Recipe: Sami & Susu's Muhammara

As further proof that big things often come in small packages, watch Sami & Susu's narrow nook make a regular out of you in no time. On busy Orchard Street, this neighborhood gem hides in plain sight, anchored by a kitchen that doesn’t even have a proper gas stove. Seasonal, bright and unfussy, the menu is small but endlessly tempting as it roams the Middle East for inspiration. A punky soundtrack, a natural wine list and staff that will never judge you for over-ordering — what’s not to love? Here's how to make their delicious muhammara at home.

Makes 48oz of muhammara

Ingredients

• 600 grams roasted red pepper
• 400 grams toasted walnuts
• 150 grams extra virgin olive oil
• 70 grams date molasses
• 5 grams Aleppo pepper
• 70 grams pita
• 35 grams roasted garlic purée
• Salt to taste

Prepping the ingredients

• Burn red pepper on the grill until fully charred, place in a bowl covered in plastic wrap, after 10 minutes remove charred skin and clean from seeds, pulse in a food processor until chunky, place the chopped peppers in a colander and squeeze all liquids.
• Toast walnuts until fragrant, cool down until they are room temperature.
• Soak pitas in warm water, drain and squeeze out all water.
• Place whole garlic cloves in a sauce pan and cover in canola oil, cook on medium heat until golden brown , drain, blend in a food processor until smooth (add canola oil as needed).

Method

• Combine all ingredients in a food processor except of olive oil
• Run food processor and slowly stream in olive oil
• After the puree is smooth and a bit chunky, add salt to taste
• Garnish with crushed toasted walnuts, sprinkle of Aleppo pepper, and a drizzle of olive oil.