Best Form of Bitter Food: Artma Pepper

Best Form of Bitter Food: Artma Pepper

The pepper, which was brought to Anatolia in the 16th century, started to take its place in our tables with the taste left on the palates. In the course of time, it has become one of the indispensable tastes of Turkish cuisine with its bitter, sweetness, mosquito filling and even pickles.

In many cities, it is possible to correspond to any kind of pepper recipes shaped according to the taste of local people. First among them is; the pepper fries that while even remembering its name, comes the excellent smell to our noses. The pepper fries known by everyone has a different name and taste in Denizli region. Prepared with special Kale pepper, this delicious fries is known as artma pepper taste.

Kale pepper, differentiated from other pepper types with its more fleshy and fuller structure, reveals its difference with its originality in the first taste. Artma pepper taste is one of the important local tastes that the people of the region love very much and prepare carefully for the guests who come to Denizli. Those who might have their way to Denizli, if they are lucky and if they have the opportunity to taste this taste cooked in wood fire, so they will add the pepper taste without thinking to the list of unforgettable tastes.

Another feature that distinguishes this delicious food from others is that the yoghurt used for the surface is a strained yogurt that is unique to Denizli region with its different taste and consistency. Artma Pepper taste, which combines pepper, olive oil and yoghurt with very popular tastes, deserves to get full points from those who are fond of palatal delight.

Ingredients:

  • Dried Kale pepper grown in Denizli region
  • Garlic
  • Yogurt
  • Olive oil
  • Salt

Preparation: The dried peppers are boiled and the water is filtered. The kernels of the filtered peppers are removed and prepared for frying. Peppers are taken on tray after lightly fried while soult is poured in olive oil and and prepared pouch yogurt with plenty of garlic is poured on the pepper. Finally, a few tablespoons of oil from the fried peppers are taken over the yogurt and artma pepper taste is made ready for presentation