muhammara

{{Other uses|Muhammerah (disambiguation){{!}}Muhammerah}}

{{Infobox prepared food

| name = Muhammara

| name_italics = true

| name_lang = ara

| image = Tanoreen muhammara.jpg

| image_size = 220px

| caption =

| alternate_name = Acuka

| associated_cuisine = Syrian cuisine

| place_of_origin = Aleppo, Syria

| region = Syria

| creator =

| course = Dip

| served = Cold

| main_ingredient = Bell pepper, walnuts, pomegranate molasses

| minor_ingredient = red chili paste, breadcrumbs, lemon juice, olive oil, cumin

| variations =

| calories =

| other =

}}

The muhammara or mhammara ({{langx|ar|محمرة}}, "something that has turned red") is a dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs. It is commonly associated with Syria,{{cite book

|last=Wright

|first=Clifford

|date=2003

|title=The Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More

|url=https://books.google.com/books?id=x3t2IJeFIh8C&dq=muhammara%20aleppo&pg=PA59

|publisher=Harvard Common Press

|page=59

|isbn=9781558322271

|quote=Arabs will reflexively tell you that the famous muḥammara comes from Aleppo, Syria.

}}. Muhammara can also be found in Western Armenian cuisine.{{cite book |last1=Cornell |first1=Kari |last2=Turkoglu |first2=Nurcay |title=Cooking the Turkish Way: Culturally Authentic Foods Including Low-fat and Vegetarian Recipes |date=2004 |publisher=Lerner Publications |isbn=9780822521730 |url=https://books.google.com/books?id=kcfxQrvVR7IC&pg=PA13}} In western Turkey, muhammara is referred to as acuka and is served as part of the mezze platter appetizer course.{{cite book |author=Heather Arndt Anderson |url=https://books.google.com/books?id=xHyRDQAAQBAJ&pg=PT48 |title=Chillies: A Global History |publisher=Reaktion Books |year=2016 |isbn=9781780236827}}{{cite news |title=Nefis acuka tarifi |website=Milliyet.com.tr |url=https://www.milliyet.com.tr/pembenar/nefis-acuka-tarifi-2331435}}

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.{{cite web | title=Mouhammara | url=https://www.recettelibanaise.com/mouhamara-puree-de-poivrons-aux-noix/| access-date=2024-09-12 | website=www.recettelibanaise.com}} 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.{{cite book |author=Leah Koenig |url=https://books.google.com/books?id=uL2rDgAAQBAJ&pg=PA29 |title=Little Book of Jewish Appetizers |publisher=Chronicle Books |year=2017 |isbn=9781452163086}}[http://www.sudairy.com/mer/recipes/muhammara.html Muhammara] {{webarchive|url=https://web.archive.org/web/20070609070131/http://www.sudairy.com/mer/recipes/muhammara.html |date=2007-06-09 }}