Muhammara is a spicy Syrian dip, made of peppers and walnuts, that can be spread on bread or used as a condiment with fish and meat alike.

https://www.gastronomos.gr/syntagh/moychamara-muhammara-2/83597/

A trademark of Syrian cuisine, with its roots tracing back to the city of Aleppo, where local spicy peppers are used. In Greece, we use Florina peppers and adjust the amount of cayenne pepper, according to how spicy we prefer the dip. 

Ingredients

Servings: 4, as an appetizer

200g Florina peppers from a jar, dried and puréed in a blender
100g walnuts, ground to dust in a blender + 50g whole walnuts for serving
50g breadcrumbs
70ml olive oil + 30ml for serving
2 tbsp pomegranate molasses*
salt
cayenne pepper, according to taste 

Preparation

In a big bowl, mix the walnuts, peppers and breadcrumbs. 

Add the rest of the ingredients and stir. 

Serve, adding the walnuts and olive oil. 

*A type of sweet and sour condiment, widely used in Persian cuisine (where the wild pomegranate originates from), that gradually became known all through the Mediterranean and the rest of the world. It’s sold in grocery, spice and delicatessen stores, in various forms: as thick as jam (paste), semi-liquid/semi-thick, as molasses (known and sold as pomegranate molasses), thinner than grape must. In this case, pomegranate molasses is preferable.