Turkish Roasted Red Pepper and Feta Spread Recipe
A creamy bread spread made from roasted red peppers and salty feta cheese, with garlic and olive oil. In Turkey, spreads like this appear on the breakfast table and as part of a mezze selection, alongside olives and fresh vegetables. The flavor is a bit similar to Greek tirokafteri, but milder and more pepper-forward.
This spread combines the sweetness of roasted red peppers with the salty tang of feta and the nuttiness of toasted walnuts, creating a rich, complex flavor with just a few simple ingredients. It works equally well for breakfast, as part of a mezze platter, or as an elegant party dip.
Chef's tips
Roast the peppers until the skins are really dark and blistered – that’s what gives the spread its deep, smoky flavor. Don’t skip the resting step in a covered bowl; the steam makes the skins much easier to peel. If your feta is very firm, crumble it finely so it blends more easily.
How to serve
Serve in a shallow bowl, drizzle with a little olive oil, and sprinkle with crushed walnuts or a pinch of paprika. Pair with warm flatbreads, crusty sourdough, or crisp vegetable sticks like cucumber, carrot, and celery. It also makes a great spread for sandwiches and wraps with grilled vegetables.
Ingredients
- red bell pepper - 4 pieces
- feta cheese crumbled - 150 g
- walnuts - 30 g
- garlic - 1 clove
- olive oil - 3 tablespoons
- lemon juice freshly squeezed - 1 tablespoon
- sweet paprika ground - 0.5 teaspoons
- hot paprika ground - 1 teaspoon
- salt
- black pepper freshly ground
Preparation
- Preheat the oven to 220°C. Cut the peppers in half, remove the cores and seeds, and place them skin-side up on a baking tray lined with baking paper.
- Bake for 20–25 minutes, until the skin is deeply browned and charred in spots. Transfer the hot peppers to a bowl, cover with foil or a plate, and set aside for 10 minutes.
- Once cooled slightly, peel off the skins – they should come off easily. Cut the flesh into smaller pieces.
- Toast the walnuts in a dry pan over medium heat for 2–3 minutes, shaking the pan often, until they become fragrant and lightly golden. Set aside to cool.
- Place the roasted peppers, crumbled feta, walnuts, peeled garlic clove, olive oil, lemon juice, sweet and hot paprika in a blender or food processor. Blend to a smooth or slightly chunky spread, depending on the texture you prefer.
- Taste the spread and season with salt (carefully, feta is salty) and pepper. If the spread is too thick, add 1–2 more tablespoons of olive oil.
- Transfer to a small bowl and chill for at least 30 minutes in the fridge so the flavors can meld. Serve with bread, pita, or vegetable sticks.
Storage
Pastę przechowuj w szczelnym pojemniku w lodówce. Przed podaniem wyjmij ją 15 minut wcześniej, żeby zmiękła. Po rozmrożeniu dokładnie wymieszaj, bo może się lekko rozwarstwić.
