Red pepper spread with hazelnuts and pomegranate molasses from Mediterranean Vegetarian Feasts (page 80) by Aglaia Kremezi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Baked feta, tomato, and pepper with olive oil and oregano (Bouyourdi); Toasted red lentil and bulgur patties (Mercimek köftesi); Syrian eggplant dip with tahini and yogurt (Moutabal); "Tomato salad" flat bread topped with cheese and tomatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is part of the "Summer Buffet Lunch or Dinner" menu on P22. Can use "H'rous" recipe on P62 for store-bought Turkish hot red pepper paste, or substitute Maras pepper or crushed red pepper flakes. Can substitute walnuts for hazelnuts.

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