Muhammara

For other uses, see Muhammerah.

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]

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
Media: Muhammara

Ingredients

The principal ingredients are fresh red bell peppers; 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 contains 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.

Usage

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.^[6][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 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
• Sahawiq, a hot sauce in Middle Eastern cuisine, made from fresh hot peppers seasoned with coriander, garlic and various spices
• List of dips