Muhamarra with Heritage Carrots & Pita

The Chefs at The Corinthia Palace share some appetising, Middle Eastern inspired recipes for you to try this summer that will have your guests coming back for more. The ingredients lists alone are cause for some serious mouth-watering action! Cool down the spice with some sweet and refreshing desserts.

Muhamarra with Heritage Carrots & Pita


3 whole red peppers

50gr fresh breadcrumbs

5gr lemon juice

15ml pomegranate molasses

8gr ground cumin

15gr Aleppo chilli

2 garlic cloves, finely chopped

50gr walnuts, roughly chopped

35ml olive oil




Roast the peppers, rubbed with oil and place in a preheated oven. Cook until skin has blistered and charred. Place the bowl in a bowl cover to allow sweating, once cool enough to handle, peel the outer skin and discard. Remove the seeds and stalk and place the pepper flesh in a food processor with the breadcrumbs, lemon juice, molasses, cumin, Aleppo chilli & garlic. Blend without loosing too much texture. Add the walnuts, olive oil and adjust seasoning to taste.

Photography by Justin Ciappara

Props from Loft, Naxxar

Styling by VAMP Team


The Corinthia Palace

Food by Matthew Agius, Sous Chef.
Dessert by Mark McBride, Head Pâtissier.