Muhammara (Arabic: محمرة "reddened") or mhammara is a spicy dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs. It is associated with Lebanon,[1] but is also found in Turkey, especially in southeastern regions, where Arab dishes are more common in the local cuisine because of the Lebanese cultural influence, as well as in Western Armenian cuisine.[2] In Turkey, muhammara is referred to as acuka[3] and is served as part of the mezze platter appetizer course.[4][5]
Ingredients
The principal ingredients are usually fresh Red pepper[disambiguation needed] chosen meaty and sweet, which guarantee a rich flavor and a silky texture after cooking, pomegranate molasses for a characteristic sweet-tart note, ground walnuts gives a crunchy texture, breadcrumbs it is used to thicken the puree and give it a perfect consistency, garlic to enhance the flavors, red chili paste, salt and extra virgin olive oil. It sometimes contain lemon juice and spices such as cumin.[6] 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, as a spread for toast, and as a sauce for kebabs, grilled vegetables, 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
