Categories: arab, side dish

Ingredients

• 4 big red bell peppers, about 700 g
• 140 g walnuts (2 cups), very finely ground
• 1 cup breadcrumbs, abo ut 75 g
• 1 teaspoon ground cumin
• 1 teaspoon sugar
• 2 tablespoons pomegranate molasses
• 1/4 to 1/2 teaspoon ground hot red chili
• 11/2 teaspoons salt
• 1/2 cup olive oil  

Directions

1. Cut peppers and clean them from seeds and membrane.

2. Place peppers, skin side down in a 100 C° oven for 2 to 3 hours or till dry, or place in the sun 2 days.

3. Place all ingredients in a food processor and blend till fine, pour olive oil gradually from the tube while machine is on and blend till smooth.

4. T aste and adjust seasoning.

5. N.B.:  Few tablespoons of Dibs al Fleifleh (sweet red bell pepper paste available in Syrian shops) may be used.

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