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Muhammara

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
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"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
16x16px Cookbook:Muhammara  16x16px 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

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

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

References

  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