Advertisement

Ingredients

Method

  • STEP 1

    Heat the oven to 220C/200C fan/gas 8. Roast the peppers for 25-30 mins, turning halfway, until tender and starting to blister (if they don’t blister, grill them for a few minutes). Cool a bit, then peel and discard the skins. Discard the seeds and finely chop the flesh. Toast the walnuts for 5 mins until lightly browned.

  • STEP 2

    Grind all but four of the walnut halves in a spice grinder until they are quite fine but still have some texture. Mix the ground walnuts with the peppers, then add the molasses, spices, tomato paste, garlic, breadcrumbs and sea salt, mix well and season.

  • STEP 3

    Serve the muhammara on a small plate, drizzling with some olive oil. Add the whole walnuts to the centre and some coriander around the edge.

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.3 ratings
Advertisement
Advertisement
Advertisement