45 minTraditional Abugannuş Mezze
A delicious Antakya mezze where roasted eggplants and peppers meet fresh vegetables and olive oil.
Easy · 45 min
Walnut Dried Pepper Meze
A brand new homemade meze where dried red peppers meet walnuts and pomegranate molasses, bringing a fresh breath to your table.
- Prep
- 15 min
- Cook
- 10 min
- Time
- 25 min
- Servings
- 4
- Calories
- 180
- Level
- Easy
- Heat
- Medium heat
- Region
- turkish
- Vegetarian
- Vegan
- Gluten-free
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 8 dried sweet red peppers
- 1 cup ground walnuts
- 2 cloves crushed garlic
- 2 tablespoons pomegranate molasses
- 3 tablespoons extra virgin olive oil
- 1 teaspoon cumin
- 1 teaspoon salt
- Half a bunch of fresh mint (for garnish)
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Boil the dried red peppers in hot water for about 10 minutes until soft, then drain.
- 2
Remove the stems of the boiled peppers and transfer them to a food processor.
- 3
Add the ground walnuts, crushed garlic, cumin, and salt.
- 4
Process the ingredients until you get a smooth consistency.
- 5
Transfer the mixture to a bowl, add pomegranate molasses and extra virgin olive oil, and mix with a spatula.
- 6
Garnish with fresh mint leaves, let it rest for 15 minutes, and serve.
Note. Do not throw away the water you used to boil the peppers; if the dip is too thick, you can use a few tablespoons of this water to adjust the consistency.
Questions
Can this meze be made spicy?
Yes, you can increase the spice level by replacing some of the dried sweet peppers with hot dried peppers.
How long can it be stored?
You can store it in an airtight container in the refrigerator for 4-5 days while maintaining its freshness.
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