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 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. If you live in the US, Canada or Mexico, you can order here with reduced shipping rates.
Preparation time: 15 minutes
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
1oml/2 teaspoons concentrated tomato paste
225gr/8oz walnuts, shelled
10ml / 2 teaspoons ground cumin
Pinch of Salt
60ml/4 tablespoons extra virgin olive oil
15ml/1 tablespoon water
15ml/1 tablespoon extra virgin olive oil
5ml/ 1 teaspoon pul biber/ red pepper flakes
5ml/1 teaspoon cumin
Pita bread, pide bread or crackers to serve
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 extra virgin 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.