This popular Arabian appetizer means “Reddened” in Arabic. It has a rich texture and the recipe is a creamy roasted red pepper and walnut dip that’s full of flavor.



3 roasted red bell peppers seeded, cored and peeled

1/2 cup toasted walnuts coarsely chopped

1/4 cup breadcrumbs

1 clove of garlic

1 tbsp. lemon juice

2 tbsp. pomegranate molasses

1 tbsp. cumin

1/2 tbsp. red chili flakes (Optional but believe me, use it. That little heat will make it taste better)

1/4 cup olive oil

salt and pepper to taste

Garnish: Olive oil and walnut

Optional garnishes: Minced bell pepper and or chopped parsley



  1. Place the roasted peppers, walnuts, breadcrumbs, garlic, lemon juice, pomegranate molasses, cumin and red pepper flakes in the bowl of a food processor. Process until combined.
  2. With the motor running, gradually add the oil until the mixture is smooth.
  3. Season to taste with salt and pepper.
  4. If desired, top with a drizzle of olive oil, walnuts, minced bell pepper and parsley.
  5. Serve with pita bread, crackers or sesame bread sticks (Shuu… Don’t tell anyone… sesame bread sticks taste awesome with the dip!!!)

Estmtaa Be Wajbatk…





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