Adjika – Acuka
I am slowly extracting the recipes that I prepared and photographed months ago from my archive. When I like my new recipes more than my previous recipes, the old ones start to wait in the drafts. After a couple of minutes, exactly 15 recipes were saved in the drafts.
Adjika is a recipe that I love to spread on lightly toasted bread, whether for breakfast or as an appetizer. The fact that it has garlic in it also attracts me. If you like tomato and pepper paste like me, you should definitely try it. If the tomato paste you will use is salty, I recommend that you do not add salt. I did not give the exact measure of spice, but I recommend using less than half of 1 teaspoon.
I roast it because I love the roasted flavor of tomato paste, but if it suits your taste, you can prepare it by mixing all the ingredients raw. Love…
Adjika – Ingredients for Acuka Recipe
- 5 tablespoons of tomato & pepper paste (you can find it as pistachio paste in the markets)
- 3 cloves of garlic
- 1 cup crushed walnuts
- Half cup of crumbled bread crumbs
- ¼ cup olive oil or 2 tablespoons margarine
- Black pepper, paprika, cumin, salt
- (optionally dried basil and thyme)
Adjika – How to Make Acuka Recipe?
- First, crush the garlic thoroughly in a pestle.
- Take the oil in the pan and add the tomato paste and fry it on medium heat for about 5 minutes until the tomato paste is crushed and gives its smell.
- Add the spices to the roasted tomato paste and fry for 1 more minute, finally add the crushed garlic and fry for 1 more minute and remove from the stove.
- Add the crushed walnuts and bread crumbs into the mixture you take from the stove, mix and cool.
- After resting the prepared adjika in the refrigerator, garnish with walnut kernels and serve.
hm, it's very nice, it's a good snack when you make it, it looks good
I tried it with a spoon of tomato paste, 3 spoons of sweet pepper paste and a spoon of hot pepper paste. My garlic was big cloves and I added poy spice, it was very good. Thanks for the recipe.
I really like your recipe. Especially since it is made by roasting tomato paste, it does not taste raw paste and it is very delicious. I add a spice mix, try poy, as a spice. There are various spices and herbs such as cumin, cemen, mint, thyme, red pepper, etc. in the poo.
It is quite wrong to call a breakfast or appetizer made in this way as cemen, or even if it does not contain cemen. Cemen seed is a kind of spice and is an indispensable part of the mixture that is plastered on the outside of the meat while preparing the pastrami. Cemen is a light brown, yellowish, amorphous seed used by grinding. The smell that permeates our body when we eat bacon is the smell of cemen. In some places, especially in India, its green leaves are used a lot in cooking.
http://en.wikipedia.org/wiki/Fenugreek
i think acuka and muahmmara are mixed… fenugreek powder is used in muhammara, however, fenugreek powder is not used in this recipe.. fenugreek means fenugreek other than pastrami, there is no walnut or bread etc. in it..but when you scan the web as çemen, you come across a muhammara or acuka recipe?? I didn't understand either, I guess the local names are changing. Anyway, when she gets pregnant, she doesn't look at the name of the person, she even gets up and does it without being lazy..we learned :))
Hello . Dear participants, comment owners. There is no such thing as Acika or Acuka. It is a completely made-up degenerate topic.
1 -ACIGA …There is and ABHAZ means salt.
2-I will also present the truth and the execution of what you are talking about and trying to emulate.
The name of this food also comes from ABHAZ language and its real pronunciation is PIRBILCIGA, that is, pepper paste with additives, and it can be consumed as a tasting, appetizing and walnut variety in all meals and on the table.
PIRPILCIGA . It is produced by first boiling the hot peppers well and then passing them on a flat stone or by passing them through machines at a rate of one third, by mixing basil, coriander and kinzi at a rate of one-third according to your taste. You can consume them by adding a great aroma and flavor to every dish throughout the year.
PIRBILCIGA IS A DELICATION AND HEALING EXISTING FOR THOUSANDS OF YEARS IN THE ABKhazian, Circassian and Chechen cuisines.
The remaining recipes are fabrications and personal inventions .
I mix the same with a margarine with olive oil and bring it to a consistency to be spread on the bread. it's getting amazing...
This is a spice used by the Abkhazians. The name Acuka comes from there. It is also prepared without walnuts. It is used in Abkhazian dishes.
Do we use 5 scoops of both tomato paste types?
In our region, they call it grass, if you put it on the bazlama and put yogurt on it, even if it tastes inedible, I would like to eat it.
:) it is exactly the same in our region. When you wrote, you hurt me too, heee, dirty.
it's not called adjika, it's fenugreek.
There is no walnut crumbled bread in fenugreek.
You do not know fenugreek.
I MAKE IT BY ADDING BOILED BEANS INTO THESE SAME INGREDIENTS, I MIX IT WELL IN A BLENDER. IT IS VERY BEAUTIFUL AS A MEZE.
I leave it roasting in it, it's great try it
Recently, my wife also wanted this recipe, but we couldn't think of the name. I love it too, with a cup of tea on toast :)
Thanks for your recipe.
The name of this recipe in antep is muhammara. I advise