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Muhammara
By Ottolenghi · ottolenghi.co.uk
40 min
A Syrian red pepper and walnut dip with pomegranate molasses, cumin and Aleppo chilli; roasted peppers pounded with breadcrumbs and spices.
| prepPreheat oven to 200°C / 390°F | |||||
| 3 red peppers | Roast peppers 200°C / 390°F, 30–35 min | Cool, peel & discard skin and seeds | Pat dry, pound in mortar with breadcrumbs through garlic | Stir in walnuts, salt & olive oil; taste and adjust | Spoon into bowl, texture with spoon, drizzle oil & serve |
| 50 g fresh breadcrumbs | |||||
| ½ tbsp lemon juice | |||||
| 1 tbsp pomegranate molasses | |||||
| 1½ tsp ground cumin | |||||
| 1 tbsp Aleppo chilli flakes | |||||
| 1 small garlic clove, peeled and crushed | |||||
| 50 g walnuts, finely chopped by hand | |||||
| 30 ml olive oil, plus extra to finish | |||||
| salt | |||||
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