This wonderful blend of walnuts, red sweet peppers, pomegranate molasses and bread is a famous dip originating from Aleppo in Syria. Today, it is popular throughout the middle-east and in fact, it is enjoying a bit of fame in the food blogger sphere. I believe the best way to enjoy this dip is simply slathered on some fresh bread – the sweet-sour notes combined with the bite from the ground pepper is simply ethereal!

Yield: makes about one-half liter (2 cups).

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