This recipe is developed in collaboration with Umer Moten during 110 years birthday of Erasmus University Rotterdam.
The amounts are for 30-50 people enjoying a party.
Learn more about ingredients & techniques with our EFL cooking guideView Guides
big jar roasted red peppers
Cross the tomatoes with a knife at the bottom side. Soak them in hot water.
Peel and cut in very small pieces. Keep in a bowl.
Cut the onions in small pieces. Fry them in hot oil.
Add the rice and start making risotto by adding little by little stock. Add also the tomatoes. Cook until all liquid is vanished. Let all cool down. Make balls as big as golf balls.
Roll the balls in a plate with breadcrumbs until they get a nice crust.
Deep fry in oil.
Make then the muhammara:
Put the roasted peppers, walnuts, breadcrumbs, cumin powder, rice syrup and lemon juice in a blender, and mix. Season with salt and pepper.
Serve the risotto balls with muhammara dip.