Turkish red pepper and walnut spread (Cevizli biber)

This Turkish dip happens to be one of my all time favorite mezza, right after homemade hummus! It is smoky , packs a real flavor punch with layers of  herbs, nutty walnuts, sweetness from the sundried tomatoes and smokiness from the pepper. I love this on pita bread or with pita chips, as a dip with baby carrots or cucumbers, it is heavenly with lavash crackers, you can also use it as a topping for pizza or manakeesh.

turkish-spread-with-roasted-peppers-and-walnuts

This spread plays on the same flavor notes as Muhammara but the flavors here are more intense because there is no bread crumbs to dilute them . I also love the refreshing herb and spice notes in this Turkish spread that are missing or less pronounced in Muhammara

Turkish red pepper and walnut spread

Turkish red pepper and walnut spread

3/4 cup walnuts

1 cup roasted red peppers peeled (see notes)

1/2 cup sun-dried tomatoes packed in oil (you can replace this with tomato paste)

1/3 to 1/2 cup olive oil

1/2 teaspoon cinnamon

1 teaspoon dried basil

1 tablespoon paprika

1 tablespoon dried mint

1 teaspoon cumin

1 clove garlic chopped

Salt and black pepper to taste

Directions:

Simply place all the ingredients in your food processor and process till you get to the consistency that you like, you can make this as smooth or as chunky as you like

Place in an air tight container and store in the fridge for up to 10 days or in the freezer for 6 months

Turkish pepper and walnut spread.jpg

Notes:

You can find roasted red peppers in jars in the supermarket, usually with Mexican food.

If you can’t find them, simply place one red pepper on your gas hub on medium flame and turn it every couple of minutes until it is charred. Place in a glass container and cover with cling film and leave for 10 minutes, the trapped steam will make peeling the pepper really easy.Peel the charred skin off, DO NOT wash the pepper because you will lose all the smoky flavor. I find that using kitchen tissue to wipe off the small bits that remain after peeling is the best way to get rid of all the charred skin

هذه الوصفه من الوصفات المحببه جدا لي و لاسرتي..بامكانكم الاستمتاع بها كمقبلات مع الحمص و المتبل او بامكانكم تقديمها مع اللحوم المشويه او تحضير المناقيش باستخدامها. مكونات الوصفه الاساسيه قريبه جدا على المحمره و لكن غياب القرشله و زياده الاعشاب العطريه يعطيها نكهه مميزه جدا تستحق التجربه

تغميسه الفلفل المشوي مع الجوز التركيه

3/4 كوب جوز

1 كوب فلفل احمر مشوي و مقشر

1/2 كوب زيت زيتون

1 ملعقه صغيره كمون

1/2 ملعقه صغيره قرفه

1 ملعقه صغيره ريحان

1/2 كوب  بندوره مجففه محفوظه بالزيت او ممكن استبدالها برب بندوره

1 معلقه كبيره بابريكا

1 ملعقه كبيره نعنع ناشف

ملح و فلفل اسود حسب الرغبه

1 سن ثوم

نضع جميع المكونات في الخلاط و نخلطها حتى يصبح المزيج متجانس…بامكانكم الاستمرار بالخلط حتى يصبح المزيج ناعم تماما او بامكانكم تركه خشنا قليلا.. الامر عائد لذوقكم

توضع في وعاء محكم الاغلاق و يمكن الاحتفاظ بها في الثلاجه مده اسبوع الى 10 ايام او في الفريزر مدة 6 اشهر

Turkish red pepper and walnut spread by chef in disguise.jpg
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