Aleppan Muhammara

Wash the Hot Chili Pepper (1) and Red Bell Peppers (4) . Remove the seeds and arrange them on a sheet lined with parchment paper.

Let them sun dry for 3 days or dehydrate in the oven at 150 degrees C (300 degrees F) for 3 hours. Cut into strips and grind in your meat grinder with Salt (1/4 tsp) or process in the food processor.

Add 3 tablespoons of the bell pepper mixture into a stand mixer, food processor or mixing bowl. Add Breadcrumbs (1 cup) , Paprika (1 tsp) , Ground Cumin (1 tsp) , Pomegranate Molasses (3 Tbsp) and Olive Oil (4 Tbsp) . Add the Water (1/2 cup) gradually to achieve your desired consistency.

Chop or grind the Walnuts (1/2 cup) then add them to the Muhammara mixture. Taste Muhammarah and adjust by adding Granulated Sugar (1 pinch) and pomegranate molasses to taste.