A quick and easy dip to bring a bit of Syrian sunshine and spice to your garden gathering
Summer is definitely a good time for cold dips and a bit of gentle spice. So let us introduce you to the unctuous, nutty, slightly spicy, Muhammara. The recipe is from our feature Food, Family, Friends, in which Anas Atassi introduces us to the food, culture and community of his native Syria.
Muhammara is a really easy recipe to put together and is great mixed with houmous, or on its own, with flatbreads, raw veg and whatever you like to dip into it. Best served alongside cold drinks in the garden.
Serves 4
150g roasted red peppers from a jar
1 tsp red pepper paste
1 hot red chilli pepper
75g walnuts
50g flatbread or breadcrumbs
2 tbsp extra-virgin olive oil
1 tbsp pomegranate molasses
Juice of 1/2 lemon
To serve:
Extra-virgin olive oil
Pomegranate molasses
Small handful flat-leaf parsley, roughly chopped
Small handful of walnuts,
roughly chopped
In a food processor, pulse all the ingredients for about 2 mins. It should be thick and keep some texture from the walnuts. Drizzle with oil and pomegranate molasses. Garnish with chopped parsley and walnuts.
Taken from Sumac: Recipes and Stories from Syria, by Anas Atassi (Murdoch Books)
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