Red pepper, walnut and bread dip

Red pepper, walnut and bread dip

Muhammara

By
From
Eat Istanbul
Serves
6
Photographer
David Loftus

This simple dip is most often found as part of the traditional Turkish breakfast buffet alongside egg dishes, salads and yoghurt and honey.

Ingredients

Quantity Ingredient
3 tablespoons extra virgin olive oil
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
2 slices stale ciabatta-style bread, crusts removed
or 30g coarse, dried breadcrumbs
1 teaspoon ground cumin
80g roughly chopped walnuts
2 tablespoons turkish red pepper paste
1 tablespoon concentrated tomato puree
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
slices bread or toast

Method

  1. Heat the olive oil in a frying pan over medium heat and sauté the onion and garlic until softened and golden brown or for about 7–8 minutes.
  2. Transfer the onion and garlic to a food processor, add the bread and cumin, season generously with sea salt and freshly ground black pepper and blend to a smooth paste.
  3. Add the walnuts, red pepper paste and tomato purée and blend to a smooth paste. Transfer to a bowl and serve with bread or toast.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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