Muhammara

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"Muhammara" with olive oil, mint leaves, and walnuts

Muhammara is a hot pepper dip originated in Aleppo, Syria where it is still mainly made, except for small towns in Lebanon and Palestine. Olive oil is usually added and walnuts and mint leaves are usually added on for decoration. Muhammara is eaten as a dip with bread. It can also be used as a spicy dip with kebabs, grilled meats and fish. The Lebanese also eat it as a spread on toast.^[1]

Being an ancient, regional dish, it is difficult to ascertain its exact origin. Muhammara is referred to as Acuka in western Turkey while southeastern regions call it Muhammara.

One possible recipe is as follows:

Ingredients:

200gr roasted red peppers, processed (not too finely)

2/3 cup fine fresh breadcrumbs

1/3 cup walnuts, toasted lightly and chopped fine

2 to 4 garlic cloves, minced

1/2 teaspoon salt

1 tablespoon fresh lemon juice

1 teaspoon ground cumin

1/2 teaspoon hot red pepper flakes

3/4 cup extra-virgin olive oil

Combine all the ingredients and let stand for at least 2 hours to let ther flavours mix and develop. Serve with toasted pita bread, triangles.