Entrees

Muhammara with spiced bread

Name: Muhammara with spiced bread
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1/4 cup (60ml) olive oil; 3 red capsicums; 2 garlic cloves, chopped; 1/2 cup (50g) walnuts; 1 tablespoon pomegranate molasses (see note); 1 tablespoon lemon juice; 2 teaspoons ground cumin; 1/2 teaspoon dried chilli flakes; 2 large pita bread rounds; 2 teaspoons sumac (see note), plus extra to sprinkle

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by Jill Dupleix

Food writer

Oct 03, 2015

Middle Eastern cuisine hits all the right notes with this spicy Syrian dip.

1/4 cup (60ml) olive oil
3 red capsicums
2 garlic cloves, chopped
1/2 cup (50g) walnuts
1 tablespoon pomegranate molasses (see note)
1 tablespoon lemon juice
2 teaspoons ground cumin
1/2 teaspoon dried chilli flakes
2 large pita bread rounds
2 teaspoons sumac (see note), plus extra to sprinkle

Method

1.

Preheat the oven to 180C.
2.

Rub 2 teaspoons oil over the capsicums. Place on a baking tray and roast for 20 minutes or until soft. Turn off the oven and leave for a further 20 minutes until skins are wrinkled.
3.

Place capsicums in a large bowl, cover with plastic wrap, then cool for 10 minutes. Halve, then remove skin and seeds.
4.

Place capsicum, garlic, nuts, molasses, lemon juice, cumin, chilli and 2 tablespoons oil in a food processor and whiz until a coarse puree. Season with salt and pepper, then cover and chill for up to 2 days.
5.

Place the pita bread on a baking tray and lightly brush with the remaining 2 teaspoons oil. Sprinkle with the sumac, then bake for 10 minutes or until crisp. Cool, then break pita into pieces and serve with dip, sprinkled with extra sumac.