“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
- Warm olive oil in a rondeau (a large flat pot) on low/medium heat.
- While the olive oil and rondeau are warming up, blend the red pepper. Once finely blended, add the red pepper to the rondeau.
- Next, blend the onion. Using a strainer pan, press with a spatula and drain as much liquid as possible.
- 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.
- 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.
- Once 1–2 hours have passed, mix in the salt, tahini and pomegranate molasses.
- 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.
- Serve with fresh pita and enjoy!