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
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