Muhammara

Name: Muhammara
Cuisine: Middle Eastern
Ingredients: 3 red peppers; 50g 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; 50g walnuts, finely chopped by hand; 2 tbsp olive oil, plus extra to finish; salt

Instructions

This classic Levantine dip can be made in a food processor, but it will lose some of its lovely texture; I'd use a pestle and mortar, if you can. Muhammara keeps well and even improves after a day in the fridge; just don't serve it fridge-cold.

Updated at: Thu, 20 Feb 2025 12:00:09 GMT