Muhammara

From Wikipedia, the free encyclopedia
For other uses, see Muhammerah.
Muhammara
Tanoreen muhammara.jpg
CourseDip
Place of originSyria
Region or stateLevant
Main ingredientsRed peppers, walnuts, breadcrumbs, lemon juice, pomegranate molasses, red chili paste, salt, olive oil, cumin

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]

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).[5][6] It may be garnished with mint leaves or parsley.

Usage[]

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
  • 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
  • List of sauces

References[]

  1. ^ Wright, Clifford (2003). The Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More. Harvard Common Press. p. 59. ISBN 9781558322271. Arabs will reflexively tell you that the famous muḥammara comes from Aleppo.
  2. ^ Cornell, Kari; Turkoglu, Nurcay (2004). Cooking the Turkish Way: Culturally Authentic Foods Including Low-fat and Vegetarian Recipes.
  3. ^ Heather Arndt Anderson (2016). Chillies: A Global History. Reaktion Books. ISBN 9781780236827.
  4. ^ "Nefis acuka tarifi". Milliyet.com.tr.
  5. ^ a b Leah Koenig (2017). Little Book of Jewish Appetizers. Chronicle Books. ISBN 9781452163086.
  6. ^ "Muhammara". ottolenghi.co.uk. Retrieved 2020-09-29.
  7. ^ Muhammara Archived 2007-06-09 at the Wayback Machine
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