A thick, spicy spread of red pepper paste, ground walnuts, garlic and olive oil, brightened with a little tomato. Known as acuka in western Turkey, it is a breakfast and meze table staple.
A red-pepper-and-walnut spread that originated in Aleppo, Syria, where it is known as muhammara (Arabic for 'reddened'); it spread across the Levant into Turkey, called acuka in the west; served as a breakfast spread and meze (Cooking Gorgeous, Ozlem's Turkish Table).
Deeply savoury and gently fiery, it tastes of roasted red pepper with the rich, earthy crunch of walnut behind it. Garlic and cumin give it backbone, and a swirl of olive oil makes it luscious on warm bread.
Ground walnuts release oils and act as a natural emulsifier, binding the pepper paste and olive oil into a cohesive spread. The fat from nuts and oil carries the pepper's capsaicin and aroma compounds, while resting allows the garlic and spices to diffuse evenly.
Variations
With breadcrumbs for body; pomegranate molasses for tang; smoky roasted-pepper version; spicier southeastern muhammara style.
On the Palate
Where Acuka sits in the Turkish flavor cloud
Ingredients
Serves 6How it's made
8 steps · 15 min
- 14 min
Toast the walnuts lightly, then grind them fairly fine.
Watch outToast the walnuts just until fragrant and barely colored — take them past that and the ground paste turns oily and bitter.
- 22 min
Combine the ground walnuts with red pepper paste in a bowl.
- 31 min
Add a spoonful of tomato paste for colour and tang.
- 41 min
Grate in garlic and add cumin and a pinch of chili.
- 51 min
Pour in olive oil and stir to a thick, spreadable paste.
Watch outDrizzle the oil in and stir until it comes together glossy and spreadable — the nut oils and olive oil should bind it, not leave it wet and loose.
- 61 min
Loosen with a little warm water if it is too stiff.
- 75 min
Season with salt and let it rest so the flavours marry.
Watch outLet it rest at least half an hour before tasting — the garlic and cumin need time to spread through, and it tastes flat if you rush it.
- 82 min
Spread on bread or simit, or serve as a meze with a final swirl of oil.
