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Since 2005 

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Recipe: Walnut and Red Pepper Paste Dip, Muhammara or Cevizli Biber

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

Serves 4


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

To serve:
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.

Afiyet Olsun,


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Lyn Ward

Lyn Ward

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