Muhammara

Wash and dry the bell peppers, then coat them with olive oil. Roast at 200°C (400°F) for 30–40 minutes until the skins are charred.

Transfer the peppers to a bowl, cover, and let rest for 15 minutes. Peel away the skins and remove the seeds.

Finely chop the walnuts without turning them into flour, and toast them in a dry skillet until fragrant. Reserve a small handful for garnish.

Combine all ingredients in a food processor, add the spices, and pulse until almost smooth.

While processing, drizzle in the olive oil in a thin, steady stream.

The result should be a thick, spreadable paste with a bit of texture.

Transfer the muhammara to a bowl, make a well in the center, and drizzle with olive oil.

Top with the reserved walnuts and a pinch of paprika.