Acuka (Muhammere) Sauce Recipe
Acuka prepared with roasted capia pepper, tomato, various spices and walnuts; It is a sauce that is generally preferred as a breakfast sauce, has few ingredients, is economical and very easy to make. Acuka, which has been adorning our tables since the 15th century, is one of the most consumed breakfast foods in the Balkans, the Caucasus and Thrace. You can increase the amount of chili in this recipe and serve it as hot sauce alongside meatballs. Enjoy your meal!
Ingredients:
For: 6 People
Prep: 15 Min
Cook: 20 Min
| Tomato (Mature Medium) | 2 Qty |
| Red Capia Pepper (Roasted) | 4 Qty |
| Olive Oil (Extra Virgin) | 1 Half Cup |
| Tomato Paste | 2 Tbsp |
| Hot Pepper Sauce | 1 Tbsp |
| Apple Cider Vinegar | 1 Tsp (large) |
| Garlic (crushed) | 3 Clove |
| Walnut (Beaten) | 5 Tbsp |
| Stale Bread (Drink) | 1 Slice |
| Fine Salt | 1 Tsp |
| Black Pepper (Freshly Ground) | 1 Tsp |
| Chili Pepper | 1 Tsp |
Steps:
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Roast the capia peppers and tomatoes in the roasting tray on the stove. You can also roast in the grill section by setting your oven to the highest temperature.
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Put the roasted tomatoes and peppers in a freezer bag, tie it up and sweat it. This will make the peeling process much easier.
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Take olive oil in a pan and heat it. Take the crushed garlic in the mortar into the pan and sauté for 5-10 seconds. Add the tomato paste and fry until it smells raw.
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Peel and finely chop the roasted peppers and tomatoes. Add pepper, tomato and ground walnuts to the roasted garlic and add vinegar, salt and pepper. Remove from heat when tomatoes and peppers are soft.
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Finally, crumble the inside of the stale bread and add it to the cooled sauce and mix. If you want a thinner consistency, you can pass this breakfast sauce in jars through the rondo.
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You can increase the amount of hot pepper in your sauce and serve it with grills, and you can make canapes for breakfast. If you are going to store them after jarring, add enough olive oil to cover them. Bon Appetit!
20 Min
