Fatteh makdous (lamb-stuffed baby aubergines in tomato & tahini sauce)
Enjoy these delicious lamb-stuffed baby aubergines in tomato and tahini sauce as part of a Middle Eastern-inspired menu. Top with cashew nuts to serve
Muhammara (red pepper & walnut dip)
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 red peppers
- 70g walnut halves
- 1 tbsp pomegranate molasses
- ½ tsp hot chilli flakes
- 1 tsp ground cumin
- 1 tsp tomato paste
- 1 small garlic clovecrushed
- handful of breadcrumbs
- ¾ tsp fine sea salt
- olive oilto serve
- handful of coriander leavesto serve
Nutrition: Per serving (6)
- kcal134
- fat9g
- saturates1g
- carbs8g
- sugars6g
- fibre3g
- protein4g
- salt1g
Method
step 1
Heat the oven to 220C/200C fan/gas 8. Roast the peppers for 25-30 mins, turning halfway, until tender and starting to blister (if they don’t blister, grill them for a few minutes). Cool a bit, then peel and discard the skins. Discard the seeds and finely chop the flesh. Toast the walnuts for 5 mins until lightly browned.
step 2
Grind all but four of the walnut halves in a spice grinder until they are quite fine but still have some texture. Mix the ground walnuts with the peppers, then add the molasses, spices, tomato paste, garlic, breadcrumbs and sea salt, mix well and season.
step 3
Serve the muhammara on a small plate, drizzling with some olive oil. Add the whole walnuts to the centre and some coriander around the edge.
