Some month ago, we agreed in the family, that instead of a good traditional Danish Easter dinner, we had to make a real Turkish meze table. Filled with all sorts of delicious stuff, dip, bread, salads, etc.
Although there are always a lot of repeaters – things that we just got have with such a meze table, there is also room for renewal. And this time it was something, I have never tasted before. Cevizli biber – a spicy, slightly strong Turkish walnut dip.
This walnut dip has a lot of flavor, because there are many potent things in it. Roasted walnuts, strong pepper paste, garlic, cumin, etc. So you can make it as strong, spicy or mild as you like, by adjusting a little up or down on it all. My recipe is in between I think. Neither strong nor too spicy.
I have always skipped this special Turkish walnut dip for the simple reason, that I don’t like walnuts quite well. But it’s really a pretty good supplement to many things. Even for instance lamb, a good roast or meat from the grill will also be good. So you don’t have to be completely sweaty about having to make the big Turkish table. That it is not necessary.
Turkish walnut dip for everything:
This dish is good to give a little sparkle to so much other food. Especially here in the barbecue season (with us it is now barbecue time all year). I could at least well imagine making it one day, as an accessory for a grilled roast with, for example, a good salad and a little hard-toasted pita bread. Yum …
The judge at home for whether it is proper Turkish food, is always my husband (although he certainly would prefer the roast ladder with bearnaise sauce). But especially my mother-in-law enjoys it. It is so fun to see both faces, when I make something, they have not eaten or tasted for many years. It really makes it all worth it.
I had probably not made this Turkish walnut dip just after the book. I have added grilled, peeled peppers – and that’s traditionally not in it (and a bit hazelnuts, as I didn’t had quite enough walnuts). But I think it helps to make the texture a little lighter and a little more tasteful. So it can be recommended.
But as with so many other meze recipes, that you can find more of right here, it is straight out of the road with this recipe too. The wildest work you come up with is to grill the peppers (or baking them in the oven) and putting them in a plastic bag, so you can peel the skin off. And then the walnuts have to be slightly roasted, so that you activate the oils and get the good taste.
And then… yes, just press the button on the blender and then adjust. Yes, and then there is served…
Cevizli biber – turkish walnut dip
- 2-3 slices slightly dried bread
- 1/3 small onion
- 250 gram walnuts, gently roastet
- 2 bell peppers
- 2 tbsp red pepper pasta, preferable the strong one
- ½ tbsp tomato paste
- ½-1 tsp cumin
- 1 small garlic clove
- 4 tbsp olive oil
- 1 tbsp water
- salt and pepper
Sådan gør du
- 1: burn the peppers on the grill or bake them in the oven untill the skin bubbles. Take them out and put them in a plastic bag for 10 minutes, so you can easily pull off the skin. 2: Gently roast the walnuts, so they take some color and start to give fragance 3: Free the slices of bread from the crust 4: Blend all the ingredients together until you have a uniform mass. How rough or fine you want it, you decide for yourself. It can be served both ways. 5: Cover and put in the refrigerator for an hour. Remember to take it out a good half hour before you need it, so the walnut dip reaches room temperature. Decorate with a spoonful of olive oil poured over with slightly broken walnuts.
I have discovered this blog/site while I was doing a research about what others think about cacık/tzatziki (τζατζίκι) and your articles and posts are GREAT tbh.I didn’t know North Europeans would be interested in middle eastern/mediterranean culture honestly! Anyway, as a foodie, I would love to have a conversation , discuss the recipes and cuisine with you, Miss/Mister (sorry I couldn’t find the “about” section and don’t really know what pronouns you prefer).I live in İzmir/Σμύρνη, maybe “Çeşme” would help you to remember it lol.Antalya, İzmir, Muğla (Bodrum, Marmaris, Fethiye…) they are all different than each other in my opinion and this is amazing.Richness of culture is fascinating.
ps.I said North European because I can’t tell the difference between Danish and Norwegian, therefore I don’t want to be somehow offensive or misunderstood.
Looking forward to hearing from you!
I’m SO glad you discovered me and my blog – REALLY!! Thanks for all the kind words, I’m so greatfull.
Yes I know, I have to do the “about” page – somehow I seem to postpone it. But it is defenitely on my “to-do” list 😉
I am a foodie as you, so I really love all kinds of food. And then I’m married with a Turk, so this is, where my interest in turkish food comes from.
I have actually been a lot in Izmir, Cesme, Dikili (a bit north from Izmir), because I have family in all places. So I know a bit about the area…
I would really love to discuss recipes, turkish cuise, culture etc. with you. You are more than welcome 🙂
You are welcome to write here, via my email email@example.com or preferable through messenger via Loveantalya.com’s facebook page. Then I always know where to find the conversations.
Do you have a blog yourself? Your english is amazing (hope it’s not taken the wrong way), but I often meet that with Turks from the Izmir-area. So nice.
Now I’m looking forward to hear from you 🙂
BTW I’m Danish and a Miss 😉
Best regards – Camilla
Hello again Miss Camilla!
Hahaha, I hope you don’t misunderstood about the “about me” page thingy, I’m not nagging lol. I just thought you may had been sensitive about genders and pronouns and I would never want to hurt someone, I hope I haven’t hurt you either. 😣
Sorry for all that boring talk above but you know lol.Thank you very much btw, that’s very kind of you ❤️ No offense taken.
Unfortunately I don’t have a blog of my own but I will definitely contact you via Facebook messenger.
ps. please don’t mind my Facebook account’s name, lol