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nickgriglack
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In a 12-inch skillet over medium, melt the butter. Add the cumin seeds and cook, stirring often, until the seeds are sizzling and the butter is golden brown with a nutty aroma, 1 to 2 minutes.
Add the tomato paste, 1 teaspoon salt and ½ teaspoon black pepper; cook, stirring often, until the paste browns and slightly sticks to the pan, 1 to 3 minutes. Add the Aleppo pepper, garlic and mint; cook, stirring, until fragrant, about 30 seconds. Add 1 cup water and bring to a simmer over medium-high, scraping up any browned bits. Reduce to medium-low and cook, stirring, until slightly thickened, about 2 minutes. Off heat, taste and season with salt and black pepper.