Name: Antakya Spicy Purée (Ekşili Antakya)
Prep time: 10 min
Total time: 40 min
Yield: Serves 4
Cuisine: Turkish
Ingredients: 2 large tablespoons tatli biber salçasi (mild Turkish chilli paste) (see note); 2 tablespoons pomegranate molasses (available from Turkish or other Middle Eastern food shops, some supermarkets and online); 30 g (1 oz/¼ cup) coarsely ground walnuts; a few long dried red chillies (optional, for those who like it burning hot), finely chopped; 100 g (3½ oz) sun-dried tomatoes (not those stored in oil), finely chopped; 100 ml (3½ fl oz) extra virgin olive oil, plus extra for drizzling; boiling water

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Istanbul Cult Recipes

By Pomme Larmoyer

Published 2015

About

The city of Antakya, on the Syrian border, is famous for its food and Antakya is where this recipe originates. This spicy little dip is on the menu of the Agora Meyhanesi 1890 in the neighbourhood of Balat, on the bank of the Golden Horn.

Ingredients

100 g (3½ oz) sun-dried tomatoes (not those stored in oil), finely chopped
a few long dried red

Asia
Turkey
Syria
Antakya
Starter
Spicy
Istanbul
Mediterranean
Gluten-free
Vegan

Method

Put the sun-dried tomatoes and chillies (if using) in a small bowl. Pour over boiling water to cover, drizzle with a little olive oil and leave to soak for 30 minutes; drain. Put the soaked tomatoes (and chillies) in a food processor with the biber salçasi, ground walnuts, pomegranate molasses and the 100 ml

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Ingredients

Method

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