Muhammara |

You might not know this if you’ve recently stumbled upon this site but I have recently converted from being a meat eater or actually a ‘I’ll eat anything’- eater to a vegetarian. I found it increasingly hard to ignore the situation in the meat-industry and since I am an animal lover, it just didn’t feel right. Plus if you take the environmental issues into account as well, it quickly becomes apparent that eating less meat is the only way forward.

Also I’ve been following sites like Oh she glows (just recently since I got Angela’s cookbook in Dutch here!), My new roots and 101 cookbooks for quite a while now and on top of that I started watching documentaries like Cowspiracy and the like. Which was the tipping point for me to turn full veggie.

Muhamarra |

I’m still considering if going vegan is the way to go but even though I don’t eat a lot of animal products I am not ready yet to give up cheese, eggs and yogurt. I do try and source those from sustainable sources and use organic only where possible but still… I know there is also lots wrong in the dairy industry and let’s not even talk about the chicken business.

So that is still a point of debate (with myself mostly) but after now having being vegetarian for five weeks I’m starting to get used to things. But like I said baking without eggs…. still not gonna happen for now.

We’ll see how things go.

One of the things I need to get used to a bit more is the fact that it’s not so quick anymore to grab a sandwich with ham (or cheese) and I like to have a bit more options than just the cheese or avocado spread etc. Which is delicious and I am a huge fan of hummus (will share a delicious hummus recipe here soon with roasted garlic and tomatoes from Angela’s book) but it never hurts to broaden your options right? And that is why I am sharing this delicious recipe for Muhammara from the book Share by Natascha Boudewijn (only in Dutch for now) She is a well known and loved vegetarian chef and Share is her latest baby.


Middle Eastern flavours: Muhammara

Muhammara |

In the original recipe Natascha uses pomegranate molasses but I used honey as a substitute and that worked fine too. I also changed a couple of other things based on the availability of my pantry.

  • Author:
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Category: spreads


  • 300 gr roasted bell peppers
  • 2 cloves of garlic
  • 100 gr couscous, prepared according to package instructions
  • 50 gram walnuts
  • 1 small tin of tomato puree
  • 1 tbsp honey
  • 1/2 tsp dried mint
  • 1/2 tbsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder
  • seasalt
  • pepper
  • honey to taste


  1. Place the peppers, garlic, couscous and walnuts together in the bowl of food processor. Turn until it beomes a puree.
  2. Mix the rest of the ingredients through it. Taste and season to taste


The recipe is vegan if you leave out the honey