Showing posts with label biber. Show all posts
Showing posts with label biber. Show all posts

Saturday, September 12, 2020

Roasted Pepper Salad (Kozlenmis Biber Salatasi)

1 lb banana/green/red pepper, washed 
2-3 tbsp vinegar
5-6 tbsp olive oil/canola oil
1 tsp salt to taste
¼ cup fresh parsley, chopped (optional)

Preheat the oven to 400 F (200 C) and place peppers over an oven tray with baking paper. Roast them for an hour or till they turn partly light brown (see the picture). You can also roast peppers over a grill/barbecue. Take out and let them cool down. Then peel and make a cut in the middle lengthwise with a knife (see the picture). In a bowl, combine vinegar, olive oil/canola oil and salt. Stir in roasted peppers, parsley (optional) and mix them all. Cover and leave in the fridge for about 2-3 hours. Then, place the peppers over a serving plate and serve Roasted Pepper Salad with any kind of dish.
ENJOY

Back to Main Page TURKCE
½ kg carliston/yesil/kirmizi biber, yikanip kurulanmis
2-3 yemek kasigi sirke
5-6 yemek kasigi zeytinyagi/ sivi yag
1 tatli kasigi tuz
½ cay bardagi taze maydanoz (istege bagli)

Firini onceden 200 C (400 F)’ye isitin. Yagli kagit koydugunuz firin tepsisine biberleri dizin ve yaklasik bir saat boyunca ya da biberler hafifce kozlenene dek pisirin (resime bakiniz). Ayrica, mangal/izgara ve kor uzerinde de kozleme islemini yapabilirsiniz. Kozlediginiz biberleri sogumaya birakin. Sonra, kabuklarini soyun (resime bakiniz) ve uzunlamasina ortasindan bicak ile bir kesik yapin (Fakat ikiye bolmeyin). Bir kasede, sirke, zeytinyagi/sivi yag ve tuzu guzelce karistirin. Kozlenmis biberleri ve maydanozu (istege bagli) ilave edin ve harmanlayip karistirin. Uzerini kapatarak bozdolabinda yaklasik 2-3 saat kadar dinlendirin. Sonra, kozlenmis biberleri servis tabagina alin.
Kozlenmis Biber Salatasi’ni her turlu yemek cesidi ile birlikte servis yapabilirsiniz.
AFIYET OLSUN

Ana Sayfaya Don

Sunday, December 25, 2016

Pickled Hot Baby Peppers (Biberiye Tursusu)

For a 1 pint jar:
~1/2 lb chili baby peppers (ornamental)
1 Tsp salt
½ cup vinegar
2-3 cloves of garlic
1-3 tsp sugar (optional)
Filtered water

Wash the chili baby peppers and cut the stems off. Peel the garlic. Preferably try to fit as many peppers as you can in a glass jar (1 pint). Add the garlic cloves in between. Then, add salt and vinegar on top and fill all the way up with filtered water making sure the peppers are all immersed in liquid. If desired add sugar in order to reduce the hotness level of the peppers. Sugar will eliminate the chill level. Close the lid and shake it upside down to mix up the vinegar and salt.
Store in a dark and cool place up to 7-10 days. Depending on the storage temperature, the pickled hot peppers would be ready to eat by then. Refrigerate after opening the jar.
ENJOY

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TURKCE
½ lt lik kavanoz icin:
~250 gr biberiye
1 tatli kasigi tuz
½ su bardagi sirke
1-3 tatli kasigi seker (istege bagli)
2-3 dis sarimsak
Filtre su

Biberiyeleri yikayin ve sarimsak dislerini soyun. Tercihen cam kavanoza (1/2 lt’lik) biberiyeleri doldurun. Aralarina da sarimsaklari serpistirin. Uzerine sirke ve tuzu ilave ettikten sonra, kavanozun agzina kadar su ile doldurun. Aci seviyesini dusurmek icin arzuya gore seker ilave edebilirsiniz. Seker miktari arttikca aci seviyesi azalacaktir. Kavanozun kapagini kapatin ve ters duz edip sallayarak tuz ve sirkenin iyice karismasini saglayin.
Karanlik ve serin bir ortamda yaklasik 7-10 gun icerisinde (ortamin sicakligina bagli olarak) biberiye tursusu yemege hazir duruma gelecektir. Kapagini actiktan sonra buzdolabinda saklayin.
AFIYET OLSUN


Monday, October 14, 2013

Gavurdagi Salad (Gavurdagi Salatasi)

4 tomatoes
1 medium onion
2-3 green/banana peppers
3 Tbsp fresh parsley
4 sprigs fresh mint
3 Tbsp olive oil
2 Tbsp pomegranate molasses
½ lemon’s juice
1 cup walnuts, coarsely crushed
1 tsp salt to taste
1 tsp chili pepper flakes (optional)
 
Chop all the vegetables finely. Take olive oil, pomegranate molasses, lemon juice and salt into a small bowl. Mix them well. Then, add the sauce to chopped vegetables and toss gently. Let the sauce to be absorbed for 5-10 minutes.
Add walnuts, toss gently and serve.
ENJOY
 
TURKCE
4 domates
1 orta boy sogan
2-3 tane yesil biber
3 yemek kasigi taze maydanoz
4 dal taze nane
3 yemek kasigi zeytinyagi
2 yemek kasigi nar eksisi
½ limonun suyu
1 su bardagi ceviz, irice ufalanmis
1 tatli kasigi tuz
1 tatli kasigi aci pul biber (istege bagli)
 
Butun sebze malzemelerini minik minik dograyin. Kucuk bir kasede zeytinyagi, nar eksisi, limon suyu ve tuzu karistirin. Dogranmis olan malzemelere ilave edin ve guzelce karistirin. Yaklasik 5-10 dakika sosun salata ile iyice butunlesmesi icin bekleyin.
Uzerine cevizi ilave edip karistirin ve servis yapin.
AFIYET OLSUN
 

Sunday, November 25, 2012

Muhammara (Red Pepper Walnut Dip)

1-1 ½  cup roasted red peppers, drained
1/2 cup fresh bread crumbs
1/3 cup walnuts, finely chopped
2-3 cloves of garlic, minced
1 Tbsp fresh lemon juice
1 Tbsp pomegranate molasses
½-1 tsp ground cumin
½ tsp hot red pepper flakes (optional)
2-3 Tbsp extra virgin olive oil
½ tsp salt to taste

Blend all the ingredients but the olive oil in a food processor blend until mixture is smooth. You may also leave it a little chunky if you like it that way. Stir in oil gradually. Transfer muhammara to a serving bowl and if desired, garnish with fresh parsley/mint. Serve it with crudities, pita triangles or fresh bread. May be refrigerated for up to 24 hours.
Serve at room temperature.
Muhammara is also very good at breakfasts.
ENJOY
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TURKCE
1 su bardagi kozlenmis kirmizi biber, suzulmus
1/3 su bardagi ceviz ici, ufalanmis
2-3 dis sarimsak, dovulmus
1 yemek kasigi taze limon suyu
1 yemek kasigi nar eksisi
½-1 tatli kasigi kimyon
1 cay kasigi aci kirmizi pul biber (istege bagli)
2-3 yemek kasigi sizma zeytinyagi
1 cay kasigi tuz

Zeytinyagi haric butun malzemeleri mutfak robotunda puruzsuz hale gelene dek pure haline getirin. Istege bagli olarak iri parcali da birakabilirsiniz.Zeytinyagini da yavas yavas karistirin. Servis tabagina alin ve arzu ederseniz taze maydanoz/nane ile susleyin. Taze ekmek, pitaucgenleri ya da sebze ile servis edebilirsiniz. Buzdolabinda 24 saate kadar saklayabilirsiniz. Oda sicakliginda servis edin. Muhammara kahvalti sofralariniza da cok iyi yakisacaktir.
AFIYET OLSUN

Thursday, October 4, 2012

Cheese Stuffed Jalapenos (Peynirli Jalapeno Biber Dolmasi)

12 jalapeno peppers
2 cloves of garlic, minced
½ cup cream cheese
¼ tsp cumin
¼ tsp paprika
1 tsp salt to taste
¼ cup jack cheese, shredded

Preheat the oven to 375F (190C). Either slice the jalapenos in half lengthwise or slice off the top one-third (lengthwise) of each jalapeno to make a boat shape out of each pepper. (The halved jalapenos will be twice as many stuffed peppers, but you can put more filling into the boat-shaped peppers). If you choose to make the boats, you can mince the tops and add them to the filling if you want some extra heat, or save them for another recipe. Scrape out all the seeds and ribs from each jalapeno with a spoon.
Mix together all the filling ingredients and pack the filling into the jalapenos. Arrange the peppers on a baking sheet and bake for 20-30 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked. Serve warm.
ENJOY

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TURKCE
12 jalapeno biberi
2 dis sarimsak, ezilmis
½ su bardagi krem peynir
½ cay kasigi kimyon
½ cay kasigi kirmizi toz biber
1 cay kasigi tuz
¼ su bardagi jack/kasar peyniri, rendelenmis

Firini 190C (375F)’ye isitin. Jalapenolari isterseniz boyuna ikiye kesin, ya da sap kismindan 1/3 unu boyuna keserek kayak seklini verin. (Yariya kestiginiz biberlerden iki kati peynirli biber cikarken, kayak seklindekiler de daha fazla peynirli ic alacaktir). Eger kayak seklini tercih ederseniz, kestiginiz kucuk parcalari minik mink dograyarak peynirli ice karistirarak biraz daha aci elde edebilir ya da daha sonra kullanmak uzere saklayabilirsiniz. Jalapenolarin icindeki butun cekirdek ve dammar kisimlarini  bir kasik yardimiyla kaziyarak temizleyin.
Butun diger ic malzemeyi karistirin ve biberlerin icine doldurun. Peynirli jalapenolari yagli kagit serdiginiz firin tepsisine yerlestirin ve yaklasik 20-30 dakika, ya da uzerleri hafif pembelesip biberler pisene dek pisirin. Sicak veya ilik servis yapin.
AFIYET OLSUN

Monday, September 24, 2012

Peppers with Milk and Cheese (Lorlu-Sutlu Biber ) Rumeli-Trakya

2 lbs sweet banana peppers
3-4 lbs ricotta cheese (preferably fresh)
3-4 cups milk
Salt to taste
 
Bring the milk to boil and add some salt to ricotta if you like. Let the milk cool aside (it should be a little cooler than the milk for yogurt making, 33-37 C). Chop the peppers about 1 inch long and put them in 1L or any size you like glass jars. Make sure to fill half of the jars. Then, fill the ¾ of the jars with ricotta cheese, covering the peppers almost 1 inch. Once the milk gets to the right temperature (33-37 C), fill the jars with milk to the top. Close the lids tight and place the jars upside down over a blanket or any other thick cloth, just as you make yogurt. Wrap the blanket around the jars tightly and let them ferment for 2 days. You may check sometime to see if there are any spills. Take them to the refrigerator when they get as thick as yogurt, or maybe thicker.
Let them rest in the fridge for 10 days and then they are ready to eat. The longer they stay in the fridge the thicker and more acidic they become as in pickles. They will have a more sour and strong taste.
ENJOY
 
TURKCE
1 kg carliston biber
1.5-2 kg taze tam yagli lor
3-4  bardak sut
Tuz
 
Sutu iyice kaynatin. Lor peynirinin tuz oranına gore arzu ettiginiz oranda tuz ilave edin. Sut bir kenarda sogumaya birakilir. (Yogurt mayalanacak sutten biraz daha ilik olmalidir). Biberleri 2-3 cm uzunlugunda dograyin ve 1 litrelik ya da kullandigiz herhangi bir boyuttaki kavanozun yarisina kadar doldurun. Kavanozdaki biberlerin uzerini bir-iki parmak gececek kadar (kavanozun 4’te 3u) lor peynirle doldurun. Sut, yogurt yapimi icin tercih edilen sicakliktan biraz daha ilik olunca, kavanozlarin agzina kadar doldurun. Kavanozlari sikica kapatin.Yogurt mayalar gibi, bir battaniye uzerine kavanozlari ters sekilde koyun ve etrafini battaniye ya da baska bir kalin ortuyle sikica sarin ve yaklasik 2 gun mayalamaya birakin. Arada kontrol ederek kavanozlarin sizinti yapmadigindan emin olun. Yogurt kivamindan daha sert bir kivama geldiklerinde kavanozlari buzdolabina alabilirsiniz.
Buzdolabinda 10 gun bekletttikten sonra tuketebilirsiniz. Buzdolabinda bekleme suresi arttikca kivami ve lezzeti artacak, ayni tursu gibi daha asidik, keskin ve eksimsi bir tad alacaklardir.
AFIYET OLSUN
 

Friday, February 17, 2012

Ezme

2 tomatoes
1 red pepper
1 small onion
2 cloves garlic
1-2 Tbsp parsley, chopped finely
½ lemon’s juice
1 tsp tomato paste
1 tsp red pepper paste
½ tsp or more chili pepper (optional)
1 tsp fresh mint (optional), chopped finely
1-2 Tbsp olive oil
Salt to taste

Mix lemon juice, olive oil, tomato and red pepper paste in a small bowl. Chop all the other ingredients very finely or use a chopper. Add salt to the olive oil and tomato paste mixture. Mix all the ingredients all together.
Serve fresh.
ENJOY

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TURKCE
2 domates
1 kirmizi biber
1 kucuk sogan
2 dis sarimsak
1-2 yemek kasigi maydanoz, ince dogranmis
½ limonun suyu
1 tatli kasigi domates salcasi
1 tatli kasigi biber salcasi
1 cay kasigi yada daha fazla aci pul biber (istege bagli)
1 tatli kasigi taze nane (istege bagli), ince dogranmis
1-2 yemek kasigi zeytinyagi
Tuz

Limon suyu ve zeytinyagini kucuk bir kapta karistirin. Icine domates ve biber salcasini ilave edin ve iyice karistirin. Diger butun malzemeleri minik minik dograyin ya da mutfak robotu kullanarak iyice parcalayin. Zeytinyagi ve salca karisimina tuzu da ilave edin diger malzemeye ilave edin. Hepsini guzelce karistirin.
Bekletmeden servis yapin.
AFIYET OLSUN

Saturday, January 14, 2012

Red Pepper with Ricotta (Lor Peynirli Kirmizi Biber)

2 large red peppers, cut in chunks
1-1 ½ cup ricotta cheese
2 Tbsp olive oil
Salt and pepper to taste
Fresh parsley to garnish

Take olive oil and peppers in a wide sauté pan and sauté peppers over medium heat until they get soft. Add salt, pepper and ricotta cheese. Mix them all and transfer to a serving plate. If desired garnish with fresh parsley.
ENJOY

Back to Main Page
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TURKCE
2 buyuk kirmizi biber, buyuk dogranmis
1-1 ½ su bardagi lor peyniri
2 yemek kasigi zeytinyagi
Tuz ve karabiber
Suslemek icin taze maydanoz

Genis bir tavaya zeytinyagi ve biberleri alin. Orta ateste ara sira karistirarak biberler pisene dek sote edin. Tuz, karabiber ve lor peynirini ilave edin ve guzelce harmanlayin.
Servis tabagina alin ve istege gore uzerini maydanoz ile susleyin.
AFIYET OLSUN

Thursday, November 11, 2010

Fried Roasted Red Pepper (Kozlenmis Kirmizi Biber Kizartmasi)

1 lb red pepper, washed and drained
1/3 cup olive oil/canola oil for frying
½ tsp salt to taste
1/3 cup flour
2 -3 eggs, beaten (optional)

Preheat the oven to 400 F (200 C) and place peppers over an oven tray with baking paper. Roast them for an hour or till they turn partly light brown.You can also roast peppers over a grill/barbecue. Take out and let them cool. Then peel and sprinkle with salt to taste. Meanwhile, heat oil in a frying pan over high heat. And then, dip peppers into flour and if desired dip in beaten eggs. Shallow fry both sides.
Place Fried Roasted Red Peppers over a serving plate and serve with garlic yogurt or tartar sauce.
ENJOY

*This is a vegetarian recipe.

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TURKCE
½ kg kirmizi biber, yikanip kurulanmis
1/3 su bardagi zeytinyagi/ sivi yag
½ tatli kasigi tuz
1/3 su bardagi un
2-3 yumurta, cirpilmis (istege bagli)

Firini onceden 200 C (400 F)’ye isitin. Yagli kagit koydugunuz firin tepsisine biberleri dizin ve yaklasik bir saat boyunca ya da biberler hafifce kozlenene dek pisirin. Ayrica, mangal/izgara ve kor uzerinde de kozleme islemini yapabilirsiniz. Kozlediginiz biberleri sogumaya birakin. Sonra, kabuklarini soyun ve uzerine tuz serpin.
Bu sirada bir kizartma tavasinda yagi kizdirin ve biberleri once una bulayip, sonra arzu ederseniz yumurtaya batirin. Her iki taraflari da kizarana dek yuksek ateste kizartin. Servis tabagina alin.
Kozlenmis Biber Kizartmasi’ni yaninda sarimsakli yogurt ya da tartar sosu ile servis edebilirsiniz.
AFIYET OLSUN

*Bu bir vejeteryan yemegidir.