Chilli walnut dip (cevizli biber)

This Turkish walnut dip recipe is quick and easy. Thick and slightly tangy from the pomegranate extract it goes beautifully with fresh Turkish pide. It would be a great appetiser served alongside some other dips when entertaining for a crowd.

Cevizli biber (chilli walnut dip)

• serves

  6

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 1 cup walnuts
• 2 tbsp Turkish chilli paste (biber salca)
• 1 tsp cumin
• 1 small onion, diced
• a little water
• 2 tbsp pomegranate extract or molasses
• 2 tsp olive oil

Instructions

Place walnuts in food processor, process until finely ground.

Add chilli paste, cumin, onion, water and some salt and process to a smooth paste.

Stir through pomegranate extract and olive oil and serve with warm Turkish pide.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.