This Turkish walnut dip recipe is quick and easy. Thick and slightly tangy from the pomegranate extract it goes beautifully with fresh Turkish pide. It would be a great appetiser served alongside some other dips when entertaining for a crowd.




Skill level

Average: 4.2 (25 votes)


  • 1 cup walnuts
  • 2 tbsp Turkish chilli paste (biber salca)
  • 1 tsp cumin
  • 1 small onion, diced
  • a little water
  • 2 tbsp pomegranate extract or molasses
  • 2 tsp olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place walnuts in food processor, process until finely ground.

Add chilli paste, cumin, onion, water and some salt and process to a smooth paste.

Stir through pomegranate extract and olive oil and serve with warm Turkish pide.