Turkish Roasted Red Pepper and Yogurt Dip (Muhammara Dip)
Let me share a well-kept secret of Turkish tables: this roasted red pepper and yogurt dip is truly wonderful. As the peppers caramelize in the oven, they release a smoky sweetness that blends with the freshness of Greek yogurt and the crunch of walnuts. This dip evokes the meze of Istanbul, warming your heart with every bite. Quick to prepare, it will bring an oriental touch to your appetizers. You'll see, your guests will ask for more!
Ingredients
- red bell peppers3 large
- Greek yogurt200 g
- walnuts100 g
- sweet pepper paste (biber salçası)1 tablespoon
- lemon juice2 tablespoons
- olive oil3 tablespoons
- garlic1 clove
- salt1 pinch
Instructions
- 1
Preheat the oven to 220°C. Place the whole red peppers on a baking sheet and roast for 20 minutes, turning halfway, until the skin is charred.
- 2
Remove the peppers from the oven, put them in a bowl, cover with plastic wrap, and let rest for 10 minutes. Then peel off the skin, seeds, and membranes.
- 3
In a blender, combine the roasted peppers, Greek yogurt, walnuts, pepper paste, lemon juice, pressed garlic, and salt. Blend until smooth.
- 4
Drizzle in the olive oil while blending to lightly emulsify the mixture.
- 5
Transfer the dip to a serving bowl. Cover and refrigerate for at least 30 minutes to let the flavors meld.
- 6
Serve chilled with pita bread or crudités, and optionally garnish with chopped walnuts and a drizzle of olive oil.
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