Smoky barbecue muhammara
This excellent Levantine red pepper dip is given an extra smokiness by blackening the peppers on the barbecue, although you could easily grill them indoors.
Ingredients
Metric
Imperial
Muhammara
- 8 red peppers
- 3 tbsp of olive oil
- 70g of walnuts
- 2 tbsp of Turkish hot pepper paste, (biber salcasi), available in Middle Eastern supermarkets) or 1–2 red chillies, deseeded and finely chopped
- 1/2 tsp cumin seeds, toasted in a dry pan until fragrant, and ground
- 50g of dry white breadcrumbs
- 3 tbsp of pomegranate molasses
- 1 garlic clove, crushed
- salt
To serve
- 1 tbsp of chopped walnuts
- 1 tbsp of olive oil
SAVE RECIPE
Equipment
- Blender
Method
1
Begin by lighting a barbecue until the coals are glowing. Alternatively, preheat a chargrill pan or the grill of your oven
2
Rub the peppers with oil and grill them over direct heat until completely blackened
3
Place the peppers into a bowl and wrap the bowl with cling film. Leave for 10 minutes to steam. The skins should now be easy to remove, along with the stalks and seeds. Rinse under the tap to remove any remaining seeds
4
Place all the ingredients in a blender and blitz to a paste. Season to taste
- 3 tbsp of olive oil
- 70g of walnuts
- 1/2 tsp cumin seeds, toasted in a dry pan until fragrant, and ground
- 50g of dry white breadcrumbs
- 3 tbsp of pomegranate molasses
- 1 garlic clove, crushed
- salt
5
Garnish with chopped walnuts and olive oil
- 1 tbsp of olive oil
- 1 tbsp of chopped walnuts
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