|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|
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.
Muhammara is eaten as a dip with bread, as a spread for toast, and as a sauce for kebabs, grilled meats, and fish.
- 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
- 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.