Dip recipes
1½ hours
Confit garlic-and-tomato dip

1. Place the onion, mint and chilli in a food processor with 2 T olive oil, then pulse until it forms a rough paste.
2. Transfer to a bowl, mix with the remaining olive oil, then chill, covered, for an hour. Serve with kibbeh and Lebanese flatbread.
Find the recipe for kibbeh nayyeh here.
Photographs: Elsa Young
Production: Abigail Donnelly