Muhammara
Template:Short description Script error: No such module "other uses". Template:Infobox prepared food The muhammara or mhammara (Template:Langx, "something that has turned red") is a dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs. It is 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]
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
References
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Template:Condiments Template:Hot sauces Template:Jewish cuisine Template:Levantine cuisine Template:Cuisine of Lebanon Template:Cuisine of Turkey Template:Cuisine of Armenia