Tatlı biber salçası, literally “sweet pepper paste”, and acı biber salçası, literally “hot pepper paste”, are the two most used condiments in Turkey. Moroccan harissa, Korean gochujang sauce, and Middle Eastern zhoug sauce are among the top on my list of favorite spicy chili pastes. It is probably the most used condiment in Turkey and is the secret ingredient to the most delicious Turkish food. You can find long red chiles in most Middle Eastern markets, known by the names Urfa biber or Isot pepper (they have a having a smoky, raisin like taste). It is also found in menemen, a Turkish dish made with eggs, tomato, green pepper, and onion, cooked in olive oil, similar to shakshuka.

As soon as I was old enough to start making the delightful soup myself, it became a regular winter warmer in my household. Fill silicone ice cube trays with the paste, then freeze for 24 hours before transferring the cubes into freezer storage bags. Made from Mild red peppers, this paste is used extensively in Turkish, Mediterranean and Middle Eastern dishes. Add the garlic followed by the green peppers (sivri biber) and cook, stirring occasionally, until the vegetables soften, about 5 minutes.In addition, its percentage of vitamin C is four times higher than that of citrus fruits, so as to promote the absorption of iron, the development of muscles and the resistance of the organism to infections. As the menemen mixture has a lot of tomatoes and vegetables, the consistency will be wetter than plain scrambled eggs.

Perhaps a local name but when I looked up what they were, they looked exactly like Hungarian sweet peppers. This step is clearly considered to be the first source documenting the arrival of peppers in Hungary, therefore around 75 years after the discovery of America and the arrival of seeds in America. On the other hand, the Hungarian monks would have tried to remove the hot peppers believing that the hot taste was evil. Red bell peppers– If you live in Europe or the Middle East, you may be able to get your hands on some of the actual Turkish red peppers.To get the best, roasted flavour we prefer to char our red peppers over the naked flame of our gas hob. between 80 and 90 grams) and measures between 6 and 8 inches (15 and 20 cm) long with a cylindrical or flat shape and two marked lobes. Bazı biberler çok su veriyor,uzun süre süzgeçte bırakıp süzülmesini sağlamak ve daha fazla kaynatmak gerekebiliyor. You could also use tomato paste and Turkish red pepper paste instead of only Turkish red pepper paste.