Muhammara

Roast the red bell peppers over an open flame or under a broiler until the skins are completely charred and blackened, then steam them in a covered bowl for ten minutes.

Peel off the charred skins, remove the seeds and stems, and pat the roasted pepper flesh dry with paper towels to prevent the dip from being too watery.

Toast the walnuts in a dry skillet over medium heat for three to four minutes until fragrant and lightly golden, then let them cool completely.

Pulse the roasted peppers, toasted walnuts, breadcrumbs, pomegranate molasses, Aleppo pepper, cumin, lemon juice, and salt in a food processor until you have a thick, slightly chunky spread.

Transfer the muhammara to a shallow bowl, drizzle with olive oil, sprinkle with extra Aleppo pepper, and serve at room temperature with warm pita bread for dipping.