Acuka, the walnut-and-pepper paste of Hatay cuisine, is made with pomegranate molasses and olive oil. It's a spicy breakfast paste served spread on bread or as a side meze.
Chop the walnut kernels coarsely with a knife or food processor; do not grind them into a powder.
In a bowl, knead the chopped walnuts thoroughly with pepper paste, pomegranate molasses, olive oil, and red pepper flakes.
Rest the paste in the refrigerator for at least half an hour, then serve with bread slices.
Important: You can thicken or thin the paste's consistency by adjusting the ratio of walnuts and pepper paste. Allergen: contains walnut (nuts); those with a nut allergy should be careful. Note: The spiciness level varies with the amount of red pepper flakes and can be reduced to taste.
If you let the acuka rest in the fridge overnight, the ingredients meld together and the flavor noticeably improves.
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