Acuka (Turkish Breakfast Spread)

What Is Acuka?

Acuka is a popular savory breakfast spread, also known as kahvaltılık sos (breakfast sauce) in Turkish cuisine. Made with walnuts, tomato and pepper pastes, olive oil, garlic and spices, it has a rich, spicy and aromatic flavor.

Depending on where you are in Türkiye, you might hear acuka called by different names like Acika or Çemen. Some people also know it as fakir sucuğu, which translates as "poor man's sausage". The garlic and spices give it a flavor that can remind people of Turkish sucuk, which is where this nickname comes from.

Although it is considered a breakfast food in Türkiye, we also love serving acuka as a meze with bread on the side.

Many families make a batch and keep it on hand for breakfasts and snacks. In fact, there is usually a jar of acuka in our fridge too. When we feel a little hungry between meals, we spread some acuka on a slice of bread to satisfy a small craving.

A Savory Breakfast Spread?

When you hear "breakfast spread", you probably think of something sweet. Acuka is not sweet at all. It is the opposite: savory, spicy and garlicky.

In Türkiye, savory foods play a big role at breakfast, and acuka is one of the most popular spreads on the breakfast table. We usually spread it on bread or simit and enjoy it alongside cheese, olives, tomatoes and cucumbers.

About The Ingredients

Having spent most of our lives in Türkiye, we've eaten countless versions of acuka over the years. One thing we've learned is that there is no single way to make it. Some people use more walnuts, some add extra garlic, and some prefer it much spicier.

The recipe we're sharing here is simply the version we enjoy most.

You only need a handful of ingredients to make acuka.

• Walnuts: They give acuka its rich texture and nutty flavor. 
• Tomato Paste: Known as domates salçası in Turkish, tomato paste adds depth and a slightly sweet flavor that balances the spices. You can find a Turkish product online or just use your regular tomato paste.
• Turkish Red Pepper Paste: Called biber salçası in Turkish, this is one of the key ingredients in acuka. You can usually find it at Middle Eastern stores, Turkish markets or online. One of the most popular brands is Öncü, which sells both mild (tatlı) and spicy (acı) versions. We recommend using the mild one for this recipe.
• Garlic: Use fresh garlic cloves for the best flavor. We don't recommend substituting garlic powder here.
• Spices: We use cumin, pul biber (Turkish red pepper flakes), black pepper and oregano (or thyme). If you can't find pul biber, Aleppo pepper is a good substitute.
• Olive Oil: It brings everything together and helps create the perfect spreadable consistency.

How To Make Acuka

One of the things we love most about acuka is how easy it is to make. There is no cooking involved. Just mix everything together and it's ready to serve.

First, chop the walnuts in a food processor. You don't want finely ground walnuts here. The pieces should still be quite noticeable. Depending on your food processor, 2-3 pulses are usually enough.

If you want more control over the texture, simply chop the walnuts by hand on a cutting board. That's what we usually do.

In a bowl, combine the tomato paste, pepper paste, garlic, cumin, pul biber, black pepper, oregano and olive oil. Mix well until everything is evenly combined.

Add the chopped walnuts and stir again.

That's it. Your acuka is ready to serve. Drizzle a little extra olive oil over the top before serving.

Do We Add Salt?

We don't add salt because the tomato paste and pepper paste we use already contain salt, and we find that it is enough.

That said, the amount of salt can vary from brand to brand.

Our recommendation is to mix everything together first and then taste it. If you think it needs more salt, add a little and mix again.

Is Acuka Spicy?

Yes, acuka does have some heat, but we wouldn't call it very spicy.

In our recipe, most of the spice comes from pul biber (Turkish red pepper flakes). It adds a mild warmth rather than intense heat. The garlic, cumin and pepper paste also contribute to acuka's bold flavor.

If you prefer a milder acuka, use mild pepper paste (tatlı biber salçası) and reduce the amount of pul biber. If you like spicy foods, feel free to add more pul biber or use hot pepper paste (acı biber salçası) instead.

Serving Suggestions

The simplest way to enjoy acuka is to spread it on a slice of fresh bread and dig in.

We often serve it as part of a Turkish breakfast alongside cheese, olives, tomatoes and cucumbers. It is also a great addition to a meze table and pairs beautifully with warm pide bread.

Another way we enjoy it is as a quick snack between meals. Having a jar of acuka in the fridge means there is always something flavorful to spread on bread or simit when hunger strikes.

You can also spread it on toast or use it in sandwiches for an extra layer of flavor.

Can I Make It Ahead?

Absolutely. In fact, acuka is one of those foods that is usually made ahead of time rather than served immediately.

Once mixed together, the flavors have time to develop, making acuka even more flavorful after a few hours in the fridge. That's one of the reasons many Turkish families keep a jar of it on hand.

If you are making acuka for a breakfast gathering or a meze spread, feel free to prepare it a day or two in advance. It keeps well in the refrigerator, and we'll talk more about storage below.

Storage

Store acuka in an airtight jar or container in the refrigerator. It will keep well for up to 2 weeks.

For the best flavor and freshness, always use a clean spoon when serving.

Keep a thin layer of olive oil over the surface of the acuka. After each use, smooth the surface and drizzle a little more olive oil on top before returning it to the fridge. This is how people store acuka in Türkiye. The olive oil acts as a protective layer and helps prevent the acuka from drying out.

If the acuka becomes a little thick after sitting in the fridge, simply stir it and add a small drizzle of olive oil if needed.

More Recipes For Turkish Breakfast

If you enjoyed this acuka recipe, here are a few more Turkish breakfast recipes to try:

• Menemen
• Turkish Tea
• Yumurta Kapama (Boiled eggs in spiced butter sauce)
• Spinach and Cheese Börek
• Pogaca