Muhammara (turkish spicy walnut dip)

Ingredients

• 2 large sweet red peppers
• 1 tablespoon water
• 175 g walnuts (or pecans or hazelnuts)
• 1-2 cloves crushed garlic
• 2-3 pieces stale bread slices crumbed
• 125 ml extra-virgin olive oil
• 1.5 teaspoons ground cumin
• 1/2 teaspoons chilli flakes
• 2 tablespoons pomegranate molasses
• 1-2 tablespoons fresh lemon juice
• salt and black pepper

You may like

Roquefort, walnut and honey toasts

Preparation

• Put the peppers in on a baking sheet and grill until the skins are charred and blistered. Put them in a bowl, cover with crumpled kitchen paper and leave for 10 minutes. Peel, stem and seed them, then chop coarsely.
• THEN
  Using a mortar and pestle, pound the walnuts, cumin seeds, chilli flakes and garlic (you could use a food processor but the oils released by the walnuts by smashing them adds to the flavour). Add the capsicums and bread crumbs and pound to a paste then beat in the pomegranate molasses, sugar and tomato paste. Slowly beat in the oil to make a nice thick and light paste.
• OR
  Place everything in the food processor and process until quite smooth blend the walnuts and bread first. Then add everything else.
• AND
  Spoon in to a bowl and season with salt and pepper. Let stand several hours before serving. If chilled, bring to room temperature before serving.
  Serve with flatbread or sesame crackers, etc.

Report a mistake in the recipe text