Muhammara
Red pepper dip from Syrian cuisine
From Wikipedia, the free encyclopedia
The muhammara or mhammara (Arabic: محمرة, lit. 'something that has turned red') is a dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs. While 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]
| |
| Alternative names | Acuka |
|---|---|
| Course | Dip |
| Place of origin | Aleppo, Syria |
| Region or state | Syria |
| Associated cuisine | Syrian cuisine |
| Serving temperature | Cold |
| Main ingredients | Bell pepper, walnuts, pomegranate molasses |
| Ingredients generally used | red chili paste, breadcrumbs, lemon juice, olive oil, cumin |
Ingredients
The principal ingredients are fresh red bell peppers; pomegranate molasses for a characteristic sweet-tart note; Aleppo pepper flakes; 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.[4][5] In Damascus, tahini is sometimes added.[4] It may be garnished with extra virgin olive oil, walnuts, mint leaves or parsley. Served with pita bread.
The peppers may be sun-dried or grilled rather than fresh.[6][4][7]
Traditionally, it is prepared using mortar and pestle.[4]
History
Muhammara was described in Khayr al-Din al-Asadi's 1981 encyclopedia as an appetizer of crumbled or ka'ak, pomegrante molasses, walnuts, peppers, and oil.[8]
In 2022, Gaziantep, Turkey, received a geographical indication from the Turkish Patent and Trademark Office for muhammara, recognizing the dish as a registered regional specialty associated with the city.[9][10] The patents listed ingredients are: fresh red peppers or red pepper flakes, olive oil, walnuts, rusks or breadcrumbs, pomegranate molasses, lemon juice, cumin, and Parsley or walnut halves for garnish.[9]
Usage
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
- Romesco, a Catalonian pepper paste with similar ingredients
- Sahawiq, a hot sauce in Middle Eastern cuisine, made from fresh hot peppers seasoned with coriander, garlic and various spices
- List of dips