The Hirshon Turkish Walnut & Red Pepper Dip – Acuka

Citizens, behold the Turkish variant to Muhammara, the Syrian red pepper and walnut dip that is a favorite snack of TFD! 🙂 In Western Turkey it is known as acuka (pron: a-joo-ka) but the further south you go, especially to the southeast, it becomes muhammara. The recipe actually originates from the city of Aleppo in Syria.

The big difference in the Turkish variant is the use of a range of herbs and spices that really bring the flavor up to a whole new level! It also includes some tomato paste that helps mellow the flavor profile and adds sweetness as well.

This is a delicious party dip and in fact thanks to the walnuts, garlic and pomegranate is also exceedingly good for you – I dictate that you try this recipe post haste, Citizens! 🙂

Battle on – The Generalissimo

The Hirshon Turkish Walnut & Red Pepper Dip – Acuka

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• Total Time: 0 hours

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Ingredients

Units USM Scale 1x2x3x

• 1 cup organic walnuts, preferably heirloom
• 4 cloves garlic1/4 cup toasted bread crumbs
• 2 roasted red peppers, I prefer one hot and one sweet
• 5 tablespoons tomato paste1 lemon, juicedSalt
• 1 teaspoon of each: black pepper, paprika, cumin, spearmint, urfa biber pepper flakes
• 1 sprig soft fresh thyme, chopped
• 1/4 cup Turkish olive oil, more if needed
• 2 tablespoons pomegranate molasses (Optional but highly recommended)

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Instructions

1. Roasting – In an authentic Acuka, the walnuts are first crumbled and then dry-roasted in a frying pan placed over a low flame until they start to release their natural oils. The addition of properly roasted walnuts lends their dominant flavor to the dish. Briefly pulse dry-roasted walnuts to a coarse sand consistency and put in a separate bowl.
2. In the same unwashed food processor, chop the garlic and toasted bread finely.Combine and process all remaining until somewhat smooth. While machine is running, pour in the olive oil. Make sure not to over-mix since the texture should not be too creamy. If it is too dry for you, add more tomato paste or olive oil, as you see fit.
3. Stir in walnuts and serve over toasted bread or pita wedges.

• Prep Time: 0 hours
• Cook Time: 0 hours
• Category: Recipes

Nutrition

• Calories: 1199.3 kcal
• Sugar: 32.61 g
• Sodium: 1956.18 mg
• Fat: 26.76 g
• Saturated Fat: 4.94 g
• Trans Fat: 0.1 g
• Carbohydrates: 199.57 g
• Fiber: 16.62 g
• Protein: 41.95 g
• Cholesterol: 0.0 mg