Muhammara (Arabic: محمرة "reddened") or mhammara is a spicy dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs. It is associated with Aleppo,[1] but can also be found in Turkey, especially in southeastern regions, where Arab dishes are more common in the local cuisine because of the Syrian cultural influence.[2] In Turkey, muhammara is referred to as acuka[3] and is served as part of the mezze platter appetizer course.[4]
Muhammara is eaten as a dip with bread, as a spread for toast, and as a sauce for kebabs, grilled meats, and fish.[5][7]
See also
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