Muhammara and whipped feta
- 250g walnuts, toasted
- 50g fresh breadcrumbs
- 75g tatli biber salçasi (Turkish sweet pepper paste)
- 11⁄2 garlic cloves
- 1tbsp pul biber (Turkish chilli flakes)
- 1tsp ground cumin
- juice 1 lemon
- 50g pomegranate molasses
- 15g caster sugar
- 375ml extra virgin olive oil
- 400g Turkish white cheese or feta, crumbled
- 200ml double cream
Place all the ingredients except the
olive oil in a food processor and
blend to a coarse purée. With the
motor still running, slowly drizzle in
the olive oil. Season with fine salt.
The muhammara will keep up for
up to a month in an airtight jar.
Blend the cheese and cream to a smooth consistency in a food processor. Store in an airtight container in the refrigerator for up to 1 week.