Monday, September 27, 2010

Turkish Walnut Red Pepper Dip


A few years ago, I discovered Central Market cooking classes...so much fun, I highly recommend them!  A wonderful Turkish woman who lived in Austin at the time, Ozlem Warren, did several classes on Turkish cooking, all of which have given me great recipes.  She has since moved to England, but still does a class when she comes to Texas to visit, so keep an eye out!  This is one of my favorites, a go-to dip recipe.  If you enjoy this dip, I highly recommend you check out her blog Ozlem's Turkish Table.  She continues to post wonderful Turkish recipes there.


Walnut Red Pepper Dip (Cevizli Biber)
3 slices of stale white bread, crusts removed
⅓ cup yellow onion, chopped
4 tablespoons red pepper paste
1 cup English walnuts, shelled
1 teaspoon ground cumin
pinch of salt
5 tablespoons extra virgin olive oil
2 tablespoons water

Grind the walnuts, onion, cumin, salt, and red pepper paste in the food processor. Soak the bread in water and squeeze the excess water. Crumble the bread and add to the mixture in the food processor. Add the olive oil and water and blend to make a smooth spread. If it appears too thick, add a little more olive oil.
To serve, place the spread in a bowl. Pour 1 tablespoon extra virgin olive oil all over and sprinkle with 1 teaspoon read pepper flakes. Serve with toasted baguette slices or flat bread.

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