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muhammara red pepper dip in bowl with flatbreads in background

Syrian easy roasted red pepper muhammara dip

A delicious and simple recipe for Syrian easy roasted red pepper muhammara dip served with homemade yoghurt flatbreads.

Course Snack
Cuisine Mediterranean
Keyword red pepper dip
Prep Time 20 minutes
Cook Time 20 minutes
Rising time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 4
Author Mandy Mazliah

Ingredients

For the yoghurt bread

  • 280 g plain flour
  • 50 g buckwheat flour or use all plain
  • 7 g sachet of fast action dried yeast
  • 1/2 tsp salt
  • 100 ml water
  • 150 g plain natural yoghurt or dairy free yoghurt
  • 3 tbsp olive oil

For the red pepper dip

  • 400 g roasted red peppers homemade or jarred
  • 100 g walnuts
  • 30 g wholemeal breadcrumbs toasted
  • 1 tbsp pomegranate molasses
  • 1 tbsp lemon juice
  • 50 ml olive oil
  • Salt and pepper to taste

Instructions

To make the flatbreads

  1. First prepare the dough for your breads.
  2. Place 280g plain flour and 50g buckwheat flour (or 330g plain flour), a 7g sachet of fast action dried yeast and 1/2 tsp salt into a large mixing bowl.

  3. Stir through 100ml water,150g plain yoghurt and 3 tbsp olive oil until you have a rough, sticky dough.

  4. Turn out onto an oiled work surface and knead for 10 minutes until smooth and elastic - or use a stand mixer* fitted with a dough hook to do the same.

  5. Transfer the dough to a lightly oiled bowl and cover with a damp tea towel for around one and a half hours until doubled in size.
  6. Preheat the oven to 180°C (fan)/200°C/gas mark 6. Lightly flour two baking trays.

  7. Knock back the dough (squeeze most of the air out with your hands) and divide into eight balls.
  8. On a lightly floured surface flatten out the balls with your hands until you have flat breads measuring about 15cm across.
  9. Bake in the oven for 15-20 minutes until golden brown and cooked through.

To make the red pepper dip (muhammara)

  1. Drain the jar of 400g roasted red peppers. Alternatively remove the skins if you've roasted your own. Chop them roughly and then place them with 100g walnuts, 30g wholemeal breadcrumbs, 1 tbsp pomegranate molasses and 1 tbsp lemon juice into a food processor* or high powered blender*.

  2. Blend until smooth and then gradually add 50ml olive oil until you have a smooth and creamy consistency.

  3. Season with salt and pepper to taste.