This Hatay spread blends softened peppers, walnuts, and pomegranate molasses into a bold southern table dip.
15 min prep
Keeps the screen on · step-by-step guide · built-in timer
Soften the dried red peppers in hot water for 10 minutes, then drain until no excess water remains.
Put the peppers in a processor with walnuts, pomegranate molasses, olive oil, and cumin.
Pulse until it becomes a spread, but do not turn it fully liquid.
Chill the Hatay-style walnut pepper spread and serve on a meze plate.
💡 Tip: Soften the peppers without soaking them too long; the color stays bright.
🍽️ Serving suggestion: Serve cold with lavash and a drizzle of olive oil.
~168
kcal calories
4
g protein
8
g carbs
13
g fat
2g
Sugar
1.3g
Fiber
1.5mg
Sodium
1.8g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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