This traditional Syrian muhammara recipe is made with roast red peppers and walnuts. It can be used as a dip, or eaten with kebabs. Yum!
SERVES 6 // COOKING TIME 50 min
4 red peppers
1½ cups walnuts, lightly toasted
2 tbsp olive oil
2 tbsp lemon juice
2 garlic cloves, peeled and crushed
1 tsp cumin
½ tsp white pepper
1. Preheat oven to 200°C and grease a baking tray.
2. Place red peppers on the tray and roast for 20 minutes.
3. Remove peppers from oven, place in a ziplock bag and allow to steam for 20 minutes. Then place under running water and peel off the skins.
Recipe: Amerae Vercueil
Styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za