Muhammara / Cevizli Biber (Walnut and Red Pepper Paste Dip) Recipe

Muhammara, or Cevizli Biber as we call it in Antakya, is our favourite dip vand is also enjoyed throughout the Middle East with variations.

It is one of my mother’s signature recipes and this version comes from her historic hometown, Antakya (ancient Antioch), and has been a part of every family get together.

Whenever I make it abroad, I feel I am back home. It is easy to make and has a deliciously nutty flavour that makes you want to come back for more.

This recipe is taken from Sebze by Ozlem Warren (Hardie Grant, £28), Photography by Sam A Harris.

Read Özlem's interview with Sous Chef about the food that inspires her.


Ingredients for Muhammara / Cevizli Biber


How to make Muhammara / Cevizli Biber

  1. Soak the bread in water in a small bowl. Blitz the walnuts, onion, red pepper and tomato pastes, cumin and a pinch of salt in a food processor.
  2. Squeeze the excess water out of the bread and crumble it into the food processor, add the extra-virgin olive oil and water, and blitz to a smooth spread. If it appears to be too thick, add a little more olive oil.
  3. Check the seasoning, adding more salt to taste.
  4. Transfer the spread to a small serving plate or bowl. Drizzle with a generous amount of extra-virgin olive oil all over and sprinkle with pul biber.
  5. Check the seasoning, adding more salt to taste.
  6. Transfer the spread to a small serving plate or bowl. Drizzle with a generous amount of extra-virgin olive oil all over and sprinkle with pul biber.
  7. Serve with flatbreads or crackers.
  8. Prepare ahead: Fantastic to prepare ahead, it will keep in the refrigerator for 3–4 days if stored in an airtight container.
  9. Serving suggestions: Serve as part of a meze spread. We love it as a side to Turkish Şakşuka with  Balon Ekmek. It makes a fantastic spread in sandwiches, too.
  10. Prepare ahead: Fantastic to prepare ahead, it will keep in the refrigerator for 3–4 days if stored in an airtight container.
  11. Serving suggestions: Serve as part of a meze spread. We love it as a side to Turkish Şakşuka with  Balon Ekmek. It makes a fantastic spread in sandwiches, too.
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