Cookbook Profile

Spicey Walnut Dip

Mohammarah (Armenia)


A rich and exotically flavoured dip of thick consistency, mohammarah may be served with Arabic bread or spread hors d' oeuvres style on crackers.


1 cup breadcrumbs, unseasoned
1 cup walnuts, coarsley chopped
2/3 cup olive oil
1/2 cup water
Juice of 1-1/2 lemons
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon paprika
Cayenne pepper, to taste

olive oil
pine nuts


1. Combine all ingredients except the garnishes and mix until thoroughly blended. Taste to adjust seasoning, adding cayenne if desired.

2. Spread in a plate, and drizzle olive oil over the top. Sprinkle with paprika and decorate with pine nuts.

Buy the Book!


Arabian Cuisine
By Anne Marie Weiss-Armush
Dar An-Nafaés
Hardback, $25.00
ISBN: 0-86685-456-8
Recipe Reprinted by permission.


Arabian Cuisine



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This page created October 1999