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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.

Muhammara
Tanoreen muhammara.jpg
CourseDip
Place of originAleppo, Syria
Region or stateSyria, Lebanon, Iraq and Turkey
Main ingredientsRed peppers, walnuts, breadcrumbs, lemon juice, pomegranate molasses, red chili paste, salt, olive oil, cumin

IngredientsEdit

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.

UsageEdit

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 alsoEdit

ReferencesEdit

  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 Archived 2007-06-09 at the Wayback Machine