Ingredients

2 tbsp olive oil, plus more to drizzle

1 onion, finely diced

400g vegan mince

1 garlic clove, finely minced

2 tbsp harissa paste

Handful of flat-leaf parsley leaves

Handful of fresh dill

Salt and pepper

100g walnuts

400g roasted red peppers

4 tbsp olive oil

Juice of one lemon

1 tsp paprika

1 lemon, cut into wedges

4-8 flatbreads

Instructions

Step 1: In a large frying pan, dry toast the walnuts over medium heat for about 5 minutes, shaking the pan occasionally until they are fragrant and toasted. Remove from the pan and set aside.

Step 2: Heat 2 tablespoons of olive oil in the same frying pan over medium heat. Add the diced onion with a generous pinch of salt and black pepper, stirring often until the onion is very soft.

Step 3: Add the vegan mince and increase the heat slightly. Cook for 5 to 7 minutes, stirring occasionally, until the mince is browned and crispy.

Step 4: Stir in the minced garlic and cook for an additional minute. Then, add the harissa paste and combine thoroughly. Remove from heat and set aside.

Step 5: Reserve 1 tablespoon of the walnuts for garnish. In a high-speed blender, combine the toasted walnuts with the roasted red peppers, 4 tablespoons olive oil, lemon juice, and paprika. Blend until smooth to create the muhammara sauce. Taste and season with salt and pepper.

Step 6: Spread the muhammara sauce on a large platter using the back of a spoon. Top with the crispy harissa mince.

Step 7: Scatter the remaining walnuts over the top, chopping them slightly if desired. Garnish with fresh parsley, dill, an extra drizzle of olive oil, and a crack of black pepper.

Step 8: Serve immediately with lemon wedges and warm flatbreads for scooping, or alongside rice if preferred.

Tips & Variations

For extra smokiness, consider adding a pinch of smoked paprika to the vegan mince while cooking.

If you prefer a milder dip, reduce the amount of harissa paste or substitute with a mild chili paste.

To make this gluten-free, serve with gluten-free flatbreads or as a topping for cooked quinoa or rice.

Chop the toasted walnuts finely if you want a more even texture in the muhammara.

FAQs

Can I use other nuts instead of walnuts?

Yes, you can substitute walnuts with almonds or pecans for a different flavor and texture, but walnuts provide the traditional taste and creaminess for the muhammara.