When it comes to Levantine mezze, muhammara is the one of those dishes hidden in the menu. Personally, it’s my favourite. The combination of sweet peppers, creamy walnuts and hot chilli work so well together.
Unfortunately it can be hard to get all the ingredients you need in Scotland. I’ve found that substituting black treacle instead of pomegranate molasses does work, you just need to add a little more lemon but it gives a richer colour. Also pul biber (aleppo pepper) can be hard to track down so if you can’t find it substitute with some chilli flakes.
Time: 45 minutes and 15 minutes
Difficulty: Take your time
3 Red Peppers
1-2 tablespoons of Bread Crumbs (fresh not dried)
75g of Walnuts
1 tablespoon of Black Treacle
1/2 teaspoon of Pul Biber (Aleppo Pepper) chilli flakes
1/2 teaspoon of Salt
1/2 teaspoon of Ground Cumin
1 clove of Garlic
Half a Lemon
1 tablespoon of good quality rapeseed oil or olive oil
- Roast the peppers in the oven for appromatley 45 minutes in a 180 degree celsisus oven until blackened.
- Toast the walnuts in the oven for 10 minutes at 180 degrees Celsius.
- Once the peppers are cooled remove the stem, skin and seeds.
- Finely chop the red peppers as small as possible running a knife though the peppers.
- Roughly chop the walnuts until they are almost rice krispies sized.
- In a bowl add together the peppers and the walnuts. Add the salt, oil, treacle, cumin and half the lemon. Mince the garlic and add to the mixture. Combine well.
- Add the chilli (add extra if you want an extra kick). Add the bread crumb until the mixture comes together and is not runny.
- Taste and add extra treacle, chilli, oil or lemon as required.