Ingredients:

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