Turkish cuisine is dominated by meze food, and the star of these tables are the dips. There are literally 100's of dips across the country, changing with region and territory. Served in small bowls with fresh pita bread or simit, these dips are a treat at any time of the day.
This dip is a version of the roasted red pepper dip but very distinct from Muhammara, a spicy walnut and red pepper dip with pomegranate molasses.
The tone of this super simple dip is subtle, the smoky aromas of charred red peppers smoothen out with yogurt. The walnuts add a wonderful nuance, the pul biber adds a hint of heat, and the scent of dill completes the flavor profile. Delicate and addictive, this dip is perfect on any meze table or as a crudités starter. I served it with kebabs, it complimented the grilled meats beautifully.
This is an amazing cookbook by a British chef who specialized in cuisines from the Middle East and across Turkey. This book is filled with recipes for kebabs, stews and other Turkish favorites, as well as, some more contemporary dishes. Everything I have cooked from this book has been fantastic, this is one of my favorite Turkish cookbooks.
For more wonderful recipes from this cookbook, click here.
4 red bell peppers
2 tablespoons olive oil
3/4 cup yogurt, Greek preferred for a thicker dip
Juice of 1/2 lemon or 1 lime
2 garlic cloves, chopped
1 teaspoon Aleppo pepper, or pul biber flakes
1/3 cup walnuts, lightly toasted + 1 tablespoon chopped
2 tablespoons dill
Salt, to taste
1 teaspoon pepper
Broil the peppers in the oven till charred all over and the skin has loosened. Turn the peppers every 3-4 minutes o get an even char on all sides. Cool and remove the stems, skins, and the seeds.
Combine the peppers and all other ingredients in a small blender and purée to a smooth paste. Taste and adjust tartness with lime juice, salt, and spice with the pul biber flakes. Add the chopped walnuts and mix in well.
Serve in a bowl topped with a walnut and a sprinkling of pul biber flakes.