Aleppo Pepper Dip with Walnuts (Syrian Muhammara)

Muhammara is a creamy Aleppo pepper dip, also popular in Anatolia and the Middle East. The main are usually fresh or dried bell peppers, chopped nuts, bread crumbs, olive oil, lemon juice, freshly squeezed and garlic. It may also contain pomegranate molasses and sometimes spices such as cumin. It can also be garnished with mint leaves. Muhammara, which is a little what taramosalata is to Greece, or hummus to the Middle East, can be spread on bread or used as a dip. It is also used as a spicy dip to flavour skewers, grilled meats or fish, in the same way as the harissa of Tunisian cuisine. This dip is typically eaten with flat bread.

2 red bell peppers
1 Tbsp. Aleppo pepper
1 cup walnuts
½ cup breadcrumbs, toasted
2 Tbsp. pomegranate molasses
2 cloves garlic
2 Tbsp. lemon juice, freshly squeezed
½ tsp. cumin
1 tsp. sea salt
4 Tbsp. olive oil

Cut red bell peppers in half. Remove the seeds. Place on a baking sheet (cut side face down) under the oven broiler until the skin is black and blisters appear.

Place bell peppers in a bag and close. The steam will help peel the peppers after a few minutes.

Place the peppers in a blender with the walnuts and blend until smooth.

Add all the other ingredients except the olive oil and continue to mix. Add the olive oil and blend slowly until the oil is completely incorporated.

Muhammara is traditionally served in a small bowl, at room temperature or refrigerated, with pomegranate seeds for garnish.

Makes 6 servings.