Muhammara

Muhammara (Turkish Capsicum & Walnut Dip)

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
  1. Preheat oven to 200°C.
  2. 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.
  3. Place in a bowl and cover with plastic wrap until cool enough to handle then peel and discard skin, seeds and membrane.
  4. 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.

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Muhammara

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