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Epicurious

Cevisli Biber

This is another wonderful Turkish paste which makes a delicious canapé spread.

Recipe information

  • Yield

    serves 8

Ingredients

4 large red bell peppers
1 cup finely chopped walnuts
4 cloves garlic
Salt
Juice of 1/2–1 lemon
1 tablespoon extra-virgin olive oil
Pinch of chili pepper or flakes

Preparation

  1. Roast the peppers by turning them under the broiler or in the hottest oven until their skins blacken and blister, then skin them and remove the seeds (see page 84). Blend the peppers to a paste in the food processor, add the rest of the ingredients, and blend very briefly—just enough to mix them well.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSpreadsTurkishMiddle EasternBell PepperVegetableWalnutNutStarterDinnerDairy FreeGluten FreeVeganVegetarianEasyQuick5 Ingredients or FewerBroilFood ProcessorCookbooks
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