Muhammara / Cevizli Biber (Walnut and Red Pepper Paste Dip) Recipe
By Ozlem Warren
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Easy
Muhammara, or Cevizli Biber as we call it in Antakya, is our favourite dip vand is also enjoyed throughout the Middle East with variations.
It is one of my mother’s signature recipes and this version comes from her historic hometown, Antakya (ancient Antioch), and has been a part of every family get together.
Whenever I make it abroad, I feel I am back home. It is easy to make and has a deliciously nutty flavour that makes you want to come back for more.
This recipe is taken from Sebze by Ozlem Warren (Hardie Grant, £28), Photography by Sam A Harris.
Read Özlem's interview with Sous Chef about the food that inspires her.
Ingredients for Muhammara / Cevizli Biber
- 70 g (2½ oz) white or wholemeal stale bread (use gluten-free bread if you wish)
- 185 g (6½ oz) shelled walnuts
- ¼ small onion, finely chopped
- 3 tablespoons Turkish red pepper paste (biber salçası)
- 1 tablespoon double concentrated tomato paste
- 2 teaspoons ground cumin
- Sea salt, to taste
- 4 tablespoons extra virgin olive oil, plus extra to serve
- 2 tablespoons water pinch of pul biber or red pepper flakes
- Flatbreads or crackers, to serve
How to make Muhammara / Cevizli Biber
- Soak the bread in water in a small bowl. Blitz the walnuts, onion, red pepper and tomato pastes, cumin and a pinch of salt in a food processor.
- Squeeze the excess water out of the bread and crumble it into the food processor, add the extra-virgin olive oil and water, and blitz to a smooth spread. If it appears to be too thick, add a little more olive oil.
- Check the seasoning, adding more salt to taste.
- Transfer the spread to a small serving plate or bowl. Drizzle with a generous amount of extra-virgin olive oil all over and sprinkle with pul biber.
- Check the seasoning, adding more salt to taste.
- Transfer the spread to a small serving plate or bowl. Drizzle with a generous amount of extra-virgin olive oil all over and sprinkle with pul biber.
- Serve with flatbreads or crackers.
- Prepare ahead: Fantastic to prepare ahead, it will keep in the refrigerator for 3–4 days if stored in an airtight container.
- Serving suggestions: Serve as part of a meze spread. We love it as a side to Turkish Şakşuka with Balon Ekmek. It makes a fantastic spread in sandwiches, too.
- Prepare ahead: Fantastic to prepare ahead, it will keep in the refrigerator for 3–4 days if stored in an airtight container.
- Serving suggestions: Serve as part of a meze spread. We love it as a side to Turkish Şakşuka with Balon Ekmek. It makes a fantastic spread in sandwiches, too.
About the author
Originally from Turkey, Özlem is passionate about sharing her homeland's culinary heritage. Her journey began in 2005 when she taught Turkish cookery classes at the Central Market Cooking School in Texas. Moving to England in 2009, Özlem launched her Turkish recipe blog, "Özlem's Turkish Table," connecting with food lovers worldwide. Today, she teaches in many prestigious cookery schools, and has written several cookbooks about the food of Turkey.
