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Sauces and Condiments

Heşandin dip

Heşandin dip
Jay L. Clendenin / Los Angeles Times

When you browse the menu at Nîroj Kurdish Cuisine in Agoura Hills, you’ll probably be tempted to order the cold mezze platter. It’s a colorful display of five dips served alongside a basket of warm homemade bread. “Two of the ... Read more

Total time: 35 minutes | Makes about 1 quart
  • 4 to 6 red bell peppers
  • 6 carrots, peeled and coarsely chopped
  • 9 ounces (about 2 ¼ cups) walnuts
  • 1 clove garlic, finely grated
  • 3 tablespoons pomegranate molasses, or to taste
  • ½ cup extra-virgin olive oil
  • 1 tablespoon salt, or to taste
  • 1 tablespoon Aleppo pepper, or to taste

Step 1Roast the peppers: Place the peppers on a rack set over a gas stove-top burner at high heat. Roast, turning frequently, until the skin on all sides of each pepper is charred, about 5 minutes. (If you have an electric or ceramic stove-top, roast the peppers in the oven using the broiler setting until charred on all sides.) Wrap each pepper in plastic wrap and set aside until cool enough to handle, then peel the skin (the skin should stick to the plastic wrap). Rub the plastic wrap against the skin to loosen and remove it. Do not rinse the peppers to remove the skin, as rinsing will remove flavor. Stem and seed each pepper.

Step 2Place the peppers, along with the carrots and walnuts, in the bowl of a food processor and pulse until the mixture is finely chopped.

Step 3Place the pepper mixture into a bowl, and stir in the garlic, molasses, oil, salt and Aleppo pepper. Taste and adjust the seasoning and flavorings if desired. This makes about 1 quart dip, which will keep, covered and refrigerated, up to 5 days.

Note: Adapted from a recipe by Luqman Barwari, owner and chef of Nîroj Kurdish Cuisine in Agoura Hills. Pomegranate molasses and Aleppo pepper are generally available at Middle Eastern markets and well-stocked supermarkets, as well as online.

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