How to make a spicy Middle Eastern dip from tired bell peppers and stale bread
Muhammara is a spicy Levantine dip made with bell peppers, stale bread, walnuts and olive oil, and one of my go-to “waste not” recipes whenever I have an old capsicum that needs using up. It’s often spiced with one of my favourite ingredients, aleppo pepper, or pul biber as it’s known in Turkey, which was traditionally grown in Syria and traded from Aleppo, which lies on the famous Silk Road spice route. The dried pepper flakes are bright ruby-red, sweet and salty, and are made from mild halaby peppers.
To prepare a pepper with minimal waste, rather than cut out the stalk, push it into the pepper, then cut the pepper in half and remove the seeds and white pith. Trim off any edible flesh, then compost everything else.
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