Sabrina Ghayour’s ‘My Muhammara’ recipe

While the classic recipe uses walnuts, I prefer the crunch of roasted hazelnuts. I cut corners by using ready-roasted peppers in brine. Muhammara can be used as a dip, a crostini topping or a sauce served either warm or cold, making it incredibly versatile.

Kris Kirkham


480-500g jar roasted red peppers in brine
100g chopped roasted hazelnuts

2 garlic cloves, finely minced
1 tsp chilli flakes
1⁄2 slice of white bread, torn into small chunks
3 tbsp olive oil, plus extra for drizzling
Juice of 1⁄2 lemon
About 30g flat-leaf parsley, finely chopped
Maldon sea salt flakes and freshly ground black pepper
Toasted bread or toasted mini pittas, to serve

  1. Drain the roasted peppers well then pat dry with kitchen paper to remove as much excess liquid as possible.
  2. Put the hazelnuts, garlic and peppers into a food processor and blitz together.
  3. Add the chilli flakes, bread, olive oil and a generous amount of salt and pepper then blitz again until smooth.
  4. Decant the mixture into a bowl, add the lemon juice and parsley then mix well, and adjust the seasoning to taste.
  5. Drizzle with olive oil and serve with toasted bread or mini pittas.

TIP If you can’t find chopped roasted hazelnuts, roast whole blanched hazelnuts in an oven preheated to 220C/200C fan/ gas 7 for 8 minutes. Leave to cool.

Now buy the book

Persiana Everyday

Persiana Everyday
by Sabrina Ghayour will be published by Aster on 4 August, price £26. To order a copy for £22.10 with free UK delivery until 14 August, go to or call 020 3176 2937.