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Heşandin dip

Time 35 minutes
Yields Makes about 1 quart
Heşandin dip
(Jay L. Clendenin / Los Angeles Times)
1

Roast 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.

2

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

3

Place 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.

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.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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