Muhammara (Syrian Capsicum Dip)

Charmaine Lu -
  • 4 red capsicums, seeds removed
  • 250ml olive oil
  • 200g kaak (sesame seed bread) or Arabic-style flatbreads
  • 100g chopped walnuts
  • 1 tbsp baharat spice mix
  • 2 tbsp black sesame seeds
  • ½ lemon, juice only
  • Sumac, to serve
  • Grate the capsicums and place in a saucepan with 60ml olive oil and the crumbled bread. Place over a medium heat and cook - stirring constantly - for 10 mins. Add the remaining olive oil a little at a time, then simmer for 10 mins to thicken. Remove from the heat and stir in the sesame, baharat, walnuts and lemon juice. Season well, and leave to cool completely. Serve topped with sumac, extra walnuts and flatbreads and crudites for dipping.
25 mins
6 serving