Turkish Roasted Red Pepper and Yogurt Spread with Walnuts Recipe
A creamy spread made from roasted peppers, yogurt, and walnuts – a light yet flavorful appetizer for bread or vegetables. In Turkish homes, various spreads and dips appear on the table almost automatically when guests arrive – everyone can dip a piece of bread into whatever they like. This version is milder than typically spicy spreads, so the whole family will enjoy it.
This spread combines the sweetness of roasted peppers, the tang of yogurt, and the crunch of toasted walnuts into a light but satisfying appetizer. It brings a touch of Turkish meze culture to your table and is mild enough to appeal to both adults and children.
Chef's tips
Roast the peppers until the skin is really dark in places – this gives the spread a deeper, slightly smoky flavor. Letting the peppers steam in a covered bowl makes peeling much easier. For the best texture, don’t overblend the walnuts; small crunchy pieces make the spread more interesting.
How to serve
Serve in a shallow bowl, drizzled with a little olive oil and sprinkled with extra walnuts and herbs. Offer alongside warm flatbreads, sliced baguette, or crunchy vegetables like cucumber, carrot, and celery sticks. It also works well as a layer in wraps with grilled vegetables or chicken.
Ingredients
- bell pepper - 3 pieces
- yogurt - 200 g
- walnuts - 40 g
- garlic - 1 clove
- olive oil - 2 tablespoons
- lemon juice - 1 tablespoon
- sweet paprika - 1 teaspoon
- salt - 0.5 teaspoons
- black pepper - 0.25 teaspoons
- parsley finely chopped - 1 tablespoon
Preparation
- Preheat the oven to 220°C with the grill or top heating element on.
- Wash and dry the peppers, then place them on a baking tray lined with baking paper. Roast for 20–25 minutes, turning every few minutes, until the skin is deeply browned and charred in spots.
- Transfer the roasted peppers to a bowl, cover with a plate or foil, and set aside for 10 minutes to steam. Then peel off the skin and remove the cores and thick white membranes.
- Cut the pepper flesh into smaller pieces. Coarsely chop the walnuts and lightly toast them in a dry pan for 2–3 minutes, until fragrant but not burnt.
- Place the peppers, yogurt, olive oil, lemon juice, garlic, paprika, salt, and pepper in a tall container. Blend with a hand blender until smooth.
- Add most of the chopped walnuts (reserve some for sprinkling) and pulse briefly so that small walnut pieces remain in the spread.
- Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.
- Transfer the spread to a small bowl, sprinkle with the remaining walnuts and chopped parsley. Chill in the fridge for at least 30 minutes before serving to let the flavors meld.
Storage
Pastę przechowuj w szczelnym pojemniku, aby nie chłonęła zapachów z lodówki. Przed podaniem zamieszaj, bo może się lekko rozwarstwić.
