"Muhammara" with olive oil, mint leaves, and walnuts |
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| Origin | |
|---|---|
| Place of origin | Aleppo, Syria |
| Dish details | |
| Course served | Dip |
| Main ingredient(s) | Red peppers, walnuts, breadcrumbs, lemon juice, pomegranate molasses, red chili paste, salt, olive oil, cumin |
Muhammara (Arabic: محمرة 'reddened') or mhammara is a hot pepper dip originally from Aleppo, Syria,[1] and now found in many places in Anatolia and the Levant.
The principal ingredients are usually fresh or dried peppers, 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.
Muhammara is eaten as a dip with bread, as a spread for toast,[2] and as a sauce for kebabs, grilled meats and fish.
Muhammara is referred to as acuka in western Turkish cuisine while southeastern regions call it muhammara.