Spiced Walnut and Red Pepper Dip - Acuka Recipe
by Ozlem Warren
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Easy
Acuka is a very moreish breakfast dip, popular throughout Türkiye, derived from the Georgian-Abkhazian spread known as adjika or ajika. The Turkish version, of which there are many variations across the country, differs in including both tomato purée (paste) and biber salçası (red pepper paste).
The latter is widely available from Turkish and Middle Eastern stores; you can also make your own. There are similarities, also, with muhammara (or cevizli biber, as it is called in my hometown, Antakya), though that does not include garlic traditionally. Packed full of flavour and goodness, it is very easy to make. Enjoy it as part of a Kahvaltı Tabağı spread over Tırnaklı Pide Ekmek, my husband Angus’s favourite way to eat it, or as a side to grills and pasta.
Ingredients for Acuka Serves: 6
- 200g shelled walnuts
- 3 tablespoons double concentrated tomato purée (paste)
- 3 tablespoons biber salçası (red pepper paste)
- 3 medium garlic cloves, grated
- 6 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- salt and freshly ground black pepper
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pul biber, to serve
How to make Acuka
- Blitz the walnuts in food processor until they are the size of half a pine nut. Take care not to overprocess; you want the dip to have some texture. Place in a bowl, reserving a tablespoon, for later, and combine with the tomato purée, biber salçası, garlic, 4 tablespoons of the extra olive oil, the cumin and dried oregano, to form a chunky paste. Season to taste, bearing mind that the biber salçası is quite salty.
- Spread the dip over a serving plate. Spoon the reserved crushed walnuts over the centre. Drizzle with the remaining extra virgin olive oil and serve with sprinkle of pul biber, if you wish.
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PREPARE AHEAD: I often have a tub of Acuka in the refrigerator. Kept covered, it will keep for 4–5 days. It can also be made with other nuts, such as hazelnuts.
About the author
Originally from Turkey, Özlem is passionate about sharing her homeland's culinary heritage. Her journey began in 2005 when she taught Turkish cookery classes at the Central Market Cooking School in Texas. Moving to England in 2009, Özlem launched her Turkish recipe blog, "Özlem's Turkish Table," connecting with food lovers worldwide. Today, she teaches in many prestigious cookery schools, and has written several cookbooks about the food of Turkey.
