Gaziantep Muhammara Product Description and Distinctive Features: Gaziantep Muhammara is a cold dish consumed as a breakfast sauce or appetizer, prepared by mixing fresh red peppers or red pepper flakes with hardtack/biscuit crumbs, walnuts, pomegranate molasses, and various spices. It holds a significant place in Gaziantep cuisine, with a history dating back and a connection to the region's geographical boundaries. Production Method: Ingredients for Gaziantep Muhammara (for 5-6 people): - 250-300 g fresh red peppers / 70-90 g red pepper flakes - 30-40 g red pepper flakes (if using fresh peppers) - 100-200 ml olive oil - 80-160 g walnuts (coarsely crushed) - 6-7 pieces of hardtack / 70-90 g biscuit crumbs - 15-20 ml pomegranate molasses - Juice of 1 lemon - 50-75 ml water - 3-6 g cumin - 2-3 g black pepper - Optional allspice - Salt - 1-2 sprigs of parsley or 2 walnuts for garnish Preparation of Gaziantep Muhammara: After cleaning and washing the fresh red peppers, they are minced using a meat grinder or a food processor. Biscuit crumbs or crushed hardtack, crushed walnuts, cumin, red pepper flakes, and water are added and thoroughly mixed. Lemon juice, pomegranate molasses, salt, and olive oil are added and mixed again. The dish is garnished with parsley leaves or walnuts according to preference. Muhammara with Red Pepper Flakes: 200 ml of olive oil is mixed with red pepper flakes and allowed to rest. The biscuits are soaked in water and squeezed, then mixed with walnuts and the olive oil and red pepper mixture. Black pepper, allspice (optional), cumin, pomegranate molasses, salt, and lemon juice are added and mixed again. The dish is garnished with parsley leaves or walnuts according to preference.Both versions of Gaziantep Muhammara are served cold.