Enjoy a fusion of flavours with Muhammara and Mushrooms

Originating from the Levantine cuisine, Muhammara is a vibrant red dip made primarily from roasted red peppers and walnuts. It’s seasoned with garlic, olive oil, and pomegranate molasses, and breadcrumbs, giving it a unique taste that’s spicy, sweet, and tangy all at once. The inclusion of tahini and paprika adds a warmth that makes Muhammara a standout dish, whether served as a dip, spread, or condiment. Recipe compliments of The South African Mushroom Farmers’ Association.

Serves: 6 as a starter / canapé

Ingredients

For the muhammara:

• 4 large red bell peppers
• 100g walnuts
• 30g fresh breadcrumbs
• 1 Tbsp Aleppo pepper
• 50ml lemon juice
• 2 Tbsp tahini
• ½ tsp sweet smoked paprika
• 2 Tbsp pomegranate molasses
• 2 Tbsp olive oil

For the mushrooms:

• 500g portabellini mushrooms, thickly sliced
• 2 Tbsp olive oil
• 2 Tbsp soy sauce
• 2 Tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 small chilli, finely diced
• 2 Tbsp fresh coriander, chopped

To serve:

• 6 pita breads / flatbreads, warmed & charred
• Mixed olives
• Pickled onions
• Salt and pepper, to taste

Method

For the muhammara:

1. Heat the oven on grill and move rack to upper third.
2. Slice the bell peppers into quarters, discarding the core and cutting out any white veins.
3. Rub them with a little olive oil and place on a baking tray.
4. Grill in the oven, until skins are very charred and flesh is softened, about 15 minutes.
5. Transfer bell peppers to a bowl and cover tightly with cling-film so they can steam.
6. When cool enough to handle, peel and discard the skins.
7. Lightly toast walnuts in a dry pan. Keep a small handful (about 20g) aside to crumble on top of the dip before serving.
8. Pulse bell peppers, toasted walnuts, breadcrumbs, Aleppo pepper, lemon juice, tahini, paprika, pomegranate molasses and olive oil in a food processor until mostly smooth.
9. Season muhammara lightly with salt.
10. Plate in a shallow bowl and finish with reserved crumbled walnuts, a drizzle of olive oil and a pinch of Aleppo pepper.

For the mushrooms:

1. Place mushrooms in a mixing bowl. Drizzle with the olive oil, soy sauce and balsamic.
2. Scatter over the garlic, chilli and freshly ground black pepper.
3. Toss to coat the mushrooms well in the mixture.
4. Preheat air fryer to 190 ̊C.
5. Place mushrooms in the air fryer basket and air fry for 4-5 minutes, depending on their size.
6. When golden brown and tender remove from the air fryer.
7. The mushroom cooking juices that accumulate in the bottom of the air fryer make an excellent dressing / sauce.
8. Toss mushrooms with the fresh coriander.
9. Serve warm mushrooms with the muhammara dip, flatbread, olives and pickled onions.