I am happy that just have reached 1515 blogs in exactly 5 years. On Dec 5th, 2015 I started this adventure. I have learned so much about food. I learned so many different techniques and experienced so exotic tastes. The blog jouney has opened my horizon foodwise.
And boredom in the kitchen is no longer on the menu. When I hear other people talk about the things they cook and cook all the time, I think that is very boring.
The kitchen of the Levante is something I wanted to discover for a while. It covers mostly the regions of Lebanon, Jordania and Syria. Parts of Israel and a small part of Turkey are in that region too. Since the war in Syria many refugees have come to Germany. Local papers sometimes features their kitchen and the food they love. Middle Eastern shops have popped up in some places. It is nice to browse through them and find things to prepare.
This recipe is from Aleppo, Syria.
3 red bell peppers, 1 shallot, 1 clove of garlic
60 g walnuts, 60 g breadcrumbs,
Juice and zest 1 lemon, 2 tsp pomegranate syrup
Cayenne pepper, salt, pinch macis, pinch nutmeg, black pepper,
3 tbsp olive oil
Preheat the oven to 200 C. Cut the peppers through the middle and scoop out the seeds. Place them skin side up on baking paper and put them in the oven for 20 min. Put tgem in a bowl and cover them with clingfilm. Let them rest 10 min or as long as you will need not to burn your fingers, when you pull off the skin.
Whack them into a strong blender with all other ingredients, except the oil. Make a fine paste. Pour in the oil and mix just once again
.
Serve as an appetizer with flat bread or baguette.
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