Steps

1. Wash the freekeh and remove any burnt grains or stones.
2. Put the chicken in a pot and cover with water. Add the brown onion, cinnamon sticks, bay leaves, cardamom and 1 teaspoon of salt. Cover with a lid and bring to the boil. Simmer for 30 minutes or until cooked through.
3. Remove the chicken from the pot (leaving a light stock) and set aside until cool enough to handle. Remove the skin and break the meat into large pieces, removing the bones.
4. Bring the chicken stock back to a slow simmer. Heat the ghee or olive oil in a large saucepan and add the red onion. Fry until beginning to soften, then add the lamb or beef, if using, and cook until browned. Stir in the freekeh. Add the baharat and 1 heaped teaspoon of salt and stir through. Add 1 litre of hot chicken stock and bring to the boil. Lower the heat, cover and simmer for 40 minutes.
5. Melt a little butter in a large frying pan over medium heat. Add the almonds and cook until lightly toasted. Remove from the pan and repeat with the pine nuts. Remove from the pan and add another knob of butter. When it melts, add the truffles, if using, and coat with butter. Add the chicken pieces, ground cinnamon and 500 ml of hot stock. Bring to the boil, reheating the chicken.
6. Spoon the freekeh onto a large serving plate. Place the chicken and truffles on top and scatter with the nuts.

Steps

1. Preheat a grill top or a grill to medium heat.
2. Place red bell peppers on the grill, and cook on all sides for about 20 minutes or until charred. Immediately place peppers on a plate, cover with plastic wrap, let cool for 10 minutes.
3. Preheat the oven to 450ºF.
4. When peppers are cool enough to handle, peel off skin. (It's okay if it doesn't all come off.) Remove stalks and seeds.
5. Spread walnuts evenly on a baking sheet, and bake for 7 minutes or until they're lightly toasted. Be sure not to burn them.
6. In a food processor fitted with a chopping blade, blend roasted red bell peppers, toasted walnuts, breadcrumbs, crushed red pepper flakes, garlic, lemon juice, pomegranate molasses, paprika, cumin, salt, black pepper, and extra-virgin olive oil for 2 minutes or until well combined, intermittently scraping down the sides of the food processor bowl with a rubber spatula.
7. Serve cold or at room temperature.

Steps

Make dibis flaifleh (pepper molasses)
1.Wash the capsicum and pepper if using, cut it in half, remove the seeds
2.Arrange them on a sheet lined with parchment paper
3. Sun dry for 3 days or Dehydrate in the oven at 150 for 3 hours
4. cut into strips and grind in your meat grinder with 1/4 teaspoon salt or process in the food processor

Your dibis flaifleh is ready, you can store it in the fridge for a week or in the freezer for up to three months

To make the muhammara
1.Add three tablespoons of your dibis flaifleh to a bowl
2.Add breadcrumbs, cumin, pomegranate molasses and oil then mix together. You can mix by hand or in a stand mixer  or food processor for a smoother result. Add the water gradually to achieve your desired consistency
3.Chop or grind the walnuts then add them to the Muhammara mixture.The texture is up to you, roughly chop them for a chunky muhammara or finely grind them for a smooth one
4.Taste Muhammarah and adjust by adding sugar and pomegranate molasses according to preference.
5.Preferably store in the fridge for 24 hours before serving to allow the flavors to develop
6. Serve along side all types of Kebbeh and BBQ, or with Hummus and Arabic “pita” bread.