Muhammara
Muhammara is a smoky Syrian red pepper dip. To increase the smokiness, peel the peppers and chargrill them directly on a gas hob or open fire
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 5Romano red peppers
- 2red chillies
- 75g walnuts, toasted
- 4tbsp red pepper paste
- 1tsp ground coriander
- 1tsp ground cumin
- 2tbsp pomegranate molasses
- small bunch of flat-leaf parsley, finely chopped
- ½red onion, finely chopped
- handful of pomegranate seeds
- drizzle of extra-virgin olive oil
Instructions
Step 1
Heat the oven to 220C/200C fan/gas 7. Put the red peppers and chillies on a large baking tray in a single layer, and roast for 20-25 mins, turning halfway, until the skins are blackened and charred on both sides. Allow to cool slightly, then pull off the stems.Step 2
Spread out the walnuts on another baking tray and toast in the oven for 5 mins. Remove and allow to cool. Put the roasted chillies, red pepper paste, ground coriander and cumin in a food processor, and blitz to a smooth paste. Add the roasted peppers, walnuts and ½ tsp salt, and pulse gently until you have a rough, chunky consistency – you don’t want a smooth paste.Step 3
Spoon into a bowl or plate and drizzle over the pomegranate molasses. Garnish with parsley, red onion and pomegranate seeds, and a trickle of olive oil.