Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.


Muhammara

By Executive Chef Sandip Narang

Preparation

  1. Chop the peppers finely and mix them with the bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin, red pepper flakes and salt.
  2. Add the oil.
  3. Serve with the pita triangles.

Ingredients

  • 1 cup roasted red peppers
  • 2/3 cup fine fresh bread crumbs
  • 1/3 cup walnuts, toasted lightly and chopped fine
  • 2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
  • 1 tablespoon fresh lemon juice, or to taste
  • 2 teaspoons pomegranate molasses
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried hot red pepper flakes
  • 3/4 cup extra-virgin olive oil
  • toasted pita triangles as an accompaniment