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.
Ingredienser
- 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.
Noter
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.