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Le Chaudron recipe
Sauce Muhammara aux noix
Muhammara red pepper and walnut dip
⏱ 30 minServes 4Medium280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
200 g (7 oz)walnut halves
3red bell peppers, roasted and peeled
3 tbsptomato paste
3 clovesgarlic, crushed
100 ml (½ cup)extra-virgin olive oil
3 tbsppomegranate molasses
1 tspground cumin
1 tspEspelette pepper
The juice of ½ lemon
2 slicesstale country bread
- 200 g (7 oz) walnut halves
- 3 red bell peppers, roasted and peeled
- 3 tbsp tomato paste
- 3 cloves garlic, crushed
- 100 ml (½ cup) extra-virgin olive oil
- 3 tbsp pomegranate molasses
- 1 tsp ground cumin
- 1 tsp Espelette pepper
- The juice of ½ lemon
- 2 slices stale country bread
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Roast the peppers at 220°C (425°F) for 25 minutes, let cool, then peel and seed them.
- Toast the walnuts in a dry skillet for 5 minutes, stirring, until golden.
- Fry the bread in a little olive oil until golden.
- Put the roasted peppers, toasted walnuts and fried bread in a food processor.
- Add the crushed garlic, tomato paste, pomegranate molasses and ground spices.
- Blend for 30 seconds to a coarse texture, drizzling in the olive oil at the end.
- Add the lemon juice and salt, then taste and adjust.
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