Muhammara: Difference between revisions
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Muhammara is referred to as ''acuka'' in western [[Turkish cuisine]] while southeastern regions call it ''muhammara''. |
Muhammara is referred to as ''acuka'' in western [[Turkish cuisine]] while southeastern regions call it ''muhammara''. |
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==Nutritional information== |
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A typical recipe of Muhammara has the following nutrition facts per serving (around 60g):<ref>[http://shahiya.com/english/recipes/muhammara-3126 muhammara recipe and nutrition facts]</ref> |
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* Calories: 497 |
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* Total fat (g):48 |
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* Saturated fat (g): 5 |
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* Cholesterol (mg): 0 |
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* Carbohydrates (g): 14 |
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* Protein (g): 8 |
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==See also== |
==See also== |
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Revision as of 09:44, 4 November 2011
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| Course | Dip |
|---|---|
| Place of origin | Aleppo, Syria |
| Main ingredients | 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.
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.
Nutritional information
A typical recipe of Muhammara has the following nutrition facts per serving (around 60g):[3]
- Calories: 497
- Total fat (g):48
- Saturated fat (g): 5
- Cholesterol (mg): 0
- Carbohydrates (g): 14
- Protein (g): 8
See also
References
- ^ The Culinary Institute of America (2008). Garde Manger: The Art and Craft of the Cold Kitchen (Hardcover ed.). Wiley. p. 53. ISBN 0470055901.
- ^ Muhammara
- ^ muhammara recipe and nutrition facts
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