Muhammara

Directions

1. 1
   Place whole red peppers directly on a grill or BBQ, over med heat, turning until blackened on all sides (about 15 - 20 minutes).
2. 2
   Place them in a bowl, cover with plastic wrap and allow peppers to steam for 5 - 10 minutes then peel off the skins.
3. 3
   Remove stems, seeds, and ribs and set aside.
4. 4
   Toast pita bread over med high heat until crisp and browned on both sides, then break into pieces and place in a bowl.
5. 5
   Pour hot water over the pita and let stand until softened, about 10 minutes.
6. 6
   Transfer to sieve and drain, thoroughly pressing out all excess liquid.
7. 7
   Place walnuts and garlic in food processor, pulsing until a crumbly texture, then add peppers, pita and remaining ingredients and process until smooth.
8. 8
   Cover and refrigerate for at least 2 hours or up to 2 days and serve with pita wedges.
9. 9
   POMEGRANATE MOLASSES: combine ingredients in a small saucepan.
10. 10
    Cook and stir over low heat, just until sugar dissolves.
11. 11
    Bring to a boil and boil for about 15 minutes until mixture is reduced to about 1/3 cup.
12. 12
    Cool and refrigerate for up to a week.