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]

The principal ingredients are usually fresh or dried peppers, usually Aleppo pepper and pomegranate molasses, optional are ground walnuts, breadcrumbs, and olive oil. It may also contain garlic, salt, lemon juice and sometimes spices such as cumin.^[5][6] It may be garnished with mint leaves or parsley.

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]

• 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
• Harissa, a hot chili pepper paste in Maghreb cuisine
• Sahawiq, a hot sauce in Middle Eastern cuisine, made from fresh hot peppers seasoned with coriander, garlic and various spices
• List of dips