Muhammara

This is one dish that we happily adopted from Syria, and most specifically Aleppo. It was originally served next to grilled kebabs, but it is not served simply as part of a mezze. It is supremely healthy, versatile and delicious; I just love it and make it on a regular basis. I have seen chefs use raw red peppers, but I prefer to broil mine before using them. Once the peppers are charred, wrapped in plastic for a minute, then peeled and deseeded, the muhammara can be made in minutes in the food processor. It can be frozen as well and used in dozens of ways. Muhammara means something that has been reddened, presumably over coals.