Sauce from bell pepper and walnuts

Description

A delicious addition to everyday and festive dishes. Roast the bell peppers over gas burners, turning frequently. Place them in a bowl and cover. Let cool slightly. Peel off the skin and remove the seeds. Set aside. Meanwhile, soak the pitted dates in hot water for 10 minutes until soft. Drain the water. Blend pomegranate seeds in a food processor. Add bell pepper, dates, walnuts, and red pepper. Mix until smooth. Gradually add olive oil. Season with salt and pepper to taste. Roast lavash bread over gas burners, turning frequently. Brush with olive oil and season with salt. Serve warm with the prepared sauce. Serve the sauce with meat, fish, or use it as a salad dressing.

Instructions