Fresh muhammara

Instructions

1. Preheat the oven to 200ºC.
2. Place the peppers on a baking tray and roast for 20 minutes, turning half-way through cooking. Remove from the oven and set aside to cool. Once cool enough to handle, remove the skins and seeds, then coarsely chop the flesh and place in a bowl.
3. Place a frying pan over high heat. When hot, add the olive oil and bread and fry until golden. Drain on paper towel, season lightly with salt and reserve the oil for another use.  
4. In a mortar and pestle, smash the garlic with a pinch of salt until smooth. Add the cumin seeds and lightly crush. Add the walnuts and bread and continue to crush, then add the paprika, white pepper, maras pepper, tahini, pomegranate molasses and a good splash of olive oil and combine well. Transfer to a bowl.
5. Add the chopped peppers and a squeeze of lemon juice and combine well, then adjust the seasoning to taste. Spoon the muhammara onto a shallow serving plate. Finish with a drizzle of olive oil and a little extra maras pepper.