I have been waiting all year to make this classic Levantine dip, Muhammara, heralding from Turkey and Syria. Red capsicums aren’t in season very long down here in Melbourne, and only showed up in my veggie box a fortnight ago. I got excited and ordered a few extra to specifically make this dip, and I’m so glad I did! It’s sweet, sour, spicy and totally more-ish. The toasted walnuts gives it a delicious nutty depth of flavour, as well as adding body and texture. Great in place of hummus or baba ghanoush, or along side them both as part of a larger mezze spread.
If there are no red capsicums in season where you are, or you’re not inclined to roast your own, you can always use the ones you find preserved in jars, or at your local deli. I’ve included the quantity for that below, if you choose that route. I’ve also given directions for making muhammara with and without a food processor. Either way, I prefer it quite chunky in texture, but you can puree it smooth if you prefer.
This past weekend I was excited to find some Aleppo chilli flakes at the new South Melbourne Essential Ingredient store. In the currently political climate, it feels both humbling and special being able to use these Syrian chilli flakes, despite them being grown in Turkey. They are a mild chilli flake, and I’ve used them according to my taste below (self confessed chilli wimp here!) but feel free to add more if you like things a little hotter – pretty sure those who love a bit of heat would like to add up to another teaspoon to what I’ve called for below. If you can’t get your hands on Aleppo chilli flakes in person or online, any mild and fine textured chilli flake will work here – adjust to your taste.
Hope you enjoy this less common addition to your condiment repertoire, it’s such a perfect way to celebrate late summer’s produce. xx