The principal ingredients are fresh red bell peppers; pomegranate molasses for a characteristic sweet-tart note; ground walnuts for a crunchy texture; breadcrumbs to thicken the puree; garlic to enhance the flavors; red chili paste (optional); salt and extra virgin olive oil, all blended into a smooth yet slightly chunky paste. It sometimes contains lemon juice and spices such as cumin.[5] It may be garnished with extra virgin olive oil, walnuts, mint leaves or parsley. Served with pita bread.
Muhammara is eaten as a dip with bread served with the cold mezze, as a topping for manakish or as a sauce for kebabs (skewers), grilled vegetables, grilled meats, and fish.[6][7]
Ajika, a dip in Caucasian cuisine, based on a boiled preparation of hot red peppers, garlic, herbs and spices
Ajvar, a condiment made primarily from roasted peppers, eggplants, and sunflower oil, or olive oil, popular in Croatia, Bosnia, Serbia, and other Balkan countries
Biber salçası, a hot or sweet pepper paste in Turkish cuisine
