''Muhammara'' ( ar, محمرة "reddened") or mhammara is a spicy dip made of
walnut
A walnut is the edible seed of a drupe of any tree of the genus ''Juglans'' (family Juglandaceae), particularly the Persian or English walnut, '' Juglans regia''.
Although culinarily considered a "nut" and used as such, it is not a true ...
s, red
bell pepper
The bell pepper (also known as paprika, sweet pepper, pepper, or capsicum ) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in different colors, including red, yellow, orange ...
s,
pomegranate molasses
Pomegranate molasses, also known as Dibs Ar-rumman ( ar, دبس الرمان, rakkaz rimonim he, רכז רימונים, robb-e anâr fa, رب انار, "pomegranate syrup"), and nar ekshisi ( tr, nar ekşisi, "pomegranate sour"), is a Middle Eas ...
, and
breadcrumbs
Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening ...
. It is associated with
Aleppo
)), is an adjective which means "white-colored mixed with black".
, motto =
, image_map =
, mapsize =
, map_caption =
, image_map1 =
...
, but can also be found in Turkey, especially in southeastern regions, where Arab dishes are more common in the local cuisine because of the Syrian cultural influence, as well as in Western
Armenian cuisine
Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as sharing outside influences from Eu ...
. In Turkey, muhammara is referred to as ''acuka'' and is served as part of the
mezze
Meze or mezza (, ) is a selection of small dishes served as appetizers in the Levantine cuisine, Levant, Turkish cuisine, Turkey, Greek cuisine, Greece, the Balkan cuisine, Balkans, the Caucasian cuisine, Caucasus and Iranian cuisine, Iran. It i ...
platter appetizer course.
Ingredients
The principal ingredients are usually fresh or dried peppers, usually
Aleppo pepper
The Aleppo pepper ( ar, فلفل حلبي, ALA-LC: ''fulful Ḥalabī''; tr, Halep biberi) is a variety of ''Capsicum annuum'' used as a spice, particularly in Turkish, Middle Eastern and Mediterranean cuisine. Also known as the Halaby pepper, ...
, ground
walnuts
A walnut is the edible seed of a drupe of any tree of the genus ''Juglans'' (family Juglandaceae), particularly the Persian or English walnut, ''Juglans regia''.
Although culinarily considered a "nut" and used as such, it is not a true bot ...
,
breadcrumbs
Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening ...
, and
olive oil
Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: f ...
. It may also contain
garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...
,
salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantitie ...
,
lemon juice
The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China.
The tree's ellipsoidal yellow fruit is used for culina ...
,
pomegranate molasses
Pomegranate molasses, also known as Dibs Ar-rumman ( ar, دبس الرمان, rakkaz rimonim he, רכז רימונים, robb-e anâr fa, رب انار, "pomegranate syrup"), and nar ekshisi ( tr, nar ekşisi, "pomegranate sour"), is a Middle Eas ...
parsley
Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Por ...
.
Usage
Muhammara is eaten as a dip with bread, as a spread for toast, and as a sauce for
kebabs
Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the wor ...
Ajika
Ajika or adjika (, ) is a Georgian- Abkhazian hot, spicy, but subtly flavored dip, often used to flavor food. In 2018, the technology of ajika was inscribed on the Intangible Cultural Heritage of Georgia list.
The name derives from the Abkhaz w ...
, a dip in
Caucasian cuisine
The cuisine of the Caucasus refers to the cuisine of Armenia, Azerbaijan, Georgia (country), Georgia and North Caucasus.
Traditional dishes Plates
Some popular cheeses from the Caucasus include:
* Ashvlagwan ''(Ашвлагуан)'' — Abkhaz ...
, based on a boiled preparation of hot red peppers, garlic, herbs and spices
*
Ajvar
Ajvar ( ; Cyrillic script: Ajвар, Aйвар) is a condiment made principally from sweet bell peppers and eggplants. The relish became a popular side dish throughout Yugoslavia after World War II and is popular in Southeast Europe.
Homemad ...
, a condiment made principally from roasted peppers, eggplants, and sunflower oil or olive oil that is popular in Croatia, Bosnia, Serbia, and other
Balkan cuisine
Balkan cuisine is a type of regional cuisine that combines characteristics of European cuisine with some of those from Western Asia. It is found in the Balkan Peninsula of Southeast Europe, a region without clear boundaries but which is generally ...
s
*
Biber salçası
Biber may refer to:
* Biber (surname)
* Biber (geology), a timespan in the glacial history of the Alps
* ''Biber'' (submarine), a World War II German midget submarine
* Biber, a bridge-carrying version of the German Leopard 1 tank
* Biber (LaTeX ...
, a hot or sweet pepper paste in Turkish cuisine
*
Harissa
Harissa ( ar, هريسة ''harīsa'', from Maghrebi Arabic) is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasted red peppers, Baklouti peppers (), spices and herbs such as garlic paste, caraway seeds, coriander ...
, a hot chili pepper paste in
Maghreb cuisine
Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia.
Well-known dishes from the region include ''c ...
*
Sahawiq
Zhug ( he, סְחוּג, s'ḥug), sahawiq (Yemeni Arabic: ) or bisbas (Somali: ) is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called ma'booj ( ar, معبوج}).
Etymology
The word ''sa ...
, a hot sauce in
Middle Eastern cuisine
Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Egyptian, Georgian, Iranian, Iraqi, Israeli, Kurdish, Lebanese, Palestinian and Turkish cuisines. Common ingredients include olives and ol ...
, made from fresh hot peppers seasoned with coriander, garlic and various spices
* List of dips
*
List of sauces
The following is a list of notable culinary and prepared sauces used in cooking and food service.
General
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
* (salsa roja)
*
*
* – a velouté sauce flavored ...