Muhammara dip

I currently find myself living out in the Middle East (that makes it sound very casual but I assure you some thought did go into the decision) and one of the many benefits that brings is being faced with a glut of new flavours, ingredients and dishes to experience.

Food is a big deal out here (although, where isn’t it?) and most gatherings, celebrations and well, any possible excuse, mean a generous supply of delicious offerings. And boy, do they pack a flavor punch. Here in Saudi Arabia, culinary influences come from countries across the Middle East, creating a mix of cuisines just crying out to be experienced and experimented with. Obviously, zaatar herb blends are used widely (for my waistline’s sake I’ve had to wean myself off my morning habit of zaatar bread) and this delicious mix of thyme, oregano, marjoram, mixed with sesame seeds, salt and sumac is now a familiar ingredient cropping up in recipe books across the world.  Cinnamon, saffron, cardamom and cumin all feature heavily, often in both sweet and savoury dishes. Cardamom cake anyone? Yes please. 

Cumin is the star of one of my favourite dip dishes, muhammara. Hailing from Syria, this roasted red pepper dip combines many of the traditional flavours of the region in an easy-to-prepare but always well-received offering. And it offers me one of my most satisfying kitchen tasks – skinning roasted peppers. Strange, but there it is. 

Ingredients

• 3 roasted red peppers

• 1 tbsp. lemon juice

• 50g fresh breadcrumbs

• 1 tbsp. pomegranate molasses

• 1 ½ tsp. ground cumin

• 1 to 2 cloves of garlic, peeled and crushed

• 1 tbsp. dried chilli flakes

• 50g walnuts, lightly toasted

• 2 tbsp. olive oil

• Salt and pepper

Method

Firstly, roast the red peppers. Heat your oven to 200C/390F/gas mark 6. Place the peppers on a baking tray and roast for around 40 minutes, turning occasionally, until the skin is blackened. Remove from the oven and place in a bowl and cover with cling-film. Leave until they are cool enough to handle, then peel and discard the skin and seeds.

Add the walnuts to your food processer and give them a couple of blasts to chop into small pieces. Then add the peppers, lemon juice, breadcrumbs, pomegranate molasses, cumin, garlic, chilli flakes and olive oil and blend until smooth. Add salt and pepper to taste.

The muhammara can be served as you would any dip – it’s great with toasted flatbread triangles or works well as a bruschetta topping.