Muhammara

Muhammara (Arabic: محمرة‎ "reddened") or mhammara is a hot pepper dip originally from Aleppo, Syria,[1] found in Levantine and Turkish cuisines. In western Turkey, muhammara is referred to as acuka.

Muhammara

Course	Dip
Place of origin	Aleppo, Syria
Region or state	Syria, Lebanon, Iraq and Turkey
Main ingredients	Red peppers, walnuts, breadcrumbs, lemon juice, pomegranate molasses, red chili paste, salt, olive oil, cumin
Cookbook: Muhammara   Media: Muhammara

Ingredients

The principal ingredients are usually fresh or dried peppers, usually Aleppo pepper, ground walnuts, breadcrumbs, and olive oil. It may also contain garlic, salt, lemon juice, pomegranate molasses, and sometimes spices (e.g. cumin). It may be garnished with mint leaves.

Usage

Muhammara is eaten as a dip with bread, as a spread for toast, and as a sauce for kebabs, grilled meats, and fish.[2]

See also

• Ajika, a dip in Caucasian cuisine, based on a boiled preparation of hot red peppers, garlic, herbs and spices
• Biber salçası, a hot or sweet pepper paste in Turkish cuisine
• Harissa, a hot chili pepper paste in Maghreb cuisine
• Sahawiq, a hot sauce in Middle Eastern cuisine, made from fresh hot peppers seasoned with coriander, garlic and various spices
• List of dips
• List of sauces

References

1. The Culinary Institute of America (2008). Garde Manger: The Art and Craft of the Cold Kitchen (Hardcover ed.). Wiley. p. 53. ISBN 0-470-05590-1.
2. Muhammara Archived 2007-06-09 at the Wayback Machine