How to Make Homemade Pepper Paste? 🌶️ Paste Dip & Spread Recipe for Tortilla Chips and Bread! 🫓
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- Опубликовано: 16 ноя 2024
- Join us today as we unleash the flavors of homemade pepper paste! 🌶️ This delightful paste serves as an amazing dip and spread for your tortilla chips and bread! Curious about what magic can a classic pepper paste bring to your table? Let's experiment together with this exciting recipe. With easy-to-find ingredients, your crispy tortilla chips and warm bread are about to get a tasty upgrade!
#HomemadePaste #Acuka #PepperPaste #HomemadePepperPaste
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6 kg of red capia peppers, (any thick-fleshed pepper would do great like bell peppers)
8 red hot chilli peppers, (you can change the amount to your taste)
5 tablespoons of olive oil (extra for the jars)
2,5 tablespoons of salt
• Halve the peppers and take the seeds out with a spoon. Try not to waste the flesh and use them all.
• Boil the peppers for about 20-25 minutes until the skin becomes wrinkly and can be peeled of easily.
• If you want a hot pepper paste, make a lengthwise cut on the chilli peppers and add them to the boiling water.
• Take the peppers out and peel them if you can when they are cold.
• Stuff all of the peppers in a clean kitchen cloth or bag and drain for a night. Put some weight on them to drain all the excess water
• The next day grind the peppers with a meat grinder. You can use an automatic or manual one, both works great. Grinding also will help to peeling them but clean the grinder for a couple times to avoid the any blockage.
• Transfer the paste to a wide pot and begin to cook.
• Add the salt and olive oil. You can adjust the saltiness according to the amount or if the paste will be conserved or not.
• While cooking, be sure the temperature is above 75 C (170 F).
• At that time place the machine washed jars in the oven and set the temperature to 120 C (250 F) to sterilize and dry them. Boil the lids as well.
• To conserve the paste for years, pour some olive oil to a jar and fill it with the paste. Push the paste down to take all the air bubbles out.
• Flatten the surface and clean the edges with a paper towel. Cover the paste with olive oil to avoid its contact with air.
• Lock the lids tightly and let it cool down. Your delicious, sun kissed pepper paste is at your service. Keep them in a dark and cool place. Keep the paste in the refrigerator after you open the lid.
Refika’s Acuka
Servings: 8
Difficulty: easy
Prep time: 3 minutes
Cooking time: -
10 tablespoons pepper paste (hot or sweet, It is all up to you)
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon black peppercorns
4 handfuls walnuts
4 tablespoons olive oil
Walnut size piece of ginger, grated
4-5 sprigs of za’atar thyme, chopped (alternatively you can use dried or fresh thyme but you may need to increase the amount)
• Roast the cumin and coriander seeds for a couple of minutes in a pan.
• Smash the peppercorns with using a pestle and mortar.
• Add the roasted seeds and smash them as well.
• Meanwhile roast the walnuts for a couple of minutes and chop roughly.
• Mix the smashed seeds, walnuts, pepper paste, and the olive oil.
• Peel the ginger with a teaspoon and grate it to the mixture.
• Add the thyme and give it a mix.
• Simple, yet amazingly delicious acuka is ready to enjoy as a spread, dip or meze.
• You can put it in jars and cover with olive oil before lock the lid. This way you will be able to preserve it in refrigerator for weeks
![Gunna - HIM ALL ALONG [Official Video]](http://i.ytimg.com/vi/w7Wf0h1Q8a4/mqdefault.jpg)
Really Jazakallah for this recipe. It came out great. Then shared it with my family after making it. Wow was the response.
Ooooo so so soooo happy muahh!.
can we find allepo peppers instead?
Refika, you have a lot of eatable pot plants like thyme, basil, mint in your kitchen. Can you make a video and show us how you take care of them?
Selen K . Eatable . It’s better to use the word edible .The definition of edible is something that can be eaten. An example of something that would be described as edible is mint or rosemary, in contrast to other plants or flowers that cannot be eaten.
good suggestion
if you use the term Herbs it's even better as it refers to all those edible aromatic plants one eats! ;-)
@@isaiahisu it's better you just watch the recipes and learn rather than trying to make someone else feel small by publicly spewing your arrogance. You were not designated global vocabulary expert and teacher by anyone. You're here watching RUclips just like everyone else. Eatable eatable eatable....eatable.
@@isaiahisu one more thing. Flowers CAN BE and ARE eaten all the time. Many people eat them because they ARE edible.
I have been fighting for my life in the hospital for almost a month and your videos are helping me recover bit by bit. When I get better I will try out some of your recipes. Much 💝✨
Rafika, you make me "homesick" for Turkey, and I'm not Turkish (never been there
either).
I can taste that pepper paste from just the pictures!
Hahaah you are like me. Except I was there and we are almost neighbors with lot of Otiman influence:) she makes me wanna move there
Google "fernweh". This is the word that you're searching for.
Batuhan Murgan you are right!!!! Thank you 🙏🏼
Me too
Oh my stars, every week is a treat! I cannot wait to try this recipe. I'm from the southern part of the United States. We use everything and I have been a member of the clean plate club since I was old enough to sit at the table! I'm simplifying my life and your recipes fit that new approach to life perfectly. Thank you, Refika. You truly are a gift. Your talents are greatly appreciated.
The clean plate club is making me fat lol. My problem is I put too much on it in the first place.
Amen! 🙏🏼♥️ Bless you Refika!
I think the phrase that I grew up hearing the most that is similar to "bereket" is "waste not, want not". As always, I love your videos!
Thank you.. thank youuu
@@Refika my Syrian grandmother always taught us about "baraka" and literally same like yours.... do not waste the food or you won't be blessed in life.... I always die inside when I see Americans throw away half of their food they don't eat :((
@@Refika We will also call it "saving for a rainy day". We will also say "Make hay while the sun shines" or "a stitch in time saves nine", they're just about productiveness and being fruitful. :P
@@Taricus fruitfulness is also about prosperity. But "barakat", imao, goes a step further, and Refika's point too : when you're forgetful about wasting, you neglect nature's, or God's, or good fortune's blessings, and these shrink away from you, or are depleted and become scarcer. But if you pay them back, by your care and your recognition, this acknowledgement will be returned to you by way of gained replenishment, and increase of harvest. This is related to the ethics of the peasants, where some kind of pantheism tune good practices, and rule the agreement between man and nature's response to his efforts. Thank you for remembering that this planet's fate lays in our wasteful hands, and is already giving it hard to us, as far as reminders go, that we 've pushed it way too far!
No religious vengefulness ment, here, just the plain ethical and anthropological truth of wrong management...
Bu kanal beni çok gururlandırıyor
Ne güzel bi his di mi.. ben de inan kendim için diil bizden birşeylerin böyle sevildiğini tecrübe ettiğim için çok acaip hissediyorum..
@@Refika sen bir tanesin Refika ❤
@@Refika hayatım boyunca bizim coğrafyada bu kadar gururlandığım başka bir şeye /olaya/ kişiye - rastlamadım. 🧿
İngilizce kanalı açtığın için o kadar mutlu ve gururluyum ki.. takipçi kitlenin dünyanın her yerinden, çeşitli olması ve hepsinin Türk mutfağına methiyeler düzmesi çok mutluluk veriyor ❤ iyi ki bu kanalı açtın refika 🤗
İyiki açmışız gerçekten .. hep böyle gider inşallah 🙏😘
@@Refika inşallah ❤
In Spain my mom made a roasted red pepper, garlic, almonds or hazelnuts...sometimes both if we had them, olive oil, hot and sweet paprika. We mash it up to make Romescu. It is delicious with grilled spring onions or white asparagus, when in season. I love this on toasted bread or when I can get them fresh...grilled lamb chops.
Also, I live in an apartment but I saw how you compost. I been trying to get the neighbors to compost so we can do a community vegetable and herb garden. If I am successful...I will send you a picture. Gardens are an interesting challenge in Florida. 🙂 stay well. Can't wait to see the kitchen.
Yum chopped hazelnuts, it is super expensive this nuts here in Guatemala, unfortunately, México has more walnuts for instance, Pumpkin seeds woul do well, though with a green pepper paste and cilantro, and chiltepito hotness on the distance and sweet corn for color.
The Galaxy is a better place now we have found Refika! My she continue spreading The Force of good food!
I love pepper paste so much. When I start mine I smoke them in the smoker with mesquite wood until they collapse, bag overnight and they peel like a dream the next day. Then I do it much like you after with different spices. I’m going to try your spices, walnuts, yum!
In Lebanon, we have a version of this spread that we call "Muhammara" the names comes from its colour "ahmar" which means red in Arabic .
It's made with red pepper paste mixed with breadcrumbs, chopped walnuts, pomegranate molasses and drizzled with olive oil. It is more like a dip than a spread 💜
We make muhammara a bit different in turkey
@@elena-ro2dv I would love to see Refika making it
Yeah also The turks make muhammara but a little bit different from acuka and and -in balkans- it called Ajvar or ayvar
In Israel I had this too. Our other northern neighbors, Syria, make muhammara. Best dish in the region (other than hummus from Yafo in Israel), mujadarra hamra of the Lebanese, too good.
i love Muhammara, but i still have to find the perfect recipe for it
The direct translation is "abundance". In Germany we had a saying similar to, "if you don't honor the penny, you are not worth a dollar". Meaning you will never be blessed with more if you don't value what you have." I always feel that if I don't treasure what I have been blessed with, my blessings will stop. Similar to "waste not, want not".
Refika, I am watching all your videos at 11 pm in Canada and my mouth is watering! Remembering all the good memories and good food from my multiple trips to Turkey.
Refika! You are a national treasure! Love from England. ❤️❤️❤️
🙏😘
Evet. Bence de. “Too good to be true” person. Nazardan saklasın. 🧿🤗
In Bulgaria where I was born, my granny and mum made 3 variations to the Acuka. One was Lutenica- predominant pepper based and spicy. Then Apetitka using herbs and spices and more chunky but not as spicy as the first and the last one was Mishmash, and was to be eaten immediately with eggs and feta, as opposed to preserved as the other two. All were cooked outdoors on open fire, and the peppers were singed on the embers so it gave smoky flavour. It took hours to cook on low fire and reduce the pastes to thick spreadable consistency. The best part was having it spread hot over fresh bread, topped with salty feta crumbs. Granny will be stirring with large long handled spoon called cherpak, and direct what went in next. Her friends will pop in and be served hot black coffee, jam, cold water and cake and put the world to rights, exchange recipes and gosip. Aah I do miss her...
I love lutenica!😋😋😋
What wonderful memories! ❤
Refika I am from Romania and my grandmother used to make pepper paste in 2 versions. First - she was also adding grinded horseradish root. Second - she was also adding grinded celery root. We love your recipes so much, they are a great confort and learning material in these ugly times. Hugsss to you all the team! 🤗
Is that the same as zacusca ?
@@silviag1547 No, she also made zacusca but that is used as a spread to put on bread. Pepper paste was simple (not many other ingredients and we were adding it to certain soups or stews).
I like your beliefs and bereket! I feel the same way and try to live every aspect of my life according to those tenets.
Loooooooove you!!!!! I am an old Mexican lady, who lives in Montreal... you are BEAUTIFUL!!!!!
Can’t believe the base of this recipe is a pepper I’m growing here in Canada. I know it as the Carmen pepper and each pepper is full of so many seeds it really is true abundance! I like to give the seeds to other people to grow because these peppers aren’t commonly found in our grocery stores.
How would you like to trade some special dwarf cherry tomato seeds for some of those?
I love that phrase and that philosophy!! Being Italian....we had similar ways during my childhood....on my way later today to my friends place to use a fermentation process to make green peppers and tomatoes and zucchini leftover In the garden. We say we need to continue learning these old practices to definitely keep being healthy and keep traditions alive! Thank you once again for a wonderful video and teachings!! Love it!!👏🏻🤩❤️
Totally agree!
A fistful of knowledge + a pinch of madness = Refika. Excellent channel... I'm on a binge session.
My goodness! My new favorite channel! God bless you, Refika, for giving all of us in North America access to this beautiful Turkish cuisine!
My Grandmother and mom have never been wasteful with food. They always maximized the use of everything and anything and now that I have my own family I am the same way. I am American with Mexican heritage and I just love cooking since I was a small child chilaquiles verdes was the first dish I ever made. We are known for liking our food vey spicy we even add chili to our fruits, so when the Mexican music came on I just died with laughter 🤣😂. I just found your channel 2 days ago and I have already made 4 of your recipes and today I will make your milk helva. I can’t wait to make your Grand Turkey Breakfast and of course everything else. Thank you for sharing your delicious food with the rest of the world and My mom and I love Turkish series,movies and soap operas. We hope to go visit Turkey some day.
You are so much fun! (From old lady who lives in Minnesota 😂)
Thank you Refika for exposing us to the magic of Turkish food. I think every country has great food (if it is prepared well ) yet, Turkish cuisine takes things one level up...amazing variety and creativity, as well as being influenced from so many countries that the Ottomans ruled in the past...For those who love food, it must be a spiritual experience to visit a large supermarket in Turkey...one of my first up coming travel destination must be Turkey...(i love this method of drying in large shallow containers of this beautiful red color pepper paste ...)
I love the concepts that you share of traditional Turkish values - for example ‘bereket’ - very similar to the values my family taught us….wider than sustainability, more about the circle of life, using what you need from nature and not causing unnecessary waste….giving balance and harmony to every aspect of life and nurturing ourselves while not harming Mother Earth or each other 😍😍🙏🏼….thank you for sharing the joys of cooking, language and traditions that go with eating wholesome food
Killer beginning Star Wars crawl you guys. Thanx for the recipe too❤️👍
I love how playful you are with your videos, and how excited everyone is in them...
Love your videos and wish to visit Turkey one day! In Armenian we also say a very similar word to Bereket, we say Barakat and the throwing away food saying is something we also use! 😁❤️ We call the second paste you made Ajika!
I hope you visit Turkey 💖💖💖 I love Armenian people
David I am Turkish and my ancestors are from Caucasia, my heritage is Circassian (Cherkess people) and we call it Acuka (adh-ju-kah). Almost the same pronunciation with yours 👍
but her version is a bit modern take of it and kind resembles to Ajvar of the Balkans. The outcome is mouthwatering though
Not just in Armenian, in Hebrew as well we have the word Braha which means blessing.
Refika! Ypu dont know how special you are to my heart! I am a person who lovvvvveeeeees Turkish cuisine a lottttTTTTT but could never find recipes in English. God bless you❤
And your videos is just mind blowing❤❤
We have many Anatolian restaurants here in Toronto... lucky I can satisfy my cravings after watching your show!
I speak Arabic, and we have the word “barakat” which means blessings. 💗 As always, thank you for the amazing presentation. Your recipes are my go to. Much love Xx
Bereket is the word meaning more like "abundance" than "sustain". Just a simple note for none-Turkish speakers.
it is a blessing and multiplication
Yes in urdu too there's the word barkat. Which essentially means bounty.
worshipping a god?
@@audreyparks7719 no there's not necessarily such a connotation here. Barkat can be divine. It may be blessings of elders also.
@@anirbanchatterjee1422 thank you.
Hello from Canada....soon you wll be a famous and established as Nigella...love your foods, recipes and approach to this channel...best new chef in the world...! btw seems in Romania they have one called Zacusca and Hungarians make EROS PISTA..
In Romania " zacusca" is mainly a mix of roasted peppers, roasted eggplants, tomato puree and spices cooked with oil until water is reduced and becomes a paste. Never made with nuts!
I bought some pepper paste after watching a bunch of your videos!! (next time I’ll make my own) I made acuka as soon as I got home and it was so delicious , I love how simple it is to make and also very healthy. I’m so excited to learn more about Turkish food, thank you so much for these wonderful videos, they’re so informative and just delightful to watch. All the best.
Thank you, for your beautiful value knowledge and natural honesty
God bless you
Thank you for realisng and appriciating it
I love it when you make Vegan recipes! 🤗
I love you. I love the way you talk and cook. I love the show. This recipe is awesome🤗
Mich Theobalds ooo thank you thank you soo much
🥰🥰❤️
Refika I am from Trinidad in the Caribbean. I have been following you for some time now. Omgggg..you are the greatest. I have learnt so much from you. Creativity and adventure in the kitchen is all a girl needs..xoxo
The word 'Bereket' is used so much in Punjabi language(in state of Punjab, India) in exactly the same spirit and meaning pronounced as 'Barkat'. It is used a lot to bless - May God add 'Barkat' to your home/business etc. Happy to learn use of these peppers other than to pickle with spices. Love from this part of the world ❤.
it's an Islamic term from arabic barakat/barakah
Hello ... I am from Iran and love your food, channel, team, ...
Btw, I showed your turkish channel to my mom (she knows turkish), and we both follow your recipes and ... let me tell you ... they are fascinating ☄🔥💥
You are amazing, I can’t stop watching your videos. I am so happy to have found you.GOD Bless You and your team you have a very special gift and thank you so much for sharing.Lots of love from Miami,Florida.😋
2020 yılında sanırım tek olumlu şey, Refika ve bu güzel enerjili kanalı. 👏👏
Sevinelim mi üzülelim mi bilemedim.. ama bu güzel duygular gülümsetiyor.. sağol Kahraman birlikte çok güzeliz.. 💪🙏🧿😘
@@Refika Ben teşekkür ederim. Hep böyle gülümseyelim, güzel kalalım. ❤️
Can I meet you one day? 😬 I love your videos!! I moved to Antalya 2 years ago in Muratpaşa area and I’m so exited to find your channel.. I watch all your videos!! Not only your foods but mostly your personality is great!! 👍🤗
My grandma makes delicious acuka from tomatoes and peppers grown in her garden and it‘s literally my favorite thing. I‘ve brought 3 jars with me the last time I was in Turkey 😂
Hello Refika! I am from Romania, but living in Cyprus at the moment. In Romanian language we have Berechet word meaning enough! Also we have a paste called zacusca that is made with equal parts of red peppers, aubergines, onions, tomatoes, salt and pepper to taste. We bake the aubergine and peppers, peel and chopp finely. We chopp finely the onions we fry them in oil and when they are done, not brown we add the tomatoes chopped and we make a sauce. We add the aubergines and peppers and we boiled them so it becomes a thick paste. Salt and pepper and than we put it in jars!
I enjoy your videos!
LOVE the intro!!! Your recipes are WONDERFUL, and I so admire that you don't waste a speck of any ingredient in the recipes. That makes us kindred spirits. Keep more yummies coming!!
Love your videos for style alone, but you have a warmth that really carries.
The food helps, too...
You are so fun! You're videos are so well made, your recipes mouthwatering. Thank you from México!!! Sending all of you blessings and love ❤❤❤❤
I grew up with an Indian word “Barrakat” meaning to improve your situation . Amazing how the words are similar with a similar meaning ! Loving your pepper paste - yummm !! Heading to a Persian restaurant to celebrate my birthday in a couple of weeks too. Loving Persian food 😋😋😋
But you're white?:/
Videolarınızı keyifle izleyip tariflerinizi deneyen biri olarak. İngilizce bir kanal açmanız çok takdir ettim. Ülkemizin başarılı aşçılarından biri olarak sizleri böyle bir konumda görmek hem gurur verici hemde çok güzel. Başarınız daim olsun 🙏 ❤️
I always cook with pepper paste, I never considered making it myself before! This is super cool
Just love the way u explain each n everything love u from pakistan
Refiqa your videos are really fun to watch and learn. You know we have lots of similarities like the word you used today bereket. We also use this word a lot but we pronounce it barkat. But they mean the same. It feels good to have mutual culture and believes.
Thank you for this recipe! Its soo easy, who would have thought? I love pepper paste!!! It goes with everything!
I am your biggest fan (and will probably become even larger after cooking and eating these delightful recipes)! I live in the United States and am married to someone originally from Turkey. Although I've been to Turkey many times and learned to make some Turkish dishes by watching my mother-in-law (like water borek), my inadequate command of the language prevents a better understanding of the history and culture of the food I prepare for my family. I loved learning about bereket as well as the different methods used to make pepper paste. Your humor and pleasant personality are a bonus as well! I was so excited to find your videos recently that I told my Turkish niece, (a lawyer in Istanbul) about you - and she already knew of you! Evidently you attended the same high school, although not at the same time, and had even done some legal work for your company! It is a small world! I am excited to watch more of your videos and become an even better cook of Turkish food! Thank you!
Thank you so much for this channel. I have been curious about Turkish food for a long time - now I feel more comfortable making it at home. Please, if you can, show us how to make other condiments used in Turkish cuisine - I love making my own condiments :)
You are a lot more than a national treasure! You are a Global & Universal treasure!!! It's hard not to LOVE the Love you are made of!!
From Canada with .... ❤🍁
Your cooking clips are always fun and full of laughter, and fab recipes, I love them!💕💕💕
Awesome as always ;) greetings from a Polish woman from Berlin :)
😘 to the polish Monika from Berlin!!
We have almost exactly the same pepper paste in Portugal! It's called "Massa de Pimentão", and is usually used to season meat before grilling it.
And piri piri. I tried meals with piri piri for the first time in Mozambique and not in Portugal :) In Lissabon I ate best shrimps in garlic-oil sauce!!!
I’m cracking up with that begging!!! Love it! And absolutely love how simple you make things look.
😘🙏🧿❤️🥰
Thank you Refika and team, I usually buy the peppers paste but with your delicious recipe I can make it at home, much better.
Please guys, make a video with the tomato paste. Big hugs from Spain.
I love your videos, such a very beautiful lady inside the kitchen. Pls keep on giving us inspiration. Thanks a lot!
Looks amazing. Love Refika's personality. So positive. Thank you for sharing yourself with us.
Umarım bu kanal çok çok daha büyür ve ülkemizi daha geniş kitlelere tanıtabilirsin harika bir kanal harikasın ❤️❤️❤️
Rick's I love your videos, my family keep asking when they can come over for food . Not for a chat or a drink, but because I'm a good cook. But thanks to your recipes it's getting so much better lol I thank you from the bottom of my heart. Do you have any books out please?
A big smile was on my face - I realized after few minutes. The introduction was hilarious. Mutlu cumalar.
My grandmother's grinder - of course a manual model, with wooden handle - is one of my treasures and I am always happy to find a new way to use it - thank you for this recipe, Refika! now I hope I can find the right peppers here in Massachusetts :)
This wonderful woman is light a ray of sunshine on a miserable day 🌈😘 May Allah swt bless you my sister.
Lots of love from Glasgow Scotland ❤️❤️❤️❤️
Bereket is being able to make too much out of little. Like when you feed many people with little food but it is more than enough for all. If your money, food, time energy..etc has bereket, than you achieve or get done a lot with very little 😊
In Romanian "berechet" means "there is plenty for everyone". Probably the part about making the most of it was lost over the years.
In india we have the same word but with different spelling as barrakat
Hi Refika! Really enjoy your videos. Especially all those tips and techniques to improve the result.But most of all I enjoy the views of Bosphorus and Constantinoupolis/Istanbul! What a great place to live in. Best regards from a Greek mom!
Hi just made the pepper paste, it's sooo good! Thank you 🙏🏼 🇮🇱
If it tastes as good as it looks color me mind blown🤯
Refika's videos, the editing...cathartic😊
Barkat is the exact word in Urdu.....as Urdu is itself mixture of Arabic, farsi and many more language..... actually it was (Urdu lang) was created by Turk army in past as per my knowledge tats y Urdu and Turkish lang has many similar words
I live in Michigan USA we get lots of wonderful peppers, thank you for this recommendation. I love the chair you used to press out the liquid from the peppers.
I'm in love with your channel.wonderful food, wonderful people, especially you of course,& your wonderful team & family.the sense of humour you bring to the channel & all the funny additions of movie clips & music make this not only educational but so much fun.thank you & all the best .🙏🍛🍲🍝🌿
You always amaze me. I love everything you do very detailed and simple.
Hi Refika, am so happy to have found your chanel, I love your recipes and reminds me of my born country, Cyprus. Next time when I visit my birth place I will definitely come to Turkey to meet you . Am living in Cape Town S.A
Stay safe and thank you for your lovely recipes. 😍
In Balkan we call the paste AYVAR , ajvar :) great channel,
It made my days through the corona days :) thanks
I love your food. You are confident and transmit positive energy, happy, the viewer. Easily I decided to try your recipe. No doubt that you clearly explaining.
Thank you so much for the pepper paste recipe. The Achuka or the spread looked yummy like always.Looking forward to the tomatoe paste too. ☺️👌👌
Love that spoon technique! Going to try this with ripe poblanos and serranos that I grow!
Refika, just to watch your videos it is like a feast for the eyes. I can actually taste it from your expression and your description. Love your videos. CR
I got the privilege of spending some time in your country years ago. I fell in love with the people and the food. Thanks for the videos. I am learning lots.
Thank you ❤️🧿🙏🏼
...I am soooo moving in with you guys!...save my plate at the table!... I am on my way!... Thanks for sharing your food journey!
Wow, 2020… I’m late to the pepper party! Thank you for this wonderful recipe! I have so many peppers during the summer. What a great way to preserve them. I made a small batch that came out beautifully. To remove the skins, I fire roasted the peppers over the flame of my stove then placed them in a bag. I can see this may be cumbersome for a large batch, but it came out smooth with minimal waste. The first recipe I made with the Biber Salcasi was Ezogelin using your instruction. Thank you for everyone’s hard work on your channel! You are all lovely indeed!💕
The star wars into was 10/10. Gags and good humour is what makes me watch every Refika video.
looks delish!!! i make a similar paste with roast red pepper, it has a little smokeyness to it. instead of walnuts i use toasted sesame and also the ginger! I like the idea of blanching the pepper to remove the skin to save time, it is much faster and easier. i will try this for sure.
Lovely recipes! Zaatar, here in Palestine, looks so different. The leaves are not so elongated and the color is also different. I wonder if they even smell and taste the same.
I love this channel. It's not only about the beautiful food you make but also about your passionate nature and the friendships and people you have around you.
Thank you for making my wife cry 😃
My wife is Italian and for medical reasons has developed an allergy to tomatoes (imagine the frustration) I took your pepper paste and went big with the idea. I got 12lbs of bell peppers and put them through the Instant Pot (5min, slow release) Left them overnight in a colander with a towel and 1gal of water for weight. The next day I peeled them and used the immersion blender (myself and half the kitchen were flecked in pepper bits) I took 1/3 of the paste, flavored it like a BBQ sauce, added it to fork-shredded pork and VOILA.
2 days later I took the rest and seasoned it like a marinara, added ground chicken meatballs and set it to slow cook for 4 hours.
My wife is crying with joy as she flips through the seed catalog looking for alternative peppers to grow next year.
Myshalla, Seattle WA, USA
Hello from Canada. I love your recipes and how you explain them. I am Romanian and we also have the word Bereket ( written berechet but with the same pronunciation ) meaning more than enough. It is a neologisme in Romanian language since our country was under the Otoman Empire.
In the U.S we say, waste not want not. Meaning waste can lead to want. Somewhat similar to Bereket. I enjoy learning things about your culture that you share as background for your cooking videos.
When you were explaining Bereket, it clicked what it meant. We were also brought up with that idea - it's called "barakah" in Arabic I think. "Do not waste anything" - is what we were taught - not even a grain of rice. It retains blessings or barkat (Bengali) or barakah. :)
I enjoy your videos so much, plus I know that I can rely on your recipes work. As a result, I hardly ever watch other channels! Thank you Refika, Bahar, Burak and others.
Only one request, please give extra serving to Bahar, she deserves some extra yummy treats.
You read my mind!! Love this and I love pepper paste! Beautiful recipe 💗💗
Ne kadar güzel insanlarsınız, ne kadar güzel bir ekipsiniz. Sayınıza, enerjinize bereket inşallah 🤗 İşini iyi yapan herkese olduğu gibi, size de saygım sonsuz 🙏🙏🙏 Tebrikler...
YUMM!!! Please also give us a recipe for your delicious tomato paste Refika!!!
Love the philosophy of sustainability. Love the food. Think you’re fab!
Hi I am from India and just love all your videos though I am a pure vegetarian,I tried your tahini, hummus etc....love your waste not policy, in India we make lots of pickles with chillies,my native place Mathania is famous for it's fiery red chillies,in season we roast the chillies in oil and pound it coarsely ,adding mango powder or lime juice as taste enhancer or spice cutter,for immediate consumption which stays for few months we add pounded groundnuts, one more pickle which stays longer is we slit the whole chillies, remove the seeds,fill it with the mixture of groud mustard seeds, roasted Fenugreek powder, raw mango powder or lime juice, we fill our sterilized jar with this ,add heated and cooled oil or with some more lime juice,cover with a thin cloth to mature in a week's time
We are going into winter in Australia so will have to wait till summer to make this. But I will buy a jar of pepper paste and add to it. Thankfully in Australia we are so lucky to have so many cultures ingredients are not to hard to find.