Here is the recipe for the Muhammara (Turkish Red Pepper and Walnut Paste) I brought to the Chowhound Social on Sunday.
It is from "Clasical Turkish Cooking" by Ayla Algar. I have paraphrased the instructions to make it legal.
There is also a recipe for it that is similar but not exactly the same in "Cooking of the Eastern Mediterranean" by Paula Wolfert.
2 large red peppers
1 Tbl. water
2/3 cup walnuts
2/3 cup toasted sourdough breadcrumbs
1 Tbl. crushed garlic
1 - 2 red jalapeno peppers, seeded and minced
1/4 cup olive oil
1/4 - 1/2 tsp. coarsely ground cumin seeds
1/4 - 1/2 tsp. red pepper flakes
2 tsp. pomegranite molasses
2 Tbl. lemon juice
Char the red peppers all over, on a grill, over a gas burner, or under a broiler. Put them in a bag or a covered bowl to steam for 10 minutes, then peel, seed and core. Chop coarsely and put them in a food processor with the water and pulse until you have a moist paste. Transfer this to a bowl.
Put the garlic and walnuts in the processor and pulse until they are well combined. Add the breadcrumbs and the minced jalapeno pepper and pulse til they are mixed in. Add the red pepper paste and pulse to combine.
Add the olive oil gradually, through the feed tube with the motor on.
Transfer to a bowl and mix in the cumin, red pepper flakes, pomegranite molasses and lemon juice by hand. Taste and adjust the seasoning. Cover and chill for several hours to overnight to allow the flavors to develop.
Note: The recipe actually calls for doing everything from the walnut/garlic combining on in a mortar and pestle, but I don't have one that is large enough. Be sure not to process it too much if you use a food processor, you want it to have some texture.