A CENTURY OF LE CREUSET

Canada Post disruption: We use alternative shipping carriers to avoid delays.

FREE SHIPPING ON ALL ORDERS OVER $149

Free shipping may exclude areas deemed remote by our carriers. Our Customer Service team will inform you of the price to ship your item when they process your request.

RECIPE

Muhammara

Bell Pepper Casserole

Vegetables

Under 1 hour

INGREDIENTS

  • 3 red bell peppers 
  • 1 cup (250 ml) walnuts, chopped 
  • 1 cup (250 ml) stale pita, diced 
  • 1 garlic clove, chopped
  • 2 tbsp (30 ml) olive oil, plus more for serving
  • 1 tbsp (15 ml) lemon juice
  • 1 tbsp (15 ml) pomegranate molasses 
  • ½ tsp (2.5 ml) ground cumin
  • ½ tsp (2.5 ml) smoked paprika
  • ½ tsp (2.5 ml) sumac
  • ½ tsp (2.5 ml) Aleppo pepper

EQUIPMENT

RECIPE NOTES

Take a trip to Syria and experiment with our delicious Muhammara recipe! Traditionally a spicy dip made from walnuts, red bell peppers, and pomegranate molasses, this dip is the ultimate dish to whet the appetite. Our recipe is no different, featuring all the staple ingredients, as well as additional spices, including, cumin, paprika, sumac, and Aleppo pepper. 

The Round Dutch Oven is the only piece of cookware you’ll need for this recipe, roasting the bell peppers until softened and lightly charred. This iconic piece of cookware is oven-safe, highlighting its versatility, providing superior heat retention and even heat distribution. The Dutch Oven can also be used for the final step, baking the walnuts and the pita before serving. 

Our Muhammara recipe can quickly emerge as a staple in your household as it can truly be served with just about anything. From meat and fish main courses to a simple snack between meals, this dish is equally easy to prepare as it is delicious. This recipe can be prepared in under an hour and can be adjusted to accommodate portions of all sizes. Here are all the ingredients you’ll need to grab on your next grocery run and the steps to follow!

INGREDIENTS

  • 3 red bell peppers 
  • 1 cup (250 ml) walnuts, chopped 
  • 1 cup (250 ml) stale pita, diced 
  • 1 garlic clove, chopped
  • 2 tbsp (30 ml) olive oil, plus more for serving
  • 1 tbsp (15 ml) lemon juice
  • 1 tbsp (15 ml) pomegranate molasses 
  • ½ tsp (2.5 ml) ground cumin
  • ½ tsp (2.5 ml) smoked paprika
  • ½ tsp (2.5 ml) sumac
  • ½ tsp (2.5 ml) Aleppo pepper

EQUIPMENT

INSTRUCTIONS

Preheat the oven on broil. Place the bell peppers in a baking dish and brush lightly with olive oil. Roast the peppers on the middle rack of the oven, turning them a few times, until softened and charred in spots, about 5 to 10 minutes (time will vary from oven to oven, so check on them often).

Transfer to a bowl and cover with plastic wrap. Clean out and dry the baking dish.

Reduce the oven temperature to 350°F (180°C).

In the clean baking dish, arrange the walnuts and pita in an even layer. Bake for 5 minutes or until golden. Set aside to cool.

Remove the skin, ribs and seeds from the bell peppers. Roughly chop and place in a food processor. Add all but 2 tbsp (30 ml) of the walnut and bread mixture to the food processor. Add the remaining ingredients and coarsely purée. Season with salt to taste.

Serve in a 350 ml Bell Pepper Casserole topped with the reserved walnuts and bread. Drizzle with olive oil and sprinkle with more sumac and Aleppo pepper, if desired.

Reviews