Savory Roasted Red Pepper Babka for Ramadan

A Savory Showstopper for Ramadan Tables

Ramadan tables deserve something special — something that feels generous, beautiful, and made with intention. This Roasted Red Pepper Pesto Babka Bread brings all of that together in one stunning loaf.

Traditionally, babka is known for its sweet chocolate or cinnamon fillings. But this savory version, layered with vibrant roasted red pepper pesto, is a showstopper for iftar. The dramatic braid reveals deep red swirls against soft golden bread. When baked, it rises like a freshly baked cake — glossy, sculptural, and irresistibly aromatic.

The aroma alone fills the kitchen with warmth. That comforting scent of baked bread mixed with roasted peppers, garlic, and herbs instantly makes the home feel ready for gathering.

From a food styling perspective, this bread is pure artistry. The exposed layers create natural texture. The twisted braid adds movement. Once sliced, every piece looks like it belongs on a magazine cover — perfect for Ramadan entertaining or elevated family dinners.

Preparation time: 25-30 minutes
Baking time: 30-35 minutes
Serves: 4-5

Ingredients

For the Dough:

• All-purpose flour 450 gms
• Instant yeast 2 ½ tsp
• Sugar 1 tbsp
• Salt 2 tsp
• Egg yolk 1
• Milk (warm) 180 ml
• Butter 50 gms + extra for greasing

For the Roasted Red Pepper Pesto:

• Red peppers 1 large
• Cherry tomatoes ½ cup
• Fresh basil leaves ½ cup
• Walnuts 6-7
• Garlic 2 cloves
• Olive oil ¼ cup
• Grated parmesan ¼ cup
• Salt to taste

Instructions

1. In a bowl, combine warm milk, yeast, and sugar, and cover with cling wrap. Add flour, soft butter, salt, and egg yolk. Knead until soft and elastic (about 8–10 minutes). Cover and let it rise for 1 hour or until doubled in size.
2. Blend roasted red peppers and cherry tomatoes with basil, nuts, garlic, olive oil, parmesan, and salt until smooth but slightly textured. The color should be vibrant.
3. Roll the dough into a large rectangle. Spread the pesto evenly across the surface.
4. Roll tightly into a log. Slice the log lengthwise to expose the layers.
5. Twist the two halves together into a braid. Place into a lined loaf pan. Cover and allow to rise again for 30–40 minutes. Bake at 180°C for 30–35 minutes until golden brown and baked through.

Optional: Brush lightly with olive oil immediately after baking for a soft, glossy finish.