المحمّرة السورية

Roast the red bell peppers in the oven or on a grill until the skin is slightly charred, then peel them and let them cool.

Heat the vegetable oil in a skillet.

Add the chopped onion and sauté until golden.

Add the tomato paste and red pepper paste to the onions and stir well.

Add the salt and cumin, stirring until combined.

In a food processor, place the roasted red peppers.

Add the ground kaak (or breadcrumbs) and walnuts.

Add the onion and paste mixture prepared earlier.

Add the pomegranate molasses, olive oil, and tahini.

Blend all the ingredients until smooth and well combined.

Transfer the muhammara to a serving dish.

Garnish with walnuts and a drizzle of olive oil.