Muhamarra Pepper & Walnut Dip with Flatbread


6 roasted red peppers, skinned and deseeded
175g toasted walnuts (toast for 12mins at 150c)
1 shallot
Juice half lemon
5g cumin
5g Aleppo red pepper flakes
10g pomegranate molasses
85ml extra virgin olive oil

Bread – 350g bread flour
5g salt
15g sugar
7g pack fast action dried yeast
2 tbs olive oil
250ml warm water

Topping – mix of tbs each of sesame seeds, thyme, oregano, marjoram, sumac
30ml extra virgin olive oil


  1. Dip – blend until smooth
  2. Bread – mix the flour, yeast, salt and oil. Add most of the water to form a dough. Adding as much of the remaining water to make a dough
  3. Knead for full 5mins
  4. Place in an oiled bowl. Cover and prove for and hour
  5. Add the salt and knock back
  6. Divide in half. Roll each into a circle 10mm thick
  7. Place each on a floured tray
  8. Topping, mix together, then divide between the 2 breads
  9. Leave for 15mins
  10. Bake at 220c for 15-20mins
  11. Serve warm with the dip
  12. Garnish with more walnuts, long pickled mild peppers

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