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 it. 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 – Ozlem Warren.
Preparation time: 15 minutes
3-4 slices of white or wholemeal or gluten-free stale bread (about 70 gr)
1/3 yellow onion, chopped
45ml/3 tablespoons Turkish red pepper paste
10ml (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
Grind 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 mixture. If it appears to be too thick, add a little more olive oil.
Place the dip on a small salad plate or bowl.
Pour the extra virgin olive oil all over and sprinkle with red pepper flakes.
Serve with pita bread, tahini bread or crackers.
You can keep the dip covered in the fridge for 3-4 days.
Özlems Turkish Table: Recipes from My Homeland
This delicious dip and over 90 authentic Turkish recipes are included in Ozlem’s cookery book, Ozlem’s Turkish Table: Recipes from My Homeland.