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

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