Dip

Muhammara

A thick roasted-red-pepper and toasted-walnut spread with pepper paste, pomegranate molasses, cumin, and garlic.

What you’ll need

• roasted red peppers: 600 g
• walnuts: 200 g
• breadcrumbs: 120 g
• pomegranate molasses: 50 ml
• olive oil: 70 ml
• cumin: 5 g
• garlic: 12 g
• red pepper paste: 30 g
• lemon juice: 30 ml
• pul biber: 4 g
• salt: 8 g

How to make it

1. If the roasted peppers are wet from roasting or a jar, drain for 15 minutes and blot them. Excess liquid makes the spread loose.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.