Muhammara Dip
Adapted from chef Roberto Conrad
Preparation time: 30 minutes
Cooking time: 30 minutes
Note: this dip is best made the day before as the flavour improves immensely with time
- 1/2 onion, finely chopped
- 3 bay leaves
- 2 teaspoons smoked paprika
- 1 teaspoon Aleppo chilli powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Pinch cinnamon
- 400g/14ozs. red capsicum peppers, grilled and blistered, skin removed, processed*
- 3 cloves garlic, peeled and finely chopped
- 1/2 cup tomato paste
- 60g/2.1ozs. walnuts, toasted, coarsely ground
- 60g/2.1ozs. pine nuts, toasted, coarsely ground
- 20g/0.7ozs. pistachios, toasted, coarsely ground
- 80g/2.8ozs. breadcrumbs
- 1 cup vegetable stock
- 1/4 cup chopped parsley
- 1/4 cup chopped coriander
Step 1 - Add a tablespoon or two of oil to a frying pan and saute the onion for a couple of minutes. Add the bay leaves, smoked paprika, chilli powder, cumin, coriander and cinnamon. Then add the red capsicum, garlic, tomato paste and cook for a minute.
Step 2 - Then add the walnuts, pine nuts, pistachios as well as the breadcrumbs. Fry for a few minutes adding some oil if necessary and then add the vegetable stock in two or three lots allowing it to absorb into the dip. Top with fresh parsley and coriander and taste for seasoning and add salt or pepper if it needs it. Allow to cool completely and store in the fridge. This is best made the day before to allow the flavours to develop.
To prepare capsicums, remove the core and deseed. Place under a very hot grill until the skin is blistered. Place in a plastic bag and cool for 15 minutes. Then remove the skin-it should slip off easily.