Walnut and red pepper paste dip (Muhammara/cevizli biber) from Sebze: Vegetarian Recipes from My Turkish Kitchen (page 97) by Özlem Warren

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Easy puffy bread (Balon ekmek); Baked aubergines, courgettes, peppers with tomato sauce (Turkish şakşuka); Spring onion fritters with fresh herbs (Öcce); Orchard salad with pomegranate molasses (Bostana salatasi); Baked potato chips with pul biber and oregano (Kekikli, pul biberli firin patates); Homemade Turkish red pepper paste (Biber salçasi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute stale wholemeal bread for white bread, red pepper flakes for pul biber, and can use the Turkish red pepper paste on page 218. See recipe for a gluten-free variation.

  • jenburkholder on October 12, 2024

    Too much nut, not enough pepper. Felt stodgy. Still tasted pretty good after a night’s rest in the fridge!

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