Muhammara
For a Shahrestān at the Khuzestan Province in Iran, see Muhammarah. For the capital city of this shahrestān, see Al-Mohammerah.
|
| |
| Course | Dip |
|---|---|
| Place of origin | Aleppo, Syria |
| Region or state | Iraq, Syria and Turkey |
| Main ingredients | Red peppers, walnuts, breadcrumbs, lemon juice, pomegranate molasses, red chili paste, salt, olive oil, cumin |
 Cookbook: Muhammara  Media: Muhammara | |
Muhammara (Arabic: محمرة "reddened") or mhammara is a hot pepper dip originally from Aleppo, Syria,[1] found in Levantine and Turkish cuisines. In western Turkey, muhammara is referred to as acuka.
Ingredients
The principal ingredients are usually fresh or dried peppers, usually Aleppo pepper, ground walnuts, breadcrumbs, and olive oil. It may also contain garlic, salt, lemon juice, pomegranate molasses, and sometimes spices (e.g. cumin). It may be garnished with mint leaves.
Usage
Muhammara is eaten as a dip with bread, as a spread for toast, and as a sauce for kebabs, grilled meats, and fish.[2]
See also
- Ajika, a dip in Caucasian cuisine, based on a boiled preparation of hot red peppers, garlic, herbs and spices
- Biber salçası, a hot or sweet pepper paste in Turkish cuisine
- Harissa, a hot chili pepper paste in Maghreb cuisine
- Skhug, a hot sauce in Middle Eastern cuisine, made from fresh hot peppers seasoned with coriander, garlic and various spices
- List of dips
- List of sauces
References
- ↑ The Culinary Institute of America (2008). Garde Manger: The Art and Craft of the Cold Kitchen (Hardcover ed.). Wiley. p. 53. ISBN 0-470-05590-1.
- ↑ Muhammara
This article is issued from Wikipedia - version of the 10/22/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.