The name muhammara (Arabic: محمرة "reddened") or mhammara comes from the Arabic word for "reddened," which reflects its vibrant red color. It is a dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs. It is commonly associated with Syria but is also found in Lebanon,[1] Iraq, Israel, Palestine and Turkey, especially in its southeastern regions where Arab dishes are more common in the local cuisine due to Lebanese cultural influence in the region. Muhammara can also be found in Western Armenian cuisine.[2] In Turkey, muhammara is referred to as acuka and is served as part of the mezze platter appetizer course.[3][4]
The principal ingredients are usually fresh sweet red peppers, which guarantee a rich flavor and a silky texture after cooking; pomegranate molasses for a characteristic sweet-tart note; ground walnuts for a crunchy texture; breadcrumbs to thicken the puree; garlic to enhance the flavors; red chili paste (optional); salt and extra virgin olive oil, all blended into a smooth yet slightly chunky paste. It sometimes contain lemon juice and spices such as cumin.[5] It may be garnished with extra virgin olive oil, walnuts, mint leaves or parsley. Served with pita bread.
Muhammara is eaten as a dip with bread served with the cold mezze, as a spread for toast or as a sauce for kebabs (skewers), grilled vegetables, grilled meats, and fish.[6][7]
Ajika, a dip in Caucasian cuisine, based on a boiled preparation of hot red peppers, garlic, herbs and spices
Ajvar, a condiment made primarily from roasted peppers, eggplants, and sunflower oil, or olive oil, popular in Croatia, Bosnia, Serbia, and other Balkan countries
Biber salçası, a hot or sweet pepper paste in Turkish cuisine
