 | |
| Alternative names | Acuka |
|---|---|
| Course | Dip |
| Place of origin | Aleppo,Syria |
| Region or state | Syria |
| Associatedcuisine | Syrian cuisine |
| Serving temperature | Cold |
| Main ingredients | Bell pepper,walnuts,pomegranate molasses |
| Ingredients generally used | red chili paste,breadcrumbs,lemon juice,olive oil,cumin |
Themuhammara ormhammara (Arabic:محمرة,lit. 'something that has turned red') is adip made ofwalnuts, redbell peppers,pomegranate molasses, andbreadcrumbs. While commonly associated withSyria,[1] muhammara can also be found in WesternArmenian cuisine.[2] In western Turkey, muhammara is referred to asacuka and is served as part of themezze platter appetizer course.[3][4]
The principal ingredients are fresh redbell peppers;pomegranate molasses for a characteristic sweet-tart note;Aleppo pepper flakes; groundwalnuts for a crunchy texture;breadcrumbs to thicken the puree;garlic to enhance the flavors; red chili paste (optional);salt and extra virginolive oil, all blended into a smooth yet slightly chunky paste. It sometimes containslemon juice and spices such ascumin.[5][6] InDamascus, tahini is sometimes added.[5] It may be garnished with extra virgin olive oil, walnuts,mint leaves orparsley. 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]
Muhammara is eaten as a dip with bread served with the coldmezze, as a topping formanakish or as a sauce forkebabs (skewers), grilled vegetables, grilled meats, and fish.[9][10]
Arabs will reflexively tell you that the famous muḥammara comes from Aleppo, Syria.
| Chili sauce |
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| Chili paste | ||||
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