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.

Image from Ozlem’s Turkish Table cookery book, by Sian Irvine Photography

Meze feast from Ozlem’s Turkish Table cookery book; image by Sian Irvine Photography
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 red pepper paste, biber salcasi.
This delicious dip and over 90 authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table. Signed copies now 10 % Off at this link and delivered worldwide, including the US and Canada.
Preparation time: 15 minutes
Serves 4-6
3-4 slices of white or wholemeal or gluten-free stale bread (about 70 gr)
1/3 yellow onion (or little less), chopped
45ml/3 tablespoons Turkish red pepper paste
1/2 tablespoon concentrated tomato paste
225gr/8oz walnuts, shelled
10ml / 2 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 and tomato 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,
Ozlem
Well you sure have made this recipe proud, it looks wonderful, beautiful color.
Thank you very much for the comment, it is a wonderful dip and I am delighted to pass it on:) Afiyet Olsun! Ozlem
I just got back from Turkey, and I fell in Love with the country! We stayed at the Pera Palace in Istanbul, stayed in Bodrum and sailed for a week on a Gulet. My entire family is still dreaming of Turkey : )
I made Muhammara for a family Turkish dinner, and it is delicious!! I needed to play with the recipe a bit, and I am amazed at just how good it turned out!
I am now thinking of taking Ozlem’s class in Boston in November 2019, I live in California but what a wonderful excuse to visit Boston!!
thank you so much for the link Peri 🙂