Muhammara

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For Crimson or Carmine/Red-Wearings Shi'ite Political Party/madh'hab, see Muhammerah.
For a Shahrestān at the Khuzestan Province in Iran, see Muhammarah. For the capital city of this shahrestān, see Al-Mohammerah.
Muhammara
Muhammara.jpg
"Muhammara" with olive oil, mint leaves, and walnuts
Course Dip
Place of origin Aleppo, Syria
Main ingredients Red peppers, walnuts, breadcrumbs, lemon juice, pomegranate molasses, red chili paste, salt, olive oil, cumin
Cookbook:Muhammara  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.

Ingredients[edit]

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[edit]

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[edit]

References[edit]

  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