How to make Turkish Muhammara Dip -

Full of flavour – dip made of roasted red capsicums

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Red capsicum (लाल शिमला मिर्च ), Onion (प्याज़ )

Cuisine : Other

Course : Gravies, Sauces and Stocks

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For more recipes related to Turkish Muhammara Dip checkout Harissa Sauce. You can also find more Gravies, Sauces and Stocks recipes like Cheesy Chaat Dip with Crispies How to Make Eggless Mayonnaise Jhinga Khaliya Butterscotch Sauce

Turkish Muhammara Dip

Turkish Muhammara Dip Recipe Card


Hindi: shimla mirch
The capital city of Himachal Pradesh in India, Shimla has many farms of capsicum. Hence, the Hindi name. Besides this, though not loved by all, this veggie is the most essential whenever you plan to dish-up an Indo-Chinese recipe. Stuff them up with cheese, beans, other veggies or meats or just make a simple sabzi, it will surely add that exciting crisp to your creations!

Prep Time : 0-5 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Turkish Muhammara Dip Recipe

  • Red capsicum 3 medium

  • Onion finely chopped 1 large

  • Cumin seeds 1 teaspoon

  • Olive oil 1 tablespoon

  • Walnuts finely chopped 2-3 tablespoon

  • Red chilli powder 1 teaspoon

  • Garlic cloves finely chopped 6-8

  • Juice of 1 lemon

  • Extra virgin olive oil 3 tablespoon

  • Salt to taste

  • pomegranate juice 2 tablespoon

  • fresh white breadcrumbs ¼ cup

  • Fresh mint leaves for garnish


Step 1

Roast capsicums on direct flame till their skin gets charred. Peel and chop the capsicum roughly.

Step 2

Heat olive oil in a non-stick pan, add cumin seeds and onions and sauté for 2-3 minutes. Add walnuts and red chilli powder and sauté for a minute.Remove from heat, cool down to room temperature.

Step 3

Put the sautéed mixture in a mixer jar, add garlic, lemon juice, capsicums and extra-virgin olive oil and grind to a coarse paste. Transfer this into a bowl. Add salt, pomegranate juice and fresh breadcrumbs and mix well.

Step 4

Transfer the dip into a serving bowl, garnish with mint leaves and serve with pita breads.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.