Muhammara

Name: Muhammara
Yield: 2
Cuisine: Turkish
Ingredients: 1 red capsicum; 1 tablespoon extra virgin olive oil, plus extra for rubbing; 1 clove garlic, crushed; 50g shelled walnuts, finely chopped; 2 teaspoons sweet biber salçası; 2 teaspoons strained lemon juice; 2 teaspoons pomegranate molasses; 1 teaspoon salt flakes, crushed; ½ teaspoons ground Aleppo pepper; ½ teaspoon ground cumin

Muhammara is an easy Turkish capsicum and walnut dip that’s so delicious, you’ll be whipping it up to serve alongside everything. It’s especially good with seafood and a wonderful addition to a mezze table. I like to oven roast capsicum as the slower cooking gives a deeper flavour. But if you’re short on time, you can char it over a gas flame or on a char-grill plate. Inspired by Turkish chef Somer Sivrioglu I don’t add breadcrumbs to my muhammara, though most traditional recipe do. I think it has a deeper richer flavour without them, but if you want to give the traditional way a try, soak 2 tablespoons of fresh breadcrumbs in 2 tablespoons of water and add to the food processor.

Makes about ⅔ cup

Ingredients

1 red capsicum
1 tablespoon extra virgin olive oil, plus extra for rubbing
1 clove garlic, crushed
50g shelled walnuts, finely chopped
2 teaspoons sweet biber salçası
2 teaspoons strained lemon juice
2 teaspoons pomegranate molasses
1 teaspoon salt flakes, crushed
½ teaspoons ground Aleppo pepper
½ teaspoon ground cumin

Method

Preheat oven to 200°C.
Rub capsicum with oil, put on a baking tray and place in the oven for 30-40 minutes, until skin starts to char and blister all over.
Place in a bowl and cover until cool enough to handle then peel and discard skin, seeds and membrane.
Place capsicum flesh into a food processor with remaining ingredients and blitz well, adding a little more oil if necessary to form a coarse paste.