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
- Serves: 4 persons
- 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
Step 1Heat 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 2Spread 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 3Spoon 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.