This recipe comes directly from Syria in the city of Aleppo. It is a creamy, medium spicy sauce that goes well with grilled meats, fish or cooked vegetables. You can also enjoy it with pita bread and raw vegetables.





2 sweet Italian red peppers, deseeded and cut in half

4 tbsp. olive oil

½ cup walnuts

2 tbsp. pomegranate molasses

2 tbsp. lemon juice

1 tbsp. Espelette pepper or Aleppo pepper

2 cloves of garlic

½ tsp. ground cumin

1 tsp. salt

¼ cup dry white bread crumbs



  1. Place the rack in the center of the oven. Preheat to 400°F and line a baking sheet with parchment paper.
  2. Cook the peppers until the skin is black. Then place peppers in a sealed bag. Remove peppers after a few minutes and peel.
  3. In a food processor, puree peppers and nuts until smooth. Add pomegranate molasses, lemon juice, garlic, dry bread and spices. Mix well.
  4. Add the olive oil and blend slowly until well incorporated.



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