A fiery Southeastern Turkish meze of finely chopped tomatoes, peppers, and onion tossed with pomegranate molasses, walnuts, and red pepper flakes. This beloved side pairs especially well with kebabs and grilled dishes and is also delicious with bread.
Finely chop the tomatoes, peppers, onion, and parsley with a knife. Caution: Do not use a food processor, or the dip will release liquid and turn mushy.
Toss the chopped vegetables with the coarsely ground walnuts, pomegranate molasses, tomato paste, olive oil, red pepper flakes, and salt.
Refrigerate the dip for 15–20 minutes before serving so the flavors can meld. Serve with bread or alongside grilled dishes.
Important: Do not use a food processor; finely chop all the ingredients by hand. This gives the dip its chunky texture, while a processor would release liquid and turn it into a puree. Let it rest before serving so the flavors can meld. Contains walnuts, a tree nut; this recipe is vegan and gluten-free. Check packaged ingredients for other allergens.
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