Muhammara

Method

1. 1 Bake the bell peppers for 20 minutes until the skin is slightly charred, cover and let them rest for 10 minutes, then peel and remove the seeds.
2. 2 Roast walnuts in a dry pan for 4 minutes until fragrant, then let cool.
3. 3 Put bell peppers, walnuts, garlic, breadcrumbs, cumin powder, and red chili powder into a food processor.
4. 4 Blend in a pulse motion until the mixture is slightly lumpy, not completely smooth.
5. 5 Season with pomegranate syrup, lemon juice, and salt, then drizzle with olive oil and refrigerate for 15 minutes before serving.