← Nouns Cooking · Lebanese & Turkish

Ingredients

• 3 red peppers (or 350 g jarred roasted peppers)
• 100 g Walnuts
• 40 g dried breadcrumbs
• 1 clove Garlic
• 2 tbsp Pomegranate molasses
• 1 tbsp lemon juice
• 1½ tsp Aleppo pepper (pul biber)
• 1 tsp ground cumin
• 4 tbsp extra virgin olive oil, plus extra to serve
• ½ tsp Salt

Method

1. Heat the oven to 220°C (425°F). Roast the peppers on a tray for 25–30 min, turning once, until blackened in places and collapsing. Put them in a covered bowl for 10 min, then peel and seed them.
2. Meanwhile, toast the walnuts on a tray in the same oven for 6–8 min until fragrant. Keep back a few for the top.
3. Pulse the walnuts and breadcrumbs in a food processor until coarse. Add the peppers, garlic, molasses, lemon, pul biber, cumin and salt and pulse to a thick paste with some texture.
4. With the motor running, drizzle in the oil. Taste for balance of sweet, sour and heat, then spread in a bowl and top with the reserved walnuts, a drizzle of oil and a pinch of pepper flakes.

Tips

• Contains walnuts (tree nuts); use gluten-free breadcrumbs to make it gluten-free.
• It tastes even better after a night in the fridge; bring it back to room temperature to serve.

Sources

Written in our own words after cross-checking these recipes:

Simply Lebanese Chef in Disguise Turkey's For Life