Summer is for beach time and picnicking
Summer is in full swing in Cape Town. We have been having so many wonderful hot days, the perfect excuse for hanging out on the beach or by the dam. Most people who haven’t been up Table Mountain will find it hard to believe that there are multiple reservoirs and dams on the mountain! Most of them are not for swimming, but Silvermine Dam is one of our favourite spots. It’s a place of peace and tranquility, nestled in the rolling hills and valleys of Silvermine Nature Reserve. It’s a lovely spot for hiking, swimming or just simply relaxing. Around the dam there are lots of shady picnic spots.
We try to go for an afternoon swim at least once during the week, and we almost always head to Silvermine on a hot weekend. We love spending time there, reading, swimming or picnicking with friends. And what’s a picnic, without some lovely crusty baguettes, cheeses, fruit and some delicious dips. Hummus is often a staple, but recently I have fallen more and more in love with muhammara.
Spicy muhammara is originally from Syria
Muhammara is a spicy Middle Eastern dip which originated in Aleppo in Syria. It’s eaten throughout the Middle East, in particular in Syria, Lebanon, Iraq and Turkey. Typically, it is made of roasted red peppers, walnuts, olive oil, garlic, pomegranate molasses and chilli peppers. Sometimes other spices such as cumin are added. It is so moreish and perfect for a mezes table (or picnic blanket!) served with other dips and snacks such as falafel. Whenever I make it, it disappears in a flash. Things get even more competitive when vegans are around! Packed with flavour, it is spicy, zingy and creamy – totally scrumptious.
Make your own pomegranate molasses
Depending on where you live, it can be difficult to get hold of pomegranate molasses. It’s actually very simple to make it yourself. You can either just buy some ready squeezed pomegranate juice, or squeeze some yourself from fresh pomegranates. Then just place the juice in a pot with a little lemon juice and sugar, and reduce till it is thick, sticky and syrupy. Homemade pomegranate molasses is SO delicious. It is lovely in salad dressing, but irresistible even just slathered on a crusty piece of bread with a little butter.
Muhammara
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Ingredients
- 3 red bell peppers
- 100g walnuts
- 1 garlic clove, crushed
- 2 tbsp. pomegranate molasses
- 3 tbsp. olive oil, plus extra to serve
- 2 tbsp. lemon juice
- 3 tbsp. dried breadcrumbs (optional)
- 1 tsp. cumin seeds, dry roasted and ground
- 1 1/2 tsp. chilli flakes
- Salt and freshly ground black pepper
- Whole wheat pita breads, to serve
Instructions
- Preheat the grill to maximum.
- Cut the peppers into quarters and remove the seeds and membranes.
- Place on a baking slide skin side up. Place under the grill and let the skin blister and burn. Alternatively, the peppers can be grilled whole on a gas flame, turning until they are charred all round.
- Once the skin is blistered, place in a bowl and wrap the bowl tightly with cling wrap. Let the peppers sweat until they are cool. This will detach the skin from the flesh. Once they are cool, remove the skin and roughly chop the flesh.
- Turn the oven to 180°C (160°C fan).
- Place the walnuts in a roasting tray and pop in the oven for 5-10 minutes until they are turning golden and have a lovely nutty aroma. Remove them from the oven and roughly chop them. Reserve a few for garnish.
- Place the peppers, walnuts, crushed garlic, pomegranate molasses, olive oil, lemon juice, breadcrumbs, cumin and chilli flakes in the jug of a stick blender or a standup blender. Season with salt and freshly ground black pepper.
- Pulse to blend roughly. You want the muhammara to be chunky with a crunchy, nutty texture, so don’t blend for too long. Alternatively, if you want a very rustic texture, the muhammara can be made in a pestle and mortar.
- Taste the muhammara and add salt and freshly ground black pepper if needed.
- Place the muhammara in a serving bowl. Drizzle with olive oil and sprinkle with the reserved chopped walnuts.
- Serve with freshly toasted pita breads.
