Muhammara

Description

Originating in Syria, it is also widely used in Turkish cuisine, where it is occasionally called “acuka.”

Made with freshly roasted red peppers, cumin, paprika, bread crumbs, crushed walnuts, and a ton of garlic, it’s a rich paste that can be served as a spread for breakfast or as a meze. It’s blended with olive oil.

This recipe for Turkish muhammara, a zesty red pepper and walnut dip, is a great addition to your meze table.