Name: Acuka (Walnut and Red Pepper Spread)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1 cup walnuts, about 4 oz; toasted and pulsed to a coarse meal; 2 tbsp red pepper paste (biber salçası), substitute 1 tbsp tomato paste plus 1 tbsp roasted red pepper puréed; ½ cup fine dried breadcrumbs, plain, unseasoned; 3 tbsp extra-virgin olive oil, divided; 1 tsp pul biber, or Aleppo pepper; mild and fruity; ½ tsp ground cumin, toasted in the oil for aroma; 1 cloves garlic, crushed to a paste; 1 tbsp pomegranate molasses, nar ekşisi; adds sourness; ½ tsp fine sea salt, adjust to taste

Ingredients

1 cup walnuts, about 4 oz; toasted and pulsed to a coarse meal
2 tbsp red pepper paste (biber salçası), substitute 1 tbsp tomato paste plus 1 tbsp roasted red pepper puréed Swap
½ cup fine dried breadcrumbs, plain, unseasoned
3 tbsp extra-virgin olive oil, divided Swap
1 tsp pul biber, or Aleppo pepper; mild and fruity Swap
½ tsp ground cumin, toasted in the oil for aroma
1 cloves garlic, crushed to a paste Swap
1 tbsp pomegranate molasses, nar ekşisi; adds sourness Swap
½ tsp fine sea salt, adjust to taste

Equipment

dry skillet, small skillet, food processor, mixing bowl

Method

Toast the walnuts in a dry skillet over medium-low heat for 4 to 5 minutes, shaking, until fragrant. Cool, then pulse in a food processor to a coarse, sandy meal. Stop before it turns into a paste, because the walnut oil will release and turn it greasy.
Warm 1 tablespoon of the olive oil in a small skillet over medium-low heat for 30 seconds. Add the pul biber and cumin and stir for 20 to 30 seconds until fragrant. Do not let them scorch.
Remove the pan from the heat and stir in the red pepper paste, the crushed garlic and the pomegranate molasses until smooth.
Add the walnut meal and breadcrumbs to the pan and stir until evenly coated.
Stir in the remaining 2 tablespoons of olive oil and the salt, a little at a time, until the mixture is moist and crumbly and holds together when pressed. Taste and add more molasses or salt if needed.
Let the acuka cool, then press it into a shallow dish and drizzle with olive oil. Serve at room temperature with bread or raw vegetables. Refrigerate covered for up to 5 days.

Nutrition per serving

Calories: 365
Protein: 7g
Carbs: 20g
Fat: 30g
Fiber: 3g

Protein 7%Carbs 21%Fat 71%

Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.

turkish · meze · appetizer · vegetarian · spicy · walnuts

Ingredients

Equipment

Method

Nutrition per serving

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