Arzu Yilmaz Muhammara Serves 8 to 12 people 2 large sweet bell peppers 2/3 cup walnuts (crushed) 3 cloves garlic (mixed) 2 slice fresh bread crumbs 1/4 cup olive oil 1 cup crushed tomatoes 1 Tbsp. hot pepper spread 1/4 cup ajvar vegetable spread 1/4 tsp. crushed red pepper For the pita crisp: 2 pita bread cut in the wedges 3 Tbsp. olive oil Roast peppers over a grill, seal in a bag 10 min., peel, seed and chop. In a food processor put all the ingredients. Puree them well, let stand several hours or overnight. To make the pita crisps: Brush the pita wedges with olive oil, Arrange them in a rimmed cookie sheet 12 x14 Bake them in preheated 350 F oven for 15 min.