It’s lovely as a dip, spread on flatbreads, mixed into hearty stews, or tossed with pasta or potatoes.
By Zita Nagy
These peppers, which hail from Syria and neighbouring Turkey, have a high oil content and a hind of earthy smokiness in their flavour.
- - 500 g roasted sweet pointed peppers
- - 75 g walnut halves, roughly chopped
- - 55 g fine breadcrumbs
- - 2 tablespoons pomegranate molasses
- - ½ teaspoon ground cumin
- - ½ teaspoon paprika
- - ¼ teaspoon cayenne pepper
- - 1 teaspoon Aleppo pepper flakes (optional)
- - 2 tablespoons olive oil, plus extra to drizzle
- - finely chopped mint leaves, to sprinkle
- - sea salt
- - warm Arabic bread, to serve
- Slice off the tops of the roasted peppers, discarding any seeds. Chop the flesh finely and put it in a mixing bowl.
- Add the walnuts, breadcrumbs, pomegranate molasses, cumin, paprika, cayenne pepper, Aleppo pepper flakes (if using) and oil. Season to taste with salt. Mix well, then set aside for about one hour to allow the flavours to develop.
- Put ingredients in a serving dish, drizzle with olive oil and sprinkle with mint. Serve at room temperature with warm Arabic bread.