Muhammara

Roast the peppers at 230°C for 15–20 minutes until the skin is blackened. Transfer to a bowl, cover with plastic wrap for 10 minutes. Peel off the skin and remove the seeds, then pat the flesh dry.

Toast the walnuts in a dry pan over medium heat until fragrant, then let them cool.

In a blender, combine the walnuts, breadcrumbs, all the spices, salt, and sugar. Pulse until you get a coarse crumb texture. Add the roasted peppers, pomegranate molasses, wine vinegar, and lemon juice. Blend until smooth and paste-like.

With the blender running, drizzle in the olive oil in a thin stream. The paste should become glossy and thick.