Muhamarra (Heat Version)

• 12 cup walnuts
• 2 12 tablespoons tomato paste
• 34 cup breadcrumbs
• 3 tablespoons extra virgin olive oil
• 1 12 tablespoons pomegranate molasses
• 2 red bell peppers
• 1 teaspoon ground aleppo pepper
• 1 teaspoon ground cumin
• 1 teaspoon sugar
• 14 teaspoon salt (to taste)

1. wash and remove top and seeds from the bell peppers.
2. cut bell peppers vertically into 4-6 strips (not rings).
3. place bell peppers on baking sheet.
4. roast bell peppers in 400 degree oven until blistering ~ 40 minutes.
5. let bell peppers cool.
6. puree all ingredients in a food processor or with immersion blender.
7. serve.
8. aleppo pepper substitutes: 1 teaspoon smoked paprika and 1/4 teaspoon cayenne or 1 ancho pepper plus 1 teaspoon cumin.
9. aleppo peppers are also known as halaby peppers or kirmizi bibers.

walnuts, tomato paste, breadcrumbs, extra virgin olive oil, pomegranate molasses, red bell peppers, ground aleppo pepper, ground cumin, sugar, salt

Taken from www.food.com/recipe/muhamarra-heat-version-406357 (may not work)