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This spicy, nutty sauce will make even the plainest of meals into a south-east Mediterranean feast. Muhamarra, a thick dip meant for a mezze platter, originated in Syria. This ancient culture prizes the time around the table highly. Dinner might last hours, after women have been in the kitchen together, cooking and talking, for hours before that. And with food influences from France and the Ottoman empire, Syrian food is an incredible mix of flavors, like pomegranate molasses, walnuts, and Aleppo pepper. This cuisine spread to Turkey, Iraq, Iran, and Israel, then out to the rest of the world. We wanted to make something that reflects these flavors, but do it in our own style. Thus, this sauce. It’s creamy and vibrantly colored from the peppers, a little bit sweet, and has a little bit of heat. Drape it over grilled chicken with couscous and a sweet herb-pepper salad.