Muhammara (
Arabic: محمرة "reddened") or mhammara is a spicy
dip made of
walnuts, red
bell peppers,
pomegranate molasses, and
breadcrumbs. It is associated with
Aleppo,[1] but is also 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.[2] In Turkey, muhammara is referred to as acuka[3] and is served as part of the
mezze platter appetizer course.[4]
Muhammara is eaten as a dip with bread, as a spread for toast, and as a sauce for
kebabs, 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