Carrot Yogurt Dip
Soft grated carrots, garlic yogurt and walnuts make a creamy meze with a gentle sweetness.
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Red Pepper and Walnut Dip
Muhammara
Roasted red peppers and walnuts with fresh bread crumbs, pomegranate molasses and cumin.
- Prep
- 15 min
- Cook
- 40 min
- Rest
- 15 min
- Total
- 1 hr 10 min
- Servings
- 4
Ingredients
- 14 oz Sweet red peppers
- 1 Slice of fresh white bread
crust removed; made into fine fresh crumbs
- 1 clove Garlic
crushed to a paste
- 1 ½ tbsp Pomegranate molasses
- 1 tbsp Lemon juice
- 1 tsp Ground cumin
- 1 tsp Turkish red pepper flakes
- 2 tbsp Olive oil
- 40 g Walnuts
finely chopped by hand
- Table salt, to taste
- Olive oil for serving, as needed
Method
Heat the oven to 482°F. Put the peppers on a metal baking tray and roast high in the oven for 30–40 minutes, turning once or twice, until soft and charred in spots.
Transfer to a bowl and cover with a plate. Leave for 10–15 minutes, until comfortable to handle. Peel and remove the seeds.
Crush the peppers roughly with a fork, retaining small pieces. Mix in the fresh bread crumbs, garlic, pomegranate molasses, lemon juice, cumin, red pepper flakes and measured olive oil.
Fold in the walnuts and season with salt. Spoon into a serving bowl and drizzle with the serving olive oil.
Cooking guidance
Keep some texture in both the peppers and walnuts. Chop the walnuts by hand rather than grinding them into powder. Use fresh bread crumbs, not dry seasoned bread crumbs.
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