Chef Tarek BouGhanam's website for more recipes and professional F&B consulting services.
🌐 www.cheftarekbg.org | 📞 WhatsApp: +96170837813