I’ve had a few requests for the muhammara recipe we served at the Warwick Wingding. I’ve updated it recently so it’s worth posting again. Do try to find the chilli pepper paste* if you can as it has a unique flavour, although regular chillies also work. I often leave out the cumin, too.
8 red peppers
4 tablespoons olive oil
2 tablespoons hot pepper paste or 2 red chillies, finely chopped
1/2 teaspoon cumin seeds, toasted until fragrant in a dry pan and then ground to paste using a grinder or pestle and mortar
50g white breadcrumbs blended to a paste with about 1 tbsp cold water
2-4 tablespoons pomegranate molasses (to taste)
1 clove garlic, crushed
Salt and pepper
Preheat the oven to 200C/Gas 6
Put the peppers on a roasting tray, drizzle with olive oil, sprinkle with salt and pepper then use your hands to mix around until all the skins are covered. Roast until the skins are blackened then place in a bowl and cover with cling film. Leave for 10 minutes. The skins should now be easy to remove. Chop roughly, discarding the seeds.
Put the peppers, walnuts, breadcrumb paste, chillies, cumin, pomegranate molasses and garlic in a blender and blend to a paste. Remove from the blender and mix in the olive oil then taste and add salt.
* The chilli pepper paste is available from Middle Eastern food shops and is often labelled ‘red pepper’ or ‘hot pepper’ paste. It comes in jars.