Try this muhammara and grain salad recipe, then check out our classic muhammara, chargrilled baby aubergines meze, roasted carrots with tahini and pomegranate and more Middle Eastern meze recipes.


  • 200g freekeh
  • flat-leaf parsley, chopped
  • mint leaves, chopped
  • ½ red onion, finely chopped
  • 1 lemon, juiced
  • 2 tbsp pomegranate molasses
  • 3 tbsp extra-virgin olive oil (preferably Greek)
  • walnuts, toasted and chopped
  • 75g feta, crumbled
  • flatbreads, to serve


  • 3 red peppers
  • 50g walnuts
  • sourdough (about 50g), cut into pieces
  • 1tbsp extra-virgin olive oil, plus a drizzle
  • 2tbsp pomegranate molasses
  • 1 garlic clove, roughly chopped


  • STEP 1

    To make the muhammara, hold the peppers over the flame of a hob using metal tongs, turning for 8-10 minutes or until well charred all over and softened. When all the peppers are charred, transfer to a bowl and cover. Alternatively, slide the peppers under a hot grill, turning regularly until blistered and charred all over. Once cool, remove and discard the skins, seeds and stalks.

  • STEP 2

    Heat the oven to 200C/180C fan/gas 6. Tip the walnuts onto a baking tray and the sourdough onto a second tray. Drizzle the bread with a little oil. Toast the walnuts in the oven for 3-5 minutes, tossing halfway through, until slightly darkened. Toast the bread for 10-12 minutes or until lightly golden. Remove both from the oven and cool.

  • STEP 3

    Tip most of the walnuts and bread into a high-powered blender with the roasted red peppers, oil, molasses, garlic and seasoning. Whizz until smooth, adding a little more oil to bring it together if needed. The muhammara will keep in the fridge for a week.

  • STEP 4

    Cook the freekeh in a large pan of lightly salted boiling water following pack instructions, then drain well. Cool and tip into a large bowl. Add the herbs, onion, lemon juice, molasses, oil and some seasoning, and toss well.

  • STEP 5

    Spread the muhammara onto a platter, then pile on the herby freekeh. Scatter over any reserved walnuts and the feta, then serve with flatbreads.

Here are more great meze recipes to serve this dish with

Easy aubergine salad with pomegranate molasses


Adam Bush Chef Portrait
Adam BushDeputy food editor

Goes well with


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