Muhamarra
Roasted peppers, walnuts and pomegranate molasses – a mezze dip that also works as a sauce or a spread.
A staple of the mezze table, with roasted red peppers, walnuts and pomegranate molasses. It works as a dip with flatbreads and pickles, a sandwich spread or a sauce, delicious alongside grilled lamb or chicken.
I use roasted red peppers from a jar for ease, though you could roast and peel your own if you wanted.
It’s really worth the extra step of toasting the seeds and walnuts to unlock their oils and create smoky depth.
MUHAMARRA
Serves 4
½ teaspoon cumin seeds
½ teaspoon coriander seeds
100g walnuts
60g fresh breadcrumbs (about 2 slices good bread)
200g roasted red peppers from a jar (drained weight)
2 tablespoons pomegranate molasses
2 tablespoons lemon juice
1 clove garlic
1 teaspoon Aleppo pepper
½ teaspoon sea salt flakes
3 tablespoons extra virgin olive oil
Set your oven to 175°C (350°F). Spread the cumin seeds, coriander seeds and walnuts on a baking sheet. Toast in the oven for about 5 minutes until the spices are fragrant. Watch carefully to prevent burning.
Tear the bread into a food processor, add the walnuts and seeds and pulse to break down, leaving some texture.
Add the peppers, pomegranate molasses, lemon juice, garlic, Aleppo pepper and salt. Process until well combined. Drizzle the olive oil in with the motor running until smooth.
Taste and adjust – more pomegranate molasses for sweet-tartness, lemon for brightness, check for salt.
Cover and refrigerate for at least an hour before serving to let the flavours meld and develop; overnight is even better. Let it come to room temperature before serving.
Infused with sweet and spicy flavours, these sticky winglets (or whole wings) are cutlery-free goodness.