Chargrilled Sweet Pepper & Walnut Dip

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in

The Jewelled Kitchen

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

The Arabic title of this pesto-like dip, muhamara, means reddened or crimsoned. This recipe is traditionally made using sun-dried Aleppo peppers, finely chopped to a coarse paste. These peppers, which hail from Syria and neighbouring Turkey, have a high oil content and a hint of earthy smokiness in their flavour. It isn’t easy finding Aleppo pepper paste in the West, but Aleppo pepper flakes are readily available. The most popular recipes for this dip involve puréeing, but I prefer it chunky like this. It’s lovely as a dip, spread on flatbreads, mixed into hearty stews, or tossed with pasta or potatoes (in which case you can omit the breadcrumbs).

Ingredients

    Method