Smoky Muhammara with Toasted Walnuts

Roast the red peppers by placing them directly over a gas flame or under a broiler set to high. Turn occasionally until the skin is blackened and blistered on all sides, about 10 to 12 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.

While the peppers steam, toast the walnuts in a dry skillet over medium heat, stirring frequently, for 4 to 5 minutes until fragrant and lightly golden. Remove from heat and let cool.

Peel the charred skin from the peppers, remove the stems and seeds, and roughly chop the flesh. Let any excess liquid drain briefly in a colander.

Add the toasted walnuts to a food processor and pulse several times until coarsely ground. Add the roasted peppers, breadcrumbs, pomegranate molasses, olive oil, lemon juice, Aleppo pepper, cumin, smoked paprika, garlic, salt, and sugar.

Pulse the mixture until it forms a thick, slightly chunky spread. Avoid over-processing; muhammara should have some texture from the walnuts.

Taste and adjust the seasoning, adding more pomegranate molasses for sweetness, lemon juice for brightness, or Aleppo pepper for heat.

Transfer to a wide shallow bowl. Create a swirl pattern with the back of a spoon, drizzle with olive oil, and scatter pomegranate seeds and mint leaves on top. Serve with warm pita bread.