Walnut & Red Pepper Paste Dip – Cevizli Biber

Posted by Ozlem on Feb 15, 2011 in Appetizers and Mezes, Uncategorized | 2 comments

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 from her historic hometown Antakya (Antioch) and whenever I make it, I feel like I am home.

Tahini bread or pita bread would go really well with this delicious dip/spread. You can keep the dip covered in the fridge for 3-4 days. Middle Eastern stores or specialty stores usually carry the red pepper paste. If you can’t find it, there is a recipe for it in my blog under “Turkish Spices”.

Preparation time: 15 minutes
Serves 4-6

3-4 slices of white or wholemeal stale bread,
1/3 yellow onion, chopped
45ml/3 tablespoons Turkish red pepper paste (or 1 1/2 tablespoon Amore chili paste)
225gr/8oz English walnuts, shelled
1 teaspoon ground cumin
Pinch of Salt
60ml/4tablespoons extra virgin olive oil
15ml/1 tablespoon water

To serve:
15ml/1 tablespoon extra virgin olive oil
1-2 teaspoon red pepper flakes
Pita bread, tahini bread or 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 pita bread, tahini bread or wide crackers.

Afiyet Olsun!