Muhammara I Ottolenghi Recipes

ottolenghi.co.uk

ck1cindy

3 red peppers

50g fresh breadcrumbs

½ tbsp lemon juice

1 tbsp pomegranate molasses

1½ tsp ground cumin

1 tbsp dried Aleppo chilli flakes

1 small garlic clove, peeled and crushed

50g walnuts, finely chopped by hand

2 tbsp olive oil, plus extra to finish

Salt

This classic Levantine dip can be made in a food processor, but it will lose some of its lovely texture; I'd use a pestle and mortar, if you can. Muhammara keeps well and even improves after a day in the fridge; just don't serve it fridge-cold. Serves four as a dip.

Directions at ottolenghi.co.uk

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