Fresh muhammara

Muhammara is an easy Middle Eastern dip made with crushed pieces of fried Lebanese bread, walnuts, capsicum and spices.

• serves

  4

• prep

  20 minutes

• cook

  25 minutes

• difficulty

  Easy

Stream free On Demand

Sunday Lunch

episode • Middle East Feast with Shane Delia • 

cooking • 

25m

G

episode • Middle East Feast with Shane Delia • 

cooking • 

25m

G

Ingredients

• 3 red bullhorn peppers
• 200 ml extra-virgin olive oil
• 1 piece kaak (Lebanese bread), broken into small pieces
• sea salt, to taste
• 1 garlic clove
• 1 tsp cumin seeds, toasted
• 70 g (½ cup) walnuts, toasted
• 1 tsp smoked paprika
• pinch white pepper
• 1 tbsp maras pepper, plus extra to serve
• 1 tbsp tahini
• 3 tbsp pomegranate molasses
• squeeze of lemon juice

Instructions

1. Preheat the oven to 200ºC.
2. Place the peppers on a baking tray and roast for 20 minutes, turning half-way through cooking. Remove from the oven and set aside to cool. Once cool enough to handle, remove the skins and seeds, then coarsely chop the flesh and place in a bowl.
3. Place a frying pan over high heat. When hot, add the olive oil and bread and fry until golden. Drain on paper towel, season lightly with salt and reserve the oil for another use.  
4. In a mortar and pestle, smash the garlic with a pinch of salt until smooth. Add the cumin seeds and lightly crush. Add the walnuts and bread and continue to crush, then add the paprika, white pepper, maras pepper, tahini, pomegranate molasses and a good splash of olive oil and combine well. Transfer to a bowl.
5. Add the chopped peppers and a squeeze of lemon juice and combine well, then adjust the seasoning to taste. Spoon the muhammara onto a shallow serving plate. Finish with a drizzle of olive oil and a little extra maras pepper.

 

Join Shane Delia and friends for A Middle East Feast on SBS Food and SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Sunday Lunch

episode • Middle East Feast with Shane Delia • 

cooking • 

25m

G

episode • Middle East Feast with Shane Delia • 

cooking • 

25m

G