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  • The name muhammara is often used to refer to any reddish colored dish, do not confuse it with the red pepper dip from Syria or the Iraqi dish of rice with tomatoes, both of which bear the same name.

    Archive 2008-02-01

  • The red colored side dish here is muhammara, which is a spicy dip with red Aleppo pepper and walnuts, which I liked very much, although it could have used a bit more chile punch.

    NJ Dining: Shish! at Whole Foods, Paramus

  • Couscous with parsley and mint, falafel on picks, a cherry tomato and a marzipan chocolate in the foreground; Tsatsiki, rucola, steamed pumpkin and a container with muhammara for dipping in the background.

    Bento #270 « Were rabbits

  • It's also important Dimbleby gets a taste of Armenian mezze in what used to be the Armenian ghetto – standout dishes are a crunchy filled pasta with meat and tomato baked in labneh, and muhammara, a spicy dip.

    A taste of Beirut

  • The nice thing about muhammara is that while it's excellent spread on bread, it has a myriad of other uses too.


  • So, pathetic pictures aside, that's muhammara up there, and you should really get to know her.


  • My proclivity is towards those with Syrian accents, as indicated by the presence of pomegranate molasses in muhammara (a condiment also made with walnuts, garlic and coriander) and Betingan bel Dibs Rumman (in which pomegranate molasses plays a principal role in the marinade for baby aubergines).

    Cookery Book Review: Claudia Roden's

  • The cumin is a comfort when the warmth of the bread is lukewarm, and it can support any mezze or zakusi plate with which you may want to pair this bread, for example: argan oil and dukkah, hummus bi tahini, muhammara, or charkhlis pkhali a Georgian beetroot, coriander and walnut puree.

    Cumin Flatbread

  • We tore off hanks of flatbread to enfold sandwich-size sections of kebab, spooning in muhammara a creamy dip made of red peppers and walnuts and barbecued eggplant purée for added savor.

    NYT > Global Home

  • I can't count the times I've crushed out on some Middle Eastern dish I'd tasted in Glendale or Michigan only to find out that Marouch chef Sossy Brady had it on her menu all the time, whether fried fish with tahini, the pungent aged-cheese salad shanklish, the walnut-pomegranate dip muhammara, or the Lebanese melted-cheese dessert knafeh.

    LA Weekly | Complete Issue


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  • A Syrian dip based on red capsicums and also typically containing walnuts, pomegranate molasses, breadcrumbs and spices.

    February 5, 2013