cevizli biber - tyrkisk valnødde-dip

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 …

cevizli biber

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.

turkish walnut dip

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…

Afiyet olsun

Cevizli biber – turkish walnut dip

A slightly spicy dip filled with good taste from walnuts, peppers and garlic. It is self-evident to a Turkish meze table, but it also fits really well with many other things.
Forb. tid20 min
Samlet tid20 min
Ret: appetizer, salad , meze, appetizers
Køkken: Mediterranian, Turkish
Keyword: meze, vegetarian


  • 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.
    tyrkisk valnødde-dip


This is an easy dip that can be served just as coarse or fine, spicy, strong or mild as you like. The original version is from Hatay / Antakya – and things are generally a bit strong there.
I put two small grilled peppers in. It is not quite traditional – most often cevizli is served without. But I think it does something good for both the taste and the consistency, so I get it in. The paste / dipping becomes a little less compact if you come pepper in.
There are many different recipes for this dish. The original only contains bread, pepper paste, walnuts, salt and a little onion. But there are many variants, where you can also add tahini, lemon, pomegranate syrup, more cumin, onion or garlic, roasted hazelnuts and a little cinnamon or mint. So yes, there is reasonably free play, and it’s just about trying out, what you like.