A version of this sweet and savory dip can be found throughout many middle eastern cuisines.
*If you don't wish to roast garlic, just use 1-2 cloves fresh garlic instead.
**Fresh red bell peppers may also be used. Roast peppers on grill or directly over gas flame on the stove. Once blackened, place in a large bowl, and cover with a plate that fits snugly. Steam the peppers for 10-15 minutes, and when cool enough to handle, remove blackened skin. DO NOT RINSE. Remove seeds and stems and proceed with recipe.
***This is a key ingredient for this recipe, but an aged (thick) balsamic vinegar may be used as a replacement.
****If you don't have Aleppo pepper flakes on hand, substitute crushed red pepper flakes or smoked paprika. Go slowly with the amount though, as crushed red pepper can be much spicier than Aleppo pepper.