Ingredients

• 1.25kg red peppers, roasted, peeled and deseeded
• 300g walnuts, lightly toasted
• 150g breadcrumbs, preferably fresh
• 100ml extra virgin olive oil
• 75g pomegranate molasses
• 3 tbsp lemon juice
• 4 cloves garlic, crushed
• 2 tsp ground cumin
• 2 tsp Aleppo pepper or mild chilli flakes
• 1½ tsp fine sea salt
• ½ tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley, to garnish
• Extra olive oil and pomegranate seeds, to garnish (optional)
• 1 pack souvlaki flatbreads

Method

1. Roast the red peppers at 220°C (200°C fan)
until the skins are blackened and blistered. Place
in a covered bowl for 10 minutes, then peel and
remove the seeds. Allow to drain well.

 2. Toast the walnuts in a dry frying pan or
oven until lightly golden and fragrant. Allow
them to cool.

3. In a food processor, add the roasted peppers,
walnuts, breadcrumbs, olive oil, pomegranate
molasses, lemon juice, garlic, cumin, Aleppo
pepper, salt and black pepper.

4. Pulse until you have a coarse, thick paste.
Don’t over-blend – the muhammara should
retain some texture from the walnuts.

5. Taste and add extra salt, lemon juice,
pomegranate molasses and chilli according
to taste. If it is too thick, add a little extra
olive oil.

6. Transfer to a serving dish and refrigerate
for at least 30 minutes to allow the flavours
to develop.

7.Bring to room temperature before serving.
Drizzle with a little extra virgin olive oil,
garnish with chopped parsley and, if desired,
pomegranate seeds. Serve with warmed
flatbread.