Levantine cuisine · Salads & Mezze

Muhammara

Aleppo-style dip of roasted peppers, walnuts and pomegranate molasses - sweet-tart, nutty and pleasantly spicy.

Ingredients · for 6 servings

• 4 red bell peppers
• 150 g walnuts
• 60 g breadcrumbs
• 3 tbsp pomegranate molasses
• 1 tsp chili flakes
• 1 tsp cumin
• 1 garlic clove
• 1/2 lemon
• 6 tbsp olive oil
• Salt

Instructions

1. Halve the peppers, remove the seeds and roast cut-side down under the top grill at 220°C for 25-30 min, until the skin blisters black.
2. Let the peppers steam covered for 10 min, then peel off the skin and drain the flesh well - excess liquid will make the dip watery.
3. Toast the walnuts in a dry pan for 3-4 min until fragrant, and set 2 tbsp of them aside, roughly chopped.
4. Blitz the peppers, remaining walnuts, breadcrumbs, garlic, pomegranate molasses, chili flakes, cumin and the juice of the half lemon briefly into a still-grainy paste - muhammara should have some texture.
5. With the blender running, stream in 4 tbsp olive oil, season generously with salt and chill the dip for 30 min so the breadcrumbs swell and it firms up.
6. Spread onto a plate, drawing waves with the back of a spoon, drizzle with the remaining olive oil, scatter over the chopped walnuts and serve with flatbread.