Muhammara (Turkish walnut-capsicum dip)

Ingredients

• 3 red capsicums, halved
• 50 g chopped walnuts, roughly chopped
• 2 tsp ground cumin
• 1 tbsp Aleppo pepper flakes (see Note)
• 1 garlic clove, grated
• ¼ tsp chopped preserved lemon rind
• 1 tbsp breadcrumbs
• 1 tsp pomegranate molasses (see Note)
• extra virgin olive oil, to thin
• lemon juice, to taste
• simit (Turkish sesame bread), to serve

Cooling time: 15 minutes

Instructions

Place the capsicum, skin-side up, under a hot grill and char until blackened in places. Remove, place in a bowl, cover with plastic wrap and leave until cooled. Remove and discard the skin. Roughly chop the flesh.

Place the capsicum and walnuts in a large mortar and bash with a pestle until a rough paste forms (you can also use a food processor).

Add the spices, garlic, preserved lemon and breadcrumbs and bash until combined.

Add the molasses and enough oil to make a smooth paste.

Season to taste with salt, pepper and lemon juice.

Serve with the simit for dipping.

Cook's notes

• Aleppo pepper flakes are available online or from Middle Eastern grocers. You can substitute 1 part cayenne powder combined with 3 parts sweet paprika. 

• Pomegranate molasses is available from the dressing or international aisle in some supermarkets, and also from specialty grocers. 

Photography, styling and food preparation by China Squirrel. 

This recipe is from The Chefs' Line - a brand new series airing weeknights at 6pm on SBS. Can the passion of a home cook beat the skills of a professional chef? Missed all the action? Catch-up online and get all the recipes #TheChefsLine.

This recipe has been edited by SBS Food and may differ slightly from the series.