Turkish Red Pepper Paste Recipes
TURKISH RED PEPPER PASTE
For use in Turkish cooking - or any recipe that requires a little 'heat'. This recipe makes about 175ml
Provided by Jan-Luvs2Cook
Categories European
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Cut the capsicums into large chunks, discarding the seed core.
- Slice the chillies in half (discarding the seeds for if you require a milder paste) and trim any stems.
- Place the capsicums, chillies, water, salt, sugar and olive oil in a food processor until smooth.
- Transfer the mixture to a saucepan and simmer gently until the mixture is thick has reduced to a thick paste (about 1 hour) stirring frequently.
- Keep stirring frequently to take care that the mixture doesn't stick to the bottom of the pan.
- Allow to cool then use as desired in Turkish recipes or any time that you want a little "heat" in your cooking.
- This mixture can be kept in a refrigerator or up to 1 week in a sealable container. Or, it can be frozen in a small sealable plastic container.
RED BELL PEPPER PASTE
In Turkey, we serve it with toasted bread pieces. Hope you'll enjoy! I use everything listed below but some prefer it without optional ingredients.
Provided by fidem
Categories Peppers
Time 20m
Yield 2 red bell pepper, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put all ingredients except olive oil and walnuts in a blender. Blend until smooth.
- Slowly add olive oil and walnuts, continue blending.
- Make sure not to over-mix, the walnuts should still be left in small pieces.
Nutrition Facts : Calories 287.8, Fat 22.2, SaturatedFat 2.5, Sodium 107.7, Carbohydrate 21.3, Fiber 5.1, Sugar 4.9, Protein 6.5
TURKISH-STYLE TOMATO AND RED-PEPPER SPREAD
Provided by Ruth Cousineau
Categories Condiment/Spread Food Processor Tomato Appetizer Cocktail Party Quick & Easy Walnut Bell Pepper Cilantro Gourmet Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 11
Steps:
- Mince and mash garlic to a paste with 1 teaspoon salt. Purée remaining ingredients with garlic paste in food processor until almost smooth. Season with salt.
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- Thinly slice the tomato and cheese. You could also grate the cheese with a box grater if you want it to melt faster. Spread the salça (or tomato paste) on one side of each slice of bread.
- Top two of the bread slices with an equal amount of tomato and cheese slices. Sprinkle with dried thyme. Top the toasts with the other slices of bread (the side with the paste should be in).
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- Pepper paste (Biber salçası) By Turkish standards, this yields a modest amount, so feel free to double or even triple the quantities. The time the paste takes to reduce and thicken will depend on the size of your saucepan so choose a large one with plenty of surface area for evaporation if you are making a larger quantity.
- Red capsicum and yoghurt dip. Chargrill 3 red capsicums then cool and peel, discarding seeds. Combine in a food processor with 3 cloves of crushed garlic, 2½ tbsp olive oil, 2 tbsp pepper paste, a large pinch dried chilli flakes and process until smooth.
- Pull-apart loaf. Here’s a fun idea for a picnic or sunday lunch - a loaf you don't need to slice! Simply pull sections apart to serve. The secret is in the way the uncooked dough is cut, coiled then placed into the tin - it’s actually simple to do.
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- First, wash the red lentils in a wire mesh strainer and rinse them well. Put them in a saucepan and add the 3 cups of water. Turn the heat to high and bring to a boil.
- Once the water boils, it will take 10 minutes for the lentils absorb most of the water and get meshed and fall apart. After the lentils are fully cooked, remove the saucepan from the heat. Make sure that there should be about 1/2 inch (1.5 cm) of water remains on top of the lentils. While the saucepan is still hot, add the fine bulgur and let the sauce pan cool aside.
- While the lentil and bulgur mixture is cool aside, heat the olive oil in another pan and add the finely chopped onions. Cook the onions about 3 minutes and then add tomato paste, red pepper paste, red pepper flakes, cumin, black pepper to the pan and cook the mix additional 2 minutes.
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- Roast the red bell peppers on a hot grill or over an open flame, turning, until charred all over. Transfer the peppers to a bowl to cool. Peel, stem, seed and coarsely chop them. Transfer the peppers to a food processor and add the jalapeños, garlic, vinegar, cumin, salt and pepper and puree. With the machine on, slowly pour in the olive oil.
- With a small knife, make 1/2-inch-deep slits all over the chicken halves. Transfer to a large, resealable plastic bag and add the marinade. Refrigerate the chicken overnight. Bring to room temperature before grilling.
- Light a grill. Wipe off most of the marinade from the chicken. Oil the grill grate and put the chicken on it, skin side down. Cover and cook over moderately high heat, until lightly charred, about 7 minutes. Turn the chicken and cook for about 7 minutes, until charred on the other side. Turn off the heat in half of the grill or rake the coals to one side, away from the chicken. Cover and grill, turning the chicken halfway through, until an instant-read thermometer inserted in the inner thigh registers 160°, about 1 hour.
TURKISH TOMATO & PEPPER PASTE DIP RECIPE - TURKISH FOOD CHEF
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Turkish Red Pepper Paste . Pin Share Email Print Save Remove search. Advanced Search ... Wash the peppers; halve lengthwise, seed, and remove the membranes. Coarsely grind in a food processor, to yield about 10 cups. Toss with 3 Tbsp coarse salt and spread out on 2 parchment-lined baking sheets. Preheat the oven to 175F. Place the trays in the oven and allow the …
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Turkish red pepper paste. Yield: 1 servings. Measure Ingredient; 4 : Red capsicums: 4 : Hot; red chillies: 40 millilitres: Water: 1 teaspoon: Salt: 1 teaspoon: Sugar: 20 millilitres : Olive oil: Cut the capsicums into large chunks, discarding the seed core. Slice the chillies in half (discarding the seeds for a milder paste) and trim any stems. Place the capsicums, chillies, water, salt, sugar ...
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Biber salçası (literally "pepper paste"; also called kırmızı biber salçası, literally "red pepper paste") is a thick, deep red paste made from red chili peppers or sweet long peppers and salt. The peppers' stems and seeds are removed, and then the pepper is crushed and salt added. The crushed peppers are sun-dried for six to seven days (depending on the strength of the sun) …
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Biber salçası (literally "pepper paste"; also called kırmızı biber salçası, literally "red pepper paste") is made from red chili peppers or sweet long peppers and salt. The peppers' stems and seeds are removed, and then the pepper is crushed and salt added. The crushed peppers are sun-dried for six to seven days (depending on the strength of the sun) until the mixture …
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Turkish Red Pepper Paste Recipe - Food.com trend www.food.com. Cut the capsicums into large chunks, discarding the seed core. Slice the chillies in half (discarding the seeds for if you require a milder paste) and trim any stems. Place the capsicums, chillies, water, salt, sugar and olive oil in a food processor until smooth. Transfer the mixture to a saucepan and simmer …
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