Muhammara is a Turkish dip made from roasted red peppers, walnuts and spices. Traditionally, it’s served as part of a meze before a big meal with other dishes like yogurt (cacik) or chilli salad (ezme). It’s also wicked with kebabs, grilled fish or even as a base for a mountain of roasted veggies. The peppers can be roasted in the oven, charred over the gas or on a BBQ. I often use jarred peppers to make this super fast. To make it more intense, you can add in Turkish pepper paste if you can find it. Just chuck it into the food processor with the other ingredients.
- Drain the peppers and squeeze out the excess moisture.
- Chuck everything into a food processor with a good pinch of salt and blitz into a smooth paste. Transfer to a serving dish and drizzle over more pomegranate molasses and olive oil. Serve immediately.
6 roasted red peppers from a jar
2 tbsp olive oil
2 tbsp pomegranate molasses
2 cloves garlic
2 tsp ground cumin
2 tsp ground coriander
4 tsp Turkish pepper flakes