Muhammara
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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]
Ingredients[edit]
The principal ingredients are usually fresh or dried peppers, usually Aleppo pepper,[2] 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.[3]
See also[edit]
- Ajika, a dip in Caucasian cuisine, based on a boiled preparation of hot red peppers, garlic, herbs and spices
- Ajvar, a condiment made principally from roasted peppers, eggplants, and sunflower oil or olive oil that is popular in Croatia, Bosnia, Serbia, and other Balkan cuisines.
- 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[edit]
- ^ The Culinary Institute of America (2008). Garde Manger: The Art and Craft of the Cold Kitchen (Hardcover ed.). Wiley. p. 53. ISBN 978-0-470-05590-8.
- ^ "Muhammara". ottolenghi.co.uk. Retrieved 2020-09-29.
- ^ Muhammara Archived 2007-06-09 at the Wayback Machine
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| Dips | ||
| Pickles and preserves | ||
| Spreads and pastes | ||
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| Salads | ||
| Ketchups | ||
| Mustards | ||
| Vinegars | ||
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| Misc. | ||
| Chili sauce |
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| Chili paste | ||||
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