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Muhammara

محمرة

Specialised

Roasted red pepper pounded with WALNUT, breadcrumb, POMEGRANATE MOLASSES, olive oil, cumin and ALEPPO PEPPER — sweet, sour, hot and nutty at once, and the dish most closely tied to Aleppo of any in the Levantine mezze. The name is simply "reddened". ⚠ ITS ALEPPINE ASSOCIATION IS STRONG AND WELL DOCUMENTED; the claim that it originated there is widely repeated and is not conclusively established, and this system records the association without the origin. Versions are eaten across Syria, in southeastern Turkey — where it is a Gaziantep and Urfa dish under other names — in Lebanon and among Armenians, and the Turkish and Syrian forms are recorded as related rather than as one borrowing from the other. ⚠ AND IT IS NOT ONLY A DIP: it is used as a spread, a sauce for grilled meat and fish, and a filling.

Atlas — where and when

Where in the world

Communities and languages

Languages: North Levantine Arabic, Western Armenian

What is recorded

  • Muhammara is documented as roasted red pepper with walnut, breadcrumb, pomegranate molasses and Aleppo pepper, with a strong and well-documented association with Aleppo. The claim that it originated there is widely repeated and is not conclusively established, and this system records the association without the origin. Related preparations are documented in southeastern Turkey, Lebanon and among Armenians. probable

Related foodways

This foodway relates to

  • related to Aleppian Foodways documented

    A strong and well-documented Aleppine association; the origin claim is widely repeated and not conclusively established.

  • related to Turkish Foodways possible

    ⚠ Gaziantep and Urfa cook versions under other names. Recorded as related, with no direction of travel asserted.

Recipes

No recipes are filed under this cuisine yet.