A hearty walnut and red pepper dish
promises you a flavour packed fetish
Coming via the Syrian city of Aleppo
a subtly sweet, slightly tangy tempo
Roast the red peppers gently over fire
Then cover, to let it cool and perspire
Discard that skin and those seeds too
Chop them or tear off, it’s up to you!
After you’ve toasted the walnuts well
Toast a fistful of bread crumbs as well
Once cooled, get them all in a blender
And add salt, garlic and cumin powder
The special ingredient appears at last
Pomegranate molasses liberally
cast
Oops! forgot the Aleppo chilli pepper
In time, I fish out my Turkish souvenir
Since I’d drizzled some olive oil earlier
I turn the knob to blend ‘em together
In a few bursts, you can smell the dip
Time to taste a bit with your fingertip!
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