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Ingredients
- 100 g extra virgin olive oil, plus extra for drizzling
- 40 g bread, in pieces
-
350
g red pointed peppers, roasted, cut into pieces, skin and seeds removed (see tip)
or 350 g fresh Aleppo peppers, roasted, cut into pieces, skin and seeds removed (see tip) - 2 - 4 garlic cloves
- 75 g shelled walnuts
- 2 tbsp pomegranate molasses
- 1 tsp lemon juice, freshly squeezed, adjust to taste
- ½ tsp ground cumin
- ½ tsp ground paprika
- ¼ tsp ground cayenne pepper
-
1
tsp Aleppo pepper flakes (optional)
or 1 tsp dried chilli flakes (optional) - ½ tsp salt, adjust to taste
- fresh parsley or mint leaves, to garnish
- Nutrition
- per 1 Complete recipe
- Calories
- 7891 kJ / 1886 kcal
- Protein
- 18.1 g
- Carbohydrates
- 65 g
- Fat
- 172.6 g
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