Smoky barbecue muhammara

Smoky barbecue muhammara


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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.

Begin by lighting a barbecue until the coals are glowing. Alternatively, preheat a chargrill pan or the grill of your oven
Rub the peppers with oil and grill them over direct heat until completely blackened
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
Place all the ingredients in a blender and blitz to a paste. Season to taste
Garnish with chopped walnuts and olive oil
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