Red Hot Chili Pepper Paste / Kirmizi Biber Salcasi

Red pepper paste is a common ingredient used in Turkish cuisine. I like it because it gives a little kick and a nice red color to any dish. I especially like to use it in Bulgur Pilavi.

I keep a Ziploc bag in my freezer for any peppers that have turned red and started drying up. When I have a decent amount I make red pepper paste.

This recipe is very versatile and practically fool proof. You can use red bell peppers for a mild paste, a mix of bell and chili peppers for medium heat, or like me just chili's for a spicy hot paste.
I used dried peppers but fresh are fine too.

If using dried peppers first rehydrate them a little by pouring boiling water over them and letting them sit until cool. Once cool pull the stem and seeds out. Wear gloves for this. I didn't and my hands were burning for hours.

Boil peppers (fresh or rehydrated) about 15 minutes until soft. Put peppers and a couple of  ladle fulls of the boiling liquid in a blender. (I used 2 ladle fulls for about 1 quart of peppers) Blend until smooth. Add more liquid if needed to keep the blender going.

 

Put pureed peppers into a pot. Add salt. Cook over low heat until most of the liquid has evaporated. Be careful that it doesn't BURN. Once it is thick and at the consistency you like (I like mine a little thinner than the store bought one) put it in a clean jar. Drizzle a little evoo over the top if you'd like. I make small jars at one time so I do not can mine but this summer depending on my pepper harvest I may try to can some.  Keep refrigerated.

Now it's ready to use. Spread it on toast. Saute it with a little butter for eggs. Add it to soups, pasta sauces, bulgur, anything you'd like to have a little extra heat.

Enjoy!

                                   
I am linking up to the Barn Hop at The Prairie Homestead

Karniyarik

Karniyarik is a stuffed eggplant dish.  It is my favorite Turkish meal! On my last trip to Turkey I finally learned how to make it.  It is hard to find the right size eggplant here but, the ones from my garden were perfect!

Peeled eggplant from the garden.
 

I don't have an exact recipe just yet. Rather a method.  You need small eggplant for this. The baby or Japanese kind are best.
First peel the eggplant leaving stripes of skin on.  Make a slit with the tip of a knife. You are now ready to fry these babies whole.

Once they are soft and cooked through put them aside to cool. While they cool make the filling. I used a little less than a pound of ground beef for 5 small eggplants.  First saute one chopped bell pepper and one onion in a little oil.  When the onion and pepper gets soft than add the beef to brown.  Season with salt and pepper.  Open the eggplants where the slit is and spoon in the filling.  Place in a baking dish.

Mix together some tomato paste and water (maybe a tablespoon of paste to a cup of water).  Pour into baking dish.  The liquid should come to just below the top of the eggplant.  Bake at 375 until the liquid has reduced by half.

I had forgotten to take a picture of the finished product when it first came out.  I took these out of my husband's lunch box before he headed off to work.

I served my karniyarik like this with a side of Bulgur Pilav and salad.  I have had these served with a slice of tomato and hot green pepper placed on the top of each eggplant before baking. Maybe next time I will try it like that. 

Kisir

This is a salad made from left over bulgur pilavi.  It is similar to the middle eastern dish tabbouleh.

Ingredients:
2 c. left over bulgur pilavi
2 Carrots
3 leaves romaine
3 scallions or 1 small onion
1/2 a lemon juiced
2 tbsp. Extra Virgin Olive Oil
1 tsp. cumin
salt and red hot pepper to taste

Break up any clumps of bulgur.  Chop romaine and scallions.  Grate carrots.  Mix vegetables with the cold bulgur.  Add cumin.  Dress with lemon juice and evoo.  Season with the salt and red hot pepper to taste.  Mix well.  Serve with romaine leaves and lemon wedges.
Kisir is typically a little spicy and sour.  It is very versatile and can be made with whatever vegetables are in season or that you have on hand.  You can make this a true "clean out the fridge" meal by adding leftover salad to the bulgur.  I usually add red cabbage but did not have any.  I like this combination best.  But in the summer months cucumber and tomato is often added to kisir.  Sumac or pomegranate molasses can be add for extra tang or in place of the lemon juice.

Bulgur Pilavi

Ingredients:
1/2 a stick of Butter
3 tbsp. Tomato paste
1 c. Bulgur
2 c. Water
1 tsp. Hot sauce or more to taste
salt and pepper to taste

Directions:
Melt Butter over medium-low heat.  Mix in the tomato paste and saute for 2 minutes.  Add bulgur and stir until bulgur is coated with butter and tomato paste.  Add water, hot sauce, salt and pepper.  Raise heat and Bring to a boil.  Once it starts to boil cover and lower the heat to a simmer.  Cook for 15 minutes or until liquid is absorbed.  Let sit 5 minutes then fluff with a fork and serve.

Variations:
To the butter saute chopped onion and bell pepper.

Macaroni a la Turk

Ingredients:
1 1/2 lbs. Macaroni
1 tbsp. Butter
1/4 c. oil
2 tbsp. Tomato Paste
1 (32 oz.) container plain Yogurt
1 c. water
2 large garlic cloves
salt to taste

Directions:
Heat a pot of salted water to a boil.  Add macaroni.  Cook according to the package directions or until tender.  Turks prefer macaroni fully cooked not al dente.  Drain and place in a service bowl.  Add butter and stir until macaroni is coated with the butter and the butter is completely melted. 
In a separate bowl mix yogurt with 1 c. water.  Stir until smooth.  Crush garlic cloves and add to yogurt.  Salt to taste.

In a small skillet heat oil over medium-low heat.  Add tomato paste.  Stir for about 5 minutes or until the oil turns a nice red color. 
Ladle half the yogurt over the macaroni.  Then drizzle the oil and tomato paste over the top.  Salt dish to taste and serve.
With the leftover yogurt you can eat it as is or make it into Cacik by mixing a grated cucumber up with it.

Bulgur with Yufka

Bulgur Wheat with Yufka

Bulgur is one of my favorite grains.  This is a Turkish recipe for bulgar wheat with yufka.  Yufka is a dry thin flat bread that is similar to a flour tortilla. 

Yufka from Turkey

Ingredients
1 c. bulgur
1/4 c. oil
1 tsp salt or to taste
yufka or 1 flour tortilla

Directions
Bring a large pot of water to a boil.  Add bulgur and boil 10 minutes or until tender.  Drain in a colander.  In a small skillet heat oil over medium-low.  Tear yufka or tortilla into pieces and fry in the oil until browned and crispy. 

Fried yufka

Put bulgar in a serving dish and sprinkle salt on top.  Add oil and fried yufka to bulgar and mix well. Serve.