Muhammara with spicy cheese flatbreads
Serves: 4-6
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Muhammara with spicy cheese flatbreads
Muhammara is a classic dip from the Levantine region, made from roasted red peppers, walnuts and breadcrumbs with a hint of spice.
Serves: 4-6
Prep time: 20 minsTotal time: 
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Nutritional information (serving (1 of 4))
Calories
605Kcal
Fat
37gr
Saturates
8gr
Carbs
48gr
Sugars
12gr
Fibre
8gr
Protein
18gr
Salt
1.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the muhammara
- 4 red peppers
- 50g walnuts
- 50g breadcrumbs
- 1 garlic clove
- 1 tsp ground cumin
- 1 tsp sumac
- 1 tbsp harissa paste
- 2 tbsp pomegranate molasses
- 1 tbsp sun-dried tomato paste
- 3 tbsp extra-virgin olive oil, plus extra to drizzle
- flat-leaf parsley, to garnish
For the cheesy flatbreads
- 2 Deli Kitchen Persian-style flatbreads
- 2 tbsp harissa paste
- 1 x 125g ball mozzarella*, torn
- 1 tbsp sesame seeds
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the whole peppers on a roasting tray and roast for 35-40 minutes, until the skin is blistered and the peppers are very soft. Set aside to cool.
- Put the walnuts in a mini food processor and blitz until they resemble fine crumbs. Transfer to a bowl and stir through the breadcrumbs.
- Remove the skin from the cooled peppers and discard the seeds. Roughly chop and then transfer to the food processor with all the remaining dip ingredients, except for the parsley. Blitz until smooth. Transfer the red pepper purée to the bowl with the walnuts and breadcrumbs and mix until everything is well combined. Season and transfer the dip to a serving bowl. Scatter with parsley and drizzle with a little more extra-virgin olive oil.
-
Lay the flatbreads on a baking tray and brush with the harissa paste. Scatter over the mozzarella and sesame seeds and bake for 6-8 minutes, or until the mozzarella has melted. Remove from the oven and leave for 5 minutes or until cool enough to handle, then cut into chunky slices to serve with the dip.
*Use vegetarian cheese, if required.
