Muhamarra Dip with Quick Flatbread

This wonderful Turkish dip with roast capsicum, walnuts, bread, pomegranate molasses and spices has an amazing flavour and is always a hit. While not benefitting from the addition of yeast, this quick flatbread is very easy and a great accompaniment to the dip.

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 2 Breads & 2 Cups Dip 1x
Category: Miscellaneous
Cuisine: Turkish



  1. Pre-heat oven to 220C
  2. Place flour, salt, sugar and 1/2 tsp za’atar in a bowl. Combine oil and water then add to flour. Mix with your hands to form a dough then turn onto a floured surface and knead for 3-4 minutes until smooth (dough can be set aside at this stage). Halve and flatten out with a rolling pin into two long breads 2mm thick. Drizzle with oil and extra za’atar and bake for 7-10 minutes until golden and crisp. Cut into 5cm strips and serve immediately.
  3. For dip, place all ingredients except nigella seeds into a food processor a pulse until combined, it does not need to be smooth. Taste for seasoning and serve with nigella seeds on top and extra oil if desired.
  4. Leftover dip can be kept in an airtight container in the fridge for 1 week.


If you have time, roasting your own capsicums over a gas flame or bbq will give an excellent result, although jarred capsicums work well too, just rinse off the brine before using.

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