Notes

Pomegranate molasses is available from retailers such as Indian and Continental stores.
The hot pepper can be torn up Tropical Wholefoods flakes, or fresh sliced and de-seeded green pepper from the market, or half a teaspoon ground chilli pepper.

Method

Preparation

Halve the bell peppers by slicing them lengthways with a sharp kitchen knife.
Remove stalk, pith, and pips and discard these.
Place the peppers skin side up on a baking tray and roast at Gas Mark 9 for 10 minutes.
Place the walnuts on a baking tray at the bottom of the oven.

Meanwhile assemble the other ingredients into a food blender, viz:
Skin and crush the garlic.
Juice the lemon discarding the pith and peel.
Add in the

• breadcrumbs
• cumin
• oil
• pepper
• pomegranate molasses
• salt
• a good grind of black pepper

Back with the bell peppers and walnuts:
Take the walnuts out of the oven once they have darkened a little.
It is OK if the skins of the peppers blacken, and the flesh can be expected to wilt. Allow them to cool and then remove the skin and put the pepper flesh into the blender.
Add the walnuts.

Processing

Blend the ingredients on high. The aim is to form a coarse, moist paste. So add a tablespoonful of water at a time blending inbetween additions until the right consistency is achieved.
Check for balance and add more salt if needed.
Allow to stand for a few hours or a day or two before serving.

To serve

Serve at room temperature with crackers or crusty bread.
As a meze dish this will go well with a full body red wine.