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.
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
- ½ teaspoon salt
- 100 ml water
- 150 g plain natural yoghurt or dairy free yoghurt
- 3 tablespoons olive oil
For the red pepper dip
- 400 g roasted red peppers homemade or jarred
- 100 g walnuts
- 30 g wholemeal breadcrumbs toasted
- 1 tablespoon pomegranate molasses
- 1 tablespoon lemon juice
- 50 ml olive oil
- Salt and pepper to taste
Instructions
To make the flatbreads
- First prepare the dough for your breads.
- Place 280g plain flour and 50g buckwheat flour (or 330g plain flour), a 7g sachet of fast action dried yeast and ½ teaspoon salt into a large mixing bowl.
- Stir through 100ml water, 150g plain yoghurt and 3 tablespoons olive oil until you have a rough, sticky dough.
- 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.
- 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.
- Preheat the oven to 180°C (fan)/200°C/gas mark 6. Lightly flour two baking trays.
- Knock back the dough (squeeze most of the air out with your hands) and divide into eight balls.
- On a lightly floured surface flatten out the balls with your hands until you have flat breads measuring about 15cm across.
- Bake in the oven for 15-20 minutes until golden brown and cooked through.
To make the red pepper dip (muhammara)
- 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 tablespoon pomegranate molasses and 1 tablespoon lemon juice into a food processor* or high powered blender*.
- Blend until smooth and then gradually add 50ml olive oil, while blending, until you have a smooth and creamy consistency.
- Season with salt and pepper to taste.
Notes
Nutritional information is approximate and is intended as a guide only. In this recipe it includes both the flatbreads and the red pepper dip.
Nutrition
Calories: 752kcalCarbohydrates: 80gProtein: 16gFat: 43gSaturated Fat: 6gPolyunsaturated Fat: 15gMonounsaturated Fat: 20gCholesterol: 5mgSodium: 1742mgPotassium: 497mgFiber: 7gSugar: 5gVitamin A: 562IUVitamin C: 48mgCalcium: 142mgIron: 6mg
Tried this recipe?Let us know how it was!