This classic Gaziantep spread is made by blending walnuts with roasted red pepper paste, pomegranate molasses and stale bread crumbs. Serve it on bread or with vegetable sticks. It keeps in the fridge for several days, making it a handy dip for picnics and outings.
Roughly chop the walnuts and crumble the stale bread.
Process the walnuts, stale bread crumbs, red pepper paste, Turkish red pepper flakes, crushed garlic, pomegranate molasses, cumin and olive oil until you have a lightly textured spread.
Refrigerate the spread for at least 20 minutes so the flavors can meld. Drizzle a little olive oil over it before serving.
Do not process the spread until smooth; leave it slightly coarse to preserve its texture. Let it rest before serving so the flavors can meld. Allergens: contains walnuts and wheat (gluten).
Ceviz pahalı geldiği için yarısını fındıkla değiştirdim, tat biraz daha hafif kaldı ama yine de güzel oldu. Nar ekşisi bulamayınca limon suyuyla denedim, ekşiliği farklı ama fena değildi.
Fındık iyi bir alternatif, sadece ceviz kadar yoğun bir acı-tatlı denge vermez. Limon suyu da işe yarar ama nar ekşisinin meyvemsi notunu tam karşılamaz.
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