Muhammara is a Syrian dip of roasted red peppers and walnuts, smoky and sweet with a slow chilli burn. Tzatziki is its opposite: cold Greek yogurt, cucumber and garlic. Put them side by side with warm pita and nobody waits for the main course.

Keya Red Chilli Flakes bring the heat to one. Keya Pizza Oregano and Black Pepper season the other.

From the Keya kitchen. Watch the reel.

At a glance

Ingredients

For the tzatziki

• 1 cup Greek yogurt
• 1 small cucumber, grated, water squeezed out
• ½ tsp Keya Garlic Powder, or 1 small garlic clove, grated
• ½ tsp Keya Pizza Oregano
• ¼ tsp Keya Black Pepper Powder
• 1 tsp lemon juice
• Keya Pink Salt, to taste

For the muhammara

• 2 red bell peppers
• ½ cup walnuts
• 1 garlic clove
• 2 tbsp olive oil, plus a little for the peppers
• 1 tbsp lemon juice
• 3 tbsp breadcrumbs
• 1 tbsp pomegranate molasses
• ½–1 tsp Keya Red Chilli Flakes
• ¼ tsp Keya Black Pepper Powder
• Keya Pink Salt, to taste

Nutrition per serving

Approximate values for a quarter of each dip, without pita.

Method

Tzatziki

1. Put the Greek yogurt in a bowl and stir in the grated cucumber.
2. Add Keya Garlic Powder, Pizza Oregano, Black Pepper Powder, lemon juice and Pink Salt. Mix well.
3. Chill for at least 15 minutes so the flavours settle.

Muhammara

1. Char the peppers. Rub the peppers with a little oil. Cook them in a hot pan or directly over a gas flame, turning, until blackened all over. Cover for 5 minutes, then peel and deseed.
2. Blend. Add the peppers, walnuts, garlic, olive oil, lemon juice, breadcrumbs and pomegranate molasses to a blender.
3. Season. Add Keya Red Chilli Flakes, Black Pepper Powder and Pink Salt. Blend until smooth but still a little thick.

Serve both dips with warm pita.

Serve it, store it

Drizzle the muhammara with olive oil and a pinch more chilli flakes; top the tzatziki with oregano. Both keep in the fridge for 3 days in airtight boxes. Stir the tzatziki before serving, as it releases a little water.