Muhamara Paprika Walnut Paste from Turkey

Ingredients for 1 servings:

• 1 kg bell pepper(s), red
• 75 g white bread from the previous day, broken into pieces
• 1 garlic clove(s), finely chopped
• 125 g walnuts, roughly chopped
• 1 tbsp tomato puree
• 2 tsp lemon juice
• 2 tbsp grenadine
• 1 ½ tsp sugar
• 1 tsp cumin powder
• 1 tsp, heaped Pul Biber
• 2 tbsp olive oil
• 1 handful of pistachios, chopped

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 25 minutes; Total time approx. 8 hours 40 minutes

Recipe from Southeast Anatolia

Grill the peppers on a grill or under the broiler until the skin turns black. Cover and let cool, then peel off the skin and remove the seeds. Cut into pieces. Blend with the other ingredients to form a coarse paste. Season with sea salt and freshly ground pepper. Place in a bowl covered with plastic wrap and refrigerate for at least 8 hours. Before serving, drizzle with a little olive oil and sprinkle with chopped pistachios, if desired. Serve with pita bread.