4 large red peppers
100 g walnuts
½ C (125 ml) fine bread crumbs
2 Tbsp (30 ml) pomegranate molasses
2 Tbsp (30 ml) olive oil
1 Tbsp (15 ml) smoked paprika
2 tsp (10 ml) ground cumin
1 tsp (5 ml) chilli flakes
1 garlic clove, finely chopped
zest and juice of 1 small lemon
salt and pepper
¾ C (180 ml) white bread flour
¼ C (180 ml) wholewheat flour
½ tsp (2,5 ml) salt
3 Tbsp (45 ml) olive oil
¼ C (60 ml) water
½ tsp (2,5 ml) cumin
½ tsp (2,5 ml) paprika
2 Tbsp (30 ml) white sesame seeds
2 Tbsp (30 ml) black sesame seeds
1 egg white + 1 tsp water
a small handful of micro herbs (optional)
drizzle of olive oil
Slice the peppers in half and remove the pith and seeds. Arrange the peppers skin side up on a foil-lined baking tray.
Set the oven grill to full and place the tray on the top rack. Grill the peppers until the skin is charred and blackened all over. Remove the tray from the oven and reduce the temperature to 180 ºC.
While the peppers are still very hot, place into a plastic bag and close. Let the peppers steam for at least 10 minutes, then, carefully remove the skin from the peppers and discard.
Place the walnuts onto a baking tray. Once the oven has reached temperature, roast for 8-10 minutes until golden brown, then set aside to cool.
Roughly chop the peppers and nuts and place into a large bowl. Add the breadcrumbs, molasses, olive oil, spices, garlic and lemon juice. Use a stick blender to blitz everything together to create a dip consistency. Season with salt and pepper to taste, then cover and refrigerate.
Increase the oven temperature to 200 ºC and line a baking tray with baking paper.
Add all of the ingredients to a bowl. Mix with a spatula until the dough comes together. Turn the dough out onto a lightly floured work surface and gently knead for 1 minute.
Divide the dough into two equal halves; set one half aside and cover with a kitchen towel or cling wrap while you work with the other. Reflour the surface and using a rolling pin, roll out one piece of dough to form a rough rectangle, it needs to be quite thin for the crackers to be crunchy, about 2 mm. For neat crackers, trim the dough rectangle so that the edges are straight (tip: use a clean ruler as a guide). Slice the dough into long triangles or strips and transfer to the baking tray. Mix the egg white and water together, then brush the crackers with this mixture and sprinkle with sesame seeds.
Place into the oven to bake for 7-9 minutes or until golden. Let the crackers cool for a minute on the tray, then move them to a rack to finish cooling. Repeat the process with the second piece of dough until all of the crackers are baked (note: if your oven is large enough, you can bake all of the crackers at the same time).
Swirl the muhammara in a low-rimmed serving dish. Drizzle with olive oil and a grind of black pepper, top with microgreens and serve with lavash crackers for scooping.
Enjoy with 2021 La Motte Vin de Joie Rosé.
Recipe by Crush