The Mediterranean Region consists of more than 20 countries from Africa, the Middle East, and Europe. While these countries may differ in terms of culture and religion, they share common dietary elements. Likewise, traditional dishes are unique to each country. Different nations have different variations on a plant-centered diet and on the many ways they savor their food and live their lives. The Mediterranean diet is more than a permeable foodway; it is a lifestyle.

            Among Mediterranean nations, Syria possesses a unique cuisine, but the nations countries surrounding Syria and the people who have settled Syria over the centuries have influenced the nation’s traditional cuisine. Foodways in Syria have been influenced by the Arab Umayyad conquest and by Persian and Turkish cuisine (“Syrian Food”). As a result, Syrian foods are an amalgam of those from several countries. For example, one of these dishes is a dip called Muhammara. Muhammara is a type of dish called a mezze. Mezze is a type of cuisine unique to the Middle East. Mezze dishes are similar to appetizers, but sometimes mezze makes up an entire meal. Mezze dishes are usually brought to the table one by one, which encourages people to enjoy their meal and to talk among each other (Fayed). Mezze dishes are an essential part of the Mediterranean dietfor they are for the most part plant-based and encourage social dining.

Muhammara is a traditional Syrian dish that is made of Aleppo Peppers, which are native to Syria, walnuts, pomegranate molasses, breadcrumbs, and olive oil

            Muhammara originated from Aleppo, Syria. In Arabic, Muhammara means reddened because this dip consists of Aleppo red peppers which are unique to Aleppo, Syria (Pauline). In addition, the other main ingredient of this dish is walnuts. Muhammara is not a typical Mediterranean dish. The plant-based Mediterranean Diet was termed as a peasant diet because only the rich were able to afford to eat meats; peasants ate cheaper vegetarian fare for the most part. Peasants also tended to harvest their own food. Despite being a staple of the Syrian cuisine, Muhammara used to be called a spread for royalty and the upper class (Tahhan). This dish received this moniker because of the ingredients, red peppers and walnuts, were not as accessible for the peasants. While these ingredients are not as cheap as other ingredients that are commonly found in Mediterranean dishes, these ingredients have become more accessible. Today. Still, the the degree to which walnuts figure in Muhammara has become a pseudo-symbol of status (Tahhan). The more walnuts in a Muhammara dish, the more the dish is seen as of a higher class.

            While there are many variations of Muhammara, the dip’s key ingredients, include red peppers, walnuts, Aleppo peppers, cumin, olive oil, breadcrumbs, and pomegranate molasses. Although Aleppo peppers and pomegranate molasses may not be a common ingredient in western cuisine, these two ingredients give the dip a strong taste. The pomegranate molasses has a tart taste, but it contrasts well with the sweetness of the roasted peppers. Additionally, the Aleppo peppers add a slight spice to the dish (Romanow). These two ingredients can usually be found in any Middle Eastern market, and the Aleppo peppers may be found in spice shops (Romanow). These ingredients may not be in everyone’s kitchen, but they may be had without too much difficulty for anyone interested in making the dish.

            Making Muhammara is not time-consuming processing. It will usually take about 10 minutes. However, roasting the Aleppo pepper will provide additional flavor, and it will take about 30 more minutes. Any roasted unsalted walnuts will suffice for this dish. And of course, people can toast their walnuts on their own. The walnuts can be roasted at the same time as the peppers, but only roast them for about 8-10 minutes. To make this dish, start by preheating the over to 350 ºF and set aside a baking sheet with parchment paper. While the oven is preheating, cut some bell peppers lengthwise in half and remove the core and any seeds. Brush the sliced pepper with olive oil. Place the peppers on the baking sheet so that they can bake for about 30 minutes or until the peppers have some char and when most of the moisture has evaporated. After removing them from the oven, allow the peppers to cool. In a blender, add the peppers, walnut, pomegranate molasses, lemon juice, olive oil, garlic, cumin, salt, and some Aleppo pepper flakes. Mix the ingredients until they resemble coarse sand, but do not pulse for too long because the dip will become smooth. Remove the dip from the blender and add some bread crumbs. Bread crumbs will make the dip thicker, and the bread will absorb any liquid that the peppers release (Fennel). Muhammara is usually eaten as a bread dip or spread, but it can be eaten with the main meal as well.

            While Syria cuisine is an accumulation of other Middle Eastern cuisines, one of the most important dishes is a mezze called Muhammara. Muhammara is a red dip that consists of Aleppo peppers, which are unique peppers from the city the dish originated, as well as pomegranate molasses, walnuts, olive oil, breadcrumbs, and other ingredients which may be varied to create different styles of the dip. This easy-to-prepare a meal is not only one of the most representative dishes of the Syrian Mediterranean cuisine, but it also represents the Mediterranean lifestyle because mezze dishes encourage social eating.

            Have you tasted Muhammara? If so, did you like it?  If you were to make it, what would you serve with it?

References

• Tahhan, Antonia. “Muhammara, Revisited.” Antonio Tahhan, 8 Feb. 2011,            www.antoniotahhan.com/2011/02/08/muhammara-revisited/. Acessed 25 April 2019.
• Fayed, Saad. “Middle Eastern Social Mezze Meal.” The Spruce Eats, TheSpruceEats, 14 Mar.     2019, www.thespruceeats.com/definition-of-mezze-2355566. Acessed 28 April 2019.
• Pauline, Kathryn. “Muhammara.” Cardamom and Tea, Cardamom and Tea, 9 July 2017, www.cardamomandtea.com/blog/muhammara. Acessed 25 April 2019.
• Romanow, Katherine. “Eating Jewish: Muhammara.” Jewish Women’s Archive, 9 July 2010,        jwa.org/blog/Eating-Jewish-Muhammara. Acessed 26 April 2019
• Fennel, Sarah. “Muhammara (Roasted Red Pepper Walnut Dip).” Broma Bakery, 24 Sept. 2018, bromabakery.com/2018/09/muhammara-roasted-red-pepper-and-walnut-dip.html.      Acessed 26 April 2019.
• “Syrian Food.” Syria; Culture, History and Civilization, syriahistory.weebly.com/syrian-food.html. Acessed 25 April 2019.