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Epic muhammara

Name: Epic muhammara
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: Serves 6-8
Cuisine: Turkish recipes
Ingredients: 4 large red peppers; 1 garlic clove, roughly chopped; 1 red chilli, deseeded and finely sliced; 1 tsp cumin seeds; 100g fresh white breadcrumbs; Juice ½ lemon; 4 tbsp pomegranate molasses; 75g walnuts, finely chopped; Extra-virgin olive oil; Pomegranate seeds to garnish; A few pinches pul biber (see Know-how); s2You’ll also need …; Pestle and mortar or food processor

Published: 4 Oct 19
Updated: 18 Mar 24

Muhammara is a red pepper dip that makes a fine addition to a big mezze feast. Try Georgina Hayden’s epic recipe and serve with her olive bread.

Easy
September 2019

Test kitchen approved

Serves 6-8
Hands-on time 60-65 min

Muhammara is a red pepper dip that makes a fine addition to a big mezze feast. Try Georgina Hayden’s epic recipe and serve with her olive bread.

Nutrition: per serving

Calories: 147kcals
Fat: 8.4g (1g saturated)
Protein: 3.8g
Carbohydrates: 13.2g (4.3g sugars)
Fibre: 2.3g
Salt: 0.1g

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Ingredients

4 large red peppers
1 garlic clove, roughly chopped
1 red chilli, deseeded and finely sliced
1 tsp cumin seeds
100g fresh white breadcrumbs
Juice ½ lemon
4 tbsp pomegranate molasses
75g walnuts, finely chopped
Extra-virgin olive oil
Pomegranate seeds to garnish
A few pinches pul biber (see Know-how)

You’ll also need …

Pestle and mortar or food processor

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Method

Using long-handled tongs, grill the peppers over an open flame (gas hob or barbecue – see tip) for 15-20 minutes until tender and charred all over. Put in a bowl and cover with cling film to loosen the skins. Once cool, peel off the skin and discard, along with the seeds and stems.
Crush the garlic and chilli in a large pestle and mortar (or whizz in a food processor) with a good pinch of salt. Add the cumin seeds and pound/whizz again. Roughly chop the peppers, then add to the mortar/processor with the breadcrumbs, lemon juice and 2 tbsp pomegranate molasses. Work together until well combined but with some texture.
Add the walnuts to the mortar/processor along with a good pinch of black pepper. Add enough extra-virgin olive oil to loosen, then taste and tweak the seasoning. Spoon onto a serving plate, drizzle with the rest of the pomegranate molasses and a little more oil, then serve sprinkled with the pomegranate seeds and pul biber.

Recipe from September 2019 Issue

Nutrition

Nutrition: per serving

Calories: 147kcals
Fat: 8.4g (1g saturated)
Protein: 3.8g
Carbohydrates: 13.2g (4.3g sugars)
Fibre: 2.3g
Salt: 0.1g

delicious. tips

You can also cook the peppers under a very hot preheated grill, turning occasionally, until charred.
The muhammara will keep in an airtight container in the fridge for 2-3 days.
Pul biber (or aleppo pepper) is coarsely ground Turkish chilli flakes with a deep flavour but mild heat. Buy from Waitrose, or online at souschef.co.uk. If you can’t find it, use good-quality paprika instead.