I've added pomegranate molasses and preserved lemon for a bit of tang to this classic Turkish roasted capsicum and walnut dip.
- 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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 15 minutes
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.
• 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.
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This recipe has been edited by SBS Food and may differ slightly from the series.