Northern Syrian Roasted Red Pepper and Walnut Paste
The original red pepper paste of northern Syria: fire-roasted red peppers blended with walnuts, pomegranate molasses, toasted breadcrumbs, and Aleppo chili into a thick, complex spread that is simultaneously smoky, tart, nutty, and gently hot. The pantry anchor of the Idlib kitchen.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 4 peppers large red bell peppers
- ¾ cup walnuts, lightly toasted
- 2 tbsp Aleppo pepper flakes
- 2 tbsp pomegranate molasses
- 1 slice day-old bread, toasted and torn
- 2 cloves garlic cloves
- ½ tsp ground cumin
- 1 tbsp lemon juice
- 3 tbsp extra-virgin olive oil
- ¾ tsp salt
Instructions
- Char the red peppers directly over a gas flame or under a broiler, turning, until the skin is completely blackened on all sides.
- Place charred peppers in a bowl covered with plastic wrap for 15 minutes. Peel, seed, and roughly chop. Do not rinse — the smoky residue is flavor.
- Toast the bread torn into small pieces in a dry pan or oven until very dry and crisp.
- Combine peppers, walnuts, toasted bread, garlic, Aleppo pepper, pomegranate molasses, cumin, lemon juice, and salt in a food processor.
- Pulse until a coarse paste forms — do not over-process. The texture should be chunky, not smooth.
- Taste and adjust: it should be deeply savory and smoky, with a background tartness from the pomegranate and a building heat from the Aleppo pepper.
- Transfer to a jar and pour the olive oil over the top to seal. Keeps refrigerated for 2 weeks.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Northern Syrian Roasted Red Pepper and Walnut Paste?
The original red pepper paste of northern Syria: fire-roasted red peppers blended with walnuts, pomegranate molasses, toasted breadcrumbs, and Aleppo chili into a thick, complex spread that is simultaneously smoky, tart, nutty, and gently hot. The pantry anchor of the Idlib kitchen.
Where is Northern Syrian Roasted Red Pepper and Walnut Paste from?
Northern Syrian Roasted Red Pepper and Walnut Paste comes from Idlib Syrian. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Northern Syrian Roasted Red Pepper and Walnut Paste vegetarian or vegan?
As written, Northern Syrian Roasted Red Pepper and Walnut Paste uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of ground cumin in Northern Syrian Roasted Red Pepper and Walnut Paste?
The ground cumin called for here is part of the traditional recipe and gives Northern Syrian Roasted Red Pepper and Walnut Paste its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Northern Syrian Roasted Red Pepper and Walnut Paste?
In a Syrian condiments spread, Northern Syrian Roasted Red Pepper and Walnut Paste is served as an accompaniment — spooned alongside grilled meats, vegetables, breads, or other mezze dishes.
Can I make Northern Syrian Roasted Red Pepper and Walnut Paste ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.