The name says it all, more or less: muhammara comes from the Arabic word for ‘red’ and means something like ‘the reddened one’. The dip originally comes from Aleppo in northern Syria, a city famous for its walnuts and chillies, and from there it spread across the Levant. In Aleppo it often includes pomegranate molasses, and every kitchen has its own mix.
How we serve muhammara
At Dunya in Mannheim, the base is roasted walnuts and carefully chosen chillies, blended together and deepened with fragrant spices. The heat is warming rather than biting – it builds slowly as you eat. On top go fresh basil, olives and crunchy walnut pieces, so it isn’t just smooth.
It comes with warm flatbread. Muhammara is thicker than hummus, so a small piece of bread is enough for a decent mouthful.
The bold one on the mezze table
Mezze is all about contrast, and muhammara brings the punch. Put something mild and something fresh alongside: moutabal with yoghurt or a bowl of tabbouleh. On the small mixed starter platter, muhammara sits next to hummus, moutabal and baba ganoush – a great way to start if you’re sharing.
As a side, muhammara goes with anything from the grill. Try it with shish taouk: the tender chicken and the nutty spice complement each other.
For buffets and receptions too
Because muhammara is so easy to dip into, it’s also ideal for standing receptions and buffets. For private celebrations and company events, we deliver mezze as catering across the Mannheim area and up to about 70 km beyond.
