My Favourite Syrian Dips
NA NA WA JORZ - The Minty Green One
PREP TIME | COOK TIME | TOTAL TIME
5 min 0 min 5 min
THE SHOPPING LIST
Handful of mint
A few glugs of good peppery virgin olive oil
1/2 teaspoon of sea salt & freshly ground pepper
big handful of walnuts crushed but not too finely
HOW TO ASSEMBLE:
Please the mint, oil, salt & pepper into a food processor and blitz until combined.
Stir in the walnuts, I prefer my walnut pieces to be chunky.
I sometimes add red chilli flakes depending on what I am serving it with.
SERVE WITH:
Perfect as a mint sauce for roast lamb, lamb skewers or use as a marinade. We even drizzle this on poached eggs with a sprinkle of red pepper flakes.
STORE: Up to 10 days with a layer of olive oil in a air tight container in the fridge
MUHAMMARA - The Glorious Red One
PREP TIME | COOK TIME | TOTAL TIME
5 min 30-45 min 35- 50 min
THE SHOPPING LIST
3-4 red bell peppers
2 glugs if pomegranate molasses
40g walnuts - coarsely crushed
30g dried breadcrumbs - ditch the bread for a gluten free option
2 generous glugs of olive oil
1/2 juice of a lemon
1 tablespoon each of ground cumin, sweet paprika & dried chilli flakes
HOW TO ASSEMBLE:
Chargrill red peppers under a hot grill or BBQ for around 30-45 minutes make sure to turn the side halfway
Once the skin has turned black, remove the seeds, stalk and pull the skin away to reveal the flesh
Blitz everything except the walnuts & breadcrumbs, make sure the mixture is coarse and not smooth like a puree
Stir in the walnuts & breadcrumbs, the dip should be thick & chunky
Drizzle some olive oil to finish off
SERVE WITH:
Middle Eastern or any bread or crudités for a gluten free option. We also add a dollop to our morning eggs or stir into labneh for a fiery yogurt relish for wraps.
STORE: Up to 5 days with a layer of olive oil in a air tight container in the fridge
