Muhammara with Roasted Red Peppers and Homemade Sour Cherry Molasses

Arrange 130 gr Red Peppers on a parchment-lined baking sheet and roast at 220°C (428°F) for 25 minutes, turning once, until the skins are blackened and fully blistered.

Transfer the charred peppers to a covered bowl to steam for 10 minutes, then peel off the skins, discard the stems and seeds, and drain the flesh thoroughly in a colander.

Combine 75 gr Sour cherries (frozen), 5 ml Water, ¹/₄ tbsp Lemon Juice, and ¹/₂ tsp Sugar in a small saucepan, simmer for 10 minutes until softened, strain through a fine mesh sieve, and reduce the strained juice over low heat for 15 minutes until thick and glossy, then cool.

Toast 24 gr Walnuts in a dry skillet over medium heat for 3 minutes until aromatic, let cool slightly, and pulse in a food processor with 10 gr Breadcrumbs (fine) until coarse, uniform crumbs form.

Add the drained roasted peppers, ³/₄ clove Garlic, ¹/₂ tbsp Lemon Juice, ³/₄ tbsp Olive oil extra virgin, ¹/₂ tsp Ground cumin, ¹/₂ tsp Red pepper powder, ¹/₄ tsp Table salt, and three-quarters of the cooled sour cherry molasses to the walnut mixture.

Pulse the ingredients in short bursts until a thick, textured, and slightly grainy dip comes together without turning into a smooth puree.

Transfer the muhammara to a bowl and let it rest at room temperature for 15 minutes so the breadcrumbs hydrate and the flavors marry.

Spread the muhammara across a shallow serving plate, garnish with 6 gr Walnuts, drizzle with ¹/₄ tbsp Olive oil extra virgin and the remaining sour cherry molasses, and serve with 60 gr Pita bread.