Name: Muhammara with spiced bread
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Cuisine: holiday
Ingredients: 60ml olive oil; 3 red capsicums; 2 garlic cloves, chopped; 50g walnut; 20.00 ml pomegranate molasses (see note); 21.00 gm lemon juice; 5.00 gm ground cumin; 1/2 tsp dried chilli flakes; 2 large pita bread rounds; 2 tsp sumac (see note), plus extra to sprinkle

Muhammara with spiced bread

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Prep Time:
10 minutes

Cook Time:
40 minutes

Total Time:
50 minutes

Spice up your taste buds with this flavorful Syrian dip!

Ingredients:

60ml olive oil
3 red capsicums
2 garlic cloves, chopped
50g walnut
20.00 ml pomegranate molasses (see note)
5.00 gm ground cumin
1/2 tsp dried chilli flakes
2 large pita bread rounds
2 tsp sumac (see note), plus extra to sprinkle

Instructions:

Preheat your oven to 180C.
Coat the capsicums with 2 teaspoons of oil, then roast them on a baking tray for 20 minutes until soft. Let them sit in the turned-off oven for an additional 20 minutes until the skins are wrinkled.
In a large bowl, cover the capsicums with plastic wrap and let them cool for 10 minutes. Then, halve them and remove the skin and seeds.
In a food processor, blend capsicum, garlic, nuts, molasses, lemon juice, cumin, chili, and 2 tablespoons of oil until it forms a textured puree. Season with salt and pepper, cover, and refrigerate for up to 2 days.
Lay the pita bread on a baking tray and gently brush with the remaining 2 teaspoons of oil. Sprinkle sumac on top and bake for 10 minutes until crispy. Allow it to cool, then break into pieces and serve with dip, topped with additional sumac for extra flavor.

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