Antep Ezmesi: Spicy Tomato and Pepper Spread from Gaziantep

Put the dried red peppers and sun-dried tomatoes in a heatproof bowl. Pour over enough boiling water to cover by about 2.5 cm (1 inch). Cover and let stand until soft and pliable, about 15 minutes. Reserve 2 tablespoons of the soaking liquid, then drain well, pressing gently to remove excess water.

While the peppers soak, toast the walnuts in a dry skillet over medium heat, tossing often, until fragrant and lightly golden, 3 to 4 minutes. Transfer to a plate to cool completely, then chop finely. Toasting is optional but deepens the spread's nutty backbone.

In a food processor, combine the drained peppers, sun-dried tomatoes, garlic, toasted walnuts, olive oil, tomato paste (if using), cumin, salt, and reserved soaking liquid. Pulse until you have a thick, slightly coarse paste, scraping down the sides as needed. Do not over-process; a little texture is traditional.

Add the pul biber and lemon juice, then taste. Adjust salt, heat, or lemon to your liking. If the mixture is too thick, blend in a teaspoon of water or olive oil at a time until spreadable but still dense.

Transfer the ezme to a shallow bowl, smooth the top, and drizzle with olive oil. Let it sit for at least 10 minutes so the flavors settle, then scatter with parsley and extra chopped walnuts. Serve at room temperature.