This walnut and pepper spread from Hatay is made with pomegranate molasses and olive oil. Spread it on bread or serve it as a meze, a small dish alongside breakfast.
Coarsely chop the walnut kernels with a knife or food processor; do not grind them into a fine powder.
In a bowl, thoroughly mix the chopped walnuts with the pepper paste, pomegranate molasses, olive oil, and Turkish red pepper flakes.
Refrigerate the spread for at least half an hour, then serve with bread slices.
Important: Adjust the thickness by changing the amounts of walnuts and pepper paste. Allergens: Contains wheat (gluten) and walnuts (tree nuts); people with nut allergies should use caution. Caution: The heat level varies with the amount of Turkish red pepper flakes, which can be reduced to taste.
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