Muhammara
 "Muhammara" with olive oil, mint leaves, and walnuts |
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| Origin | |
|---|---|
| Place of origin | Aleppo, Syria |
| Details | |
| Course | Dip |
| Main ingredient(s) | Red peppers, walnuts, breadcrumbs, lemon juice, pomegranate molasses, red chili paste, salt, olive oil, cumin |
Muhammara (Arabic: محمرة 'reddened') or mhammara is a hot pepper dip originally from Aleppo, Syria,[1] and now found in many places in Anatolia and the Levant.
The principal ingredients are usually fresh or dried peppers, 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.
There's a good chance that the red pepper used in this recipe would be "Aleppo Pepper", a medium hot, dried and ground seeded pepper named after Aleppo,Syria, and grown in Syria and Turkey.
Muhammara is eaten as a dip with bread, as a spread for toast,[2] and as a sauce for kebabs, grilled meats and fish.
Muhammara is referred to as acuka in western Turkish cuisine while southeastern regions call it muhammara.
[edit] See also
[edit] References
- ^ The Culinary Institute of America (2008). Garde Manger: The Art and Craft of the Cold Kitchen (Hardcover ed.). Wiley. p. 53. ISBN 0470055901. http://books.google.com/books?id=6sp2LXkyEvMC&pg=PA53&dq=Muhammara+syria&hl=en&ei=qLUjTaz9GYycOqzYiYsJ&sa=X&oi=book_result&ct=result&resnum=3&ved=0CC0Q6AEwAg#v=onepage&q=Muhammara%20syria&f=false.
- ^ Muhammara
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