Chef Mohammad Orfali, a Syrian Chef and Head of Culinary at the Discovery network’s FATAFEAT TV will prepare Rashta Arabiata, a tasty take off on a traditional spicy pasta, at this year’s World Pasta Day event in Dubai, organized by the International Pasta Organization (IPO), Italian Association of Confectionary and Pasta Industries (AIDEPI), and Italian Trade Agency (ITA).

Photo credit: Chef Mohammad Orfali, Head of Culinary of FATAFEAT TV, Discovery


For Muhammara Arabiata:

  • 350 grams walnuts
  • 25 grams garlic
  • 100 grams Syrian chili paste
  • 20 grams water
  • 30 grams cherry vinegar
  • 15 grams honey
  • 1 gram smoked paprika
  • 200 grams olive oil
  • Sea Salt to taste
  • Black pepper to taste


For Yogurt Sauce:

  • 2 cups Greek yogurt
  • 1 grilled eggplant
  • 10 grams tahini
  • Salt to taste
  • 1 package Trofie (a short, twisted pasta)

To Serve:

  • 1 cup wild herbs (Arugula, Nasturtium, mint, basil, parsley)
  • Parmesan cheese, shave to taste
  • Onion ash


For Muhammara Arabiata:

  1. Roast the walnuts at 150°C for 30 minutes.
  2. Crumble walnuts and garlic in food processor, don’t process too much, or you’ll make butter.
  3. Transfer the walnut and garlic crumble to mixing bowl; add in the Syrian chili paste, water, cherry vinegar and olive oil, season with salt and black pepper. Combine all ingredients and fold gently with a spatula, to make muhammara.

For yogurt sauce and assembling:

  1. In a food processor blend the yogurt, grilled eggplant, and tahini until smooth season with salt and keep the yogurt warm at 60°
  2. Cook the pasta according to the package.
  3. Mix the cooked pasta with yogurt sauce and transfer it to serving plate. Scoop the Muhammara on top and then garnish with the wild herbs and Parmesan cheese.


Serve: 4

Prep time: 60 minutes          

Cooking time: 30 minutes

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