maltatoday | SUNDAY • 24 OCTOBER 2021
10
FOOD
Muhammara
Michael Diacono makes this classic Levantine
dip using roasted bell pepper and walnuts. It
is really easy to make so you can concentrate
your efforts on preparing the main dish without
sacrificing f lavour in this wonderful pre-dinner
dip. Alternatively you can serve this as a starter
with a number of other Middle Eastern dips
such as hummus and baba ganoush.
Thursdays at 6:30pm
on TVM
Repeats
Monday at 2.00pm on TVM2
Friday at 5.30pm on TVM2
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• 50g walnuts
• 3 red bell peppers
• 1 clove garlic
• 1 tsp dried chilli
• ½ lemon, juice only
• Salt
• Parsley
• 3 tbsp pomegranate mo-
lasses
• Olive oil
• Pita bread, to serve
INGREDIENTS
METHOD
1. Roast the walnuts in the oven for 10
mins making sure they don't burn.
2. Put a little olive oil on the peppers
and roast them in the oven until the
skin starts to blacken, approx. 30
mins.
3. Place the peppers – including the
black skin – and the garlic a food
processor with the chilli and lemon
juice.
4. Season with salt and pepper and
blitz.
5. Add the parsley and pomegranate
molasses.
6. Add the nuts and pulse leaving a bit
of a bite to the nut.
7. Place in a serving dish and top with
olive oil.
8. Serve with toasted pita bread.
This recipe first appeared on
Gourmet Today TV, aired on TVM
on 2 October, 2015.
