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


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 | 6 tbsp greek yogurt | 2 tbsp pomegranate pies | fresh coriander | fresh basil | flatbread to serve

→ 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. 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. Serve with homemade yogurt flatbread.


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