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Turkish Walnut & Red Pepper Paste Dip – Cevizli Biber


Hosgeldiniz! (Means “Welcome” in Turkish)

Turkish cuisine is a healthy, delicious cuisine, and we use lots of grains, nuts, olive oil and vegetables. This is one of my favorite mezes of all time; it is very easy to make and very, very more-ish, you just can’t stop eating them. It is one of my mother’s recipes and whenever I make it, I feel like I am home. You can find the red pepper paste in specialty stores and in many big supermarkets.

Serves 4-6
Preparation time: 15 minutes

3 slices of white stale bread, crusts removed
1/3 cup yellow onion, chopped
3 tablespoons Turkish red pepper paste or 2 tablespoons Amore chili paste
1 cup English walnuts, shelled
1 teaspoon ground cumin
Pinch of Salt
4 tablespoons extra virgin olive oil
2 tablespoons water

To serve:
1 tablespoon extra virgin olive oil
1 teaspoon red pepper flakes
Toasted baguette slices or wide crackers

Ground the walnuts with the onion, cumin, salt and red pepper paste in the food processor. Soak the bread into water and squeeze the excess water. Crumble the bread and add to the mixture in the food processor. Add the olive oil and water and blend to make a smooth spread. If it appears to be too thick, add a little more olive oil.

Place the spread on a small salad plate or bowl. Pour the extra virgin olive oil all over and sprinkle with red pepper flakes. Serve the spread with toasted baguette slices or wide crackers.

Afiyet Olsun!

5 Responses to Turkish Walnut & Red Pepper Paste Dip – Cevizli Biber

  1. Anonymous April 1, 2010 at 6:58 am #

    What a wonderful recipe – I love it! A perfect nibble at dinner parties.

  2. Peri April 1, 2010 at 2:40 pm #

    This is a wonderful recipe, a perfect dip to start the party….and very easy to make! Goes really well with any multigrain cracker.

  3. Anonymous April 5, 2010 at 7:10 pm #

    I am so grateful to have found your site and excited about cooking your recipes. I missed your cooking class in Texas and was wondering when you would be back to teach more classes.

  4. Ozlem's Turkish Table April 6, 2010 at 8:31 am #

    Hi there! Wonderful to get your comment; I plan on coming back to Texas once a year, so hopefully in Spring 2011 will do another round of classes. I am sorry to miss you this year, I hope we can keep in touch through my blog and share recipes. Best wishes, Ozlem

Trackbacks/Pingbacks

  1. Home made Turkish Pide Bread; Pide Ekmek | Ozlem's Turkish Table - March 9, 2015

    […] is treated with high respect and rarely wasted at home; stale bread is used in spreads like in this Walnuts and red pepper paste dip, Muhammara – Cevizli Biber, in soups as well as in puddings. Traditional oval or round pide bread, Ekmek, is a national […]

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