Inspired by the pepper-and-nut dip tradition of Southeastern Anatolia, this sauce is thickened with whole wheat bread alongside roasted red pepper and walnuts. Pomegranate molasses adds sourness and olive oil brings smoothness, and it travels well in a lunchbox with vegetable sticks or bread.
Char the red peppers directly over a flame or on a grill pan, turning until the skin blackens on all sides. While still hot, place them in a bag to rest for 10 minutes, then peel off the skin and remove the seeds.
Soak the whole wheat bread in a bowl of water for a few minutes, then squeeze out the excess water with your hands.
Toast the walnuts in a dry pan, stirring until lightly golden, then set aside to cool.
Blend the roasted peppers, soaked bread, walnuts, olives, garlic cloves, pomegranate molasses, olive oil, pepper flakes and salt in a food processor until you have a smooth sauce.
Transfer the sauce to a container and chill for at least 10 minutes; this lets the flavours meld together.
Always let the peppers rest in a bag before peeling, or the skin will not come off easily and dark flecks will end up in the sauce. Allergens: contains wheat (gluten) and tree nuts (walnut).
If you cannot find pomegranate molasses, lemon juice works as a substitute; the sourness will be sharper, so add a pinch of sugar to keep the balance.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.