amal muhammara dip

How to make Amal’s muhammara dip

“This is an important item on our menu as we source the ingredients directly from local farmers,” says Amal’s executive chef Rony Ghaleb of his recipe for muhammara dip. “What I enjoy most about this starter is the combination of sweet and sour notes — it offers a nice blend and balance of flavour.”


  • 1.2 kg white onion
  • 1.2 kg red pepper
  • 50 ml olive oil
  • ½ tbsp allspice
  • 1/2 tsp ground white pepper
  • 1 tsp ground cinnamon
  • 1/2 tbsp sweet (Spanish) paprika
  • 1 tsp Aleppo red pepper 
  • 1/2 tbsp ground coriander
  • 1/2 tbsp ground cumin
  • 1/2 tbsp salt 
  • 40 ml tahini 
  • 25 g pomegranate molasses
  • 240 g walnuts 
  • 120 g breadcrumbs 


  1. Warm olive oil in a rondeau (a large flat pot) on low/medium heat.
  2. While the olive oil and rondeau are warming up, blend the red pepper. Once finely blended, add the red pepper to the rondeau.
  3. Next, blend the onion. Using a strainer pan, press with a spatula and drain as much liquid as possible.
  4. Once drained, add the onion into the rondeau and mix well with the red pepper. Increase heat and bring to a boil — you will need to let this simmer for a total of 1–2 hours, stirring frequently.
  5. After 20 minutes of simmering, add in the allspice, white pepper, cinnamon, sweet paprika, Aleppo red pepper, coriander and cumin. Stir to combine and continue to simmer.
  6. Once 1–2 hours have passed, mix in the salt, tahini and pomegranate molasses.
  7. Remove from heat and let cool. Mix in some chopped walnuts and breadcrumbs and top with olive oil and additional chopped walnuts for a beautiful finish.
  8. Serve with fresh pita and enjoy!

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