Aleppo Muhammara / Roasted Pepper and Walnut dip

Chachi and I went to Aleppo in August this year, here is a picture of Aleppo Citadel. It was here that we saw MHI twice! And it was also here, in a restaurant across the road from the Citadel where I had the best muhammara ever! No wonder, muhammarra originates in Aleppo, who knew that! I thought it was Turkish!! ;)

If you look at the pictureof the citadel carefully at the top of the arches, you can see the dancers / performers practicing prior to Mowlana Hazar Imam's visit. It was an amazing sight.

This recipe is part of my Golden Jubilee Series.

4 red peppers
2/3 cups breadcrumbs (I used the Japenese panko)
1 cup walnuts
6 cloves garlic
1/2 tspn salt
2 tspn cumin, 1 tspn Aleppo chilli powder (available in Middle Eastern Shops, you can use ordinary Chili powder to taste.
Juice from 1 lemon
1 tablespoons pomegranate syrup or molasses; you can get it in Turkish or Middle Eastern Shops
2 tablespoons olive oil

1. Grill or broil the pepper until they are black, peel the burnt skin, should come of easily if placed in a polythene bag while still hot. Or else you can buy roasted pepper in olive oil (NOT vinager)

2. Place the peppers, breadcrumbs, walnuts, garlic, lemon juice, pomegranate syrup, cumin and salt in a food processor. Grind until you get a fairly smooth paste, add oilive oil and mix.

3. Garnish with parsley, mint or corianderServe with warm pitta bread.