It’s such a shame that I hadn’t heard of this Arabic/Turkish recipe before. ‘Cause it’s one of the most delicious, tasteful dishes I’ve ever eaten. Served with some chickpeas, yogurt and flatbread, it’s a vegetarian top main meal. Sweet, spicy, fresh, all in one!
For 2 persons
For the muhammara 500g roasted bell peppers | 75g walnuts
2 tsp cuminseeds | juice from 1/2 lemon | 1 tsp chili flakes | 1 tbsp honey | ground pepper | seasalt | 4 tbsp extra vergine olive oil
200g canned chickpeas
For the flatbreads
250g/2 cups whole wheat flour
2 tsp baking powder | 1 tsp salt
270g/1 cup greek yogurt
6 tbsp greek yogurt | 2 tbsp pomegranate pies
fresh coriander | fresh basil
Preheat the oven to 200°C. Cut the peppers in fine rings. Roast them with the walnuts and cumin for 15 minutes. Place the walnuts in a foodprocessor and pulse for 10 seconds in high speed. Add the roasted peppers, breadcrumbs, lemonjuice and honey and pulse again for 30 seconds on high speed. Season with salt, pepper and chili flakes. With the motor running, add the olive oil and keep pulsing until smoothly. Make the flatbreads by combining the flour, salt and baking powder in a large bowl. Make a while in the middle and put the yogurt in it. Mix with a spoon. Transfer to a worksheet, covered with flour. Knead the bread for a minute and add a little more flour, when the dough is too wet. Divide into eight equal pieces. Roll each piece with a rolling pin into flatbreads of 1cm. Grill each side for 3 minutes in a pan until cooked. You can always add flavours to the dough like rosemary or fennel, or pieces of olives. Chop the coriander and basil roughly. Take a plate, spread some of the muhammara. Add the chickpeas, greek yogurt, coriander and basil. Top with pomegranates and serve with the flatbreads.