Red pepper and walnut dip (Yogurtlu kozlenmis biber)

Turkish cuisine is dominated by meze food, and the star of these tables is the dips. There are literally hundreds of dips across the country, varying by 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 variation of the roasted red pepper dip, but distinct from Muhammara, a spicy walnut and red pepper dip flavoured with pomegranate molasses.

The tone of this super simple dip is subtle; the smoky aromas of charred red peppers are smoothed out with yoghurt. The walnuts add a wonderful nuance, the pul biber adds a hint of heat, and the scent of dill completes the flavour profile. Delicate and addictive, this dip is perfect on any meze table or as a crudités starter. I served it with kebabs, which complemented the grilled meats beautifully.

This is a fantastic cookbook by a British chef who specialises in cuisines from the Middle East and Turkey. It is filled with recipes for kebabs, stews, other Turkish favourites, and some more contemporary dishes. Everything I have cooked from this book has been fantastic; it is one of my favourite Turkish cookbooks.

For more wonderful recipes from this cookbook, click here.

Ingredients:

4 red bell peppers

2 tablespoons olive oil

3/4 cup yoghurt, Greek preferred for a thicker dip

Juice of 1/2 lemon or one 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 until they are charred all over and the skin has loosened. Turn the peppers every 3-4 minutes to get an even char on all sides. Cool and remove the stems, skins, and seeds.

Combine the peppers and all other ingredients in a small blender and purée until smooth. Taste and adjust tartness with lime juice, salt, and spice with the pul biber flakes. Add the chopped walnuts and mix well.

Serve in a bowl topped with a walnut and a sprinkling of pul biber flakes.