Muhammara rolls

Method

1. 1 Grill the red bell peppers until the skin is slightly charred, then peel and remove the seeds.
2. 2 Grind roasted peppers with roasted walnuts, breadcrumbs, pomegranate syrup, and cumin to make a thick sauce.
3. 3 The sauce needs to be thick enough to be rolled; a thin sauce will run off and wet the dough.
4. 4 Spread the sauce in a vertical line along the yufka dough sheet, then roll it tightly into a long tube.
5. 5 Cut the tubes into 6 cm sections, arrange them on a tray, and brush with olive oil.
6. 6 Sprinkle with sesame seeds and bake at 190 degrees for 20 minutes until the crust is golden brown and crispy.

With an appliance

• Oven 50 min

  Bake at 190 degrees for 20 minutes on the middle rack, rotating the tray once at minute 12 for even browning.