Muhammara
 | |
| Alternative names | Acuka |
|---|---|
| Course | Dip |
| Place of origin | Aleppo, Syria |
| Region or state | Syria |
| Associated cuisine | Syrian cuisine |
| Serving temperature | Cold |
| Main ingredients | Bell pepper, walnuts, pomegranate molasses |
| Ingredients generally used | red chili paste, breadcrumbs, lemon juice, olive oil, cumin |
| |
The muhammara or mhammara (Arabic: محمرة, lit. 'something that has turned red') is a dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs. While commonly associated with Syria,[1] muhammara can also be found in Western Armenian cuisine.[2] In western Turkey, muhammara is referred to as acuka and is served as part of the mezze platter appetizer course.[3][4]
Ingredients
[edit | edit source]The principal ingredients are fresh red bell peppers; pomegranate molasses for a characteristic sweet-tart note; Aleppo pepper flakes; 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 contains lemon juice and spices such as cumin.[5][6] In Damascus, tahini is sometimes added.[5] It may be garnished with extra virgin olive oil, walnuts, mint leaves or parsley. Served with pita bread.
The peppers may be sun-dried or grilled rather than fresh.[7][5][8]
Traditionally, it is prepared using mortar and pestle.[5]
Usage
[edit | edit source]Muhammara is eaten as a dip with bread served with the cold mezze, as a topping for manakish or as a sauce for kebabs (skewers), grilled vegetables, grilled meats, and fish.[9][10]
See also
[edit | edit source]- 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
- Harissa, a hot chili pepper paste in Maghreb cuisine
- Romesco, a Catalonian pepper paste with similar ingredients
- Sahawiq, a hot sauce in Middle Eastern cuisine, made from fresh hot peppers seasoned with coriander, garlic and various spices
- List of dips
References
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- ^ Muhammara Archived 2007-06-09 at the Wayback Machine
| Chili sauce |
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|---|---|---|---|---|
| Chili paste | ||||
