Results tagged “pepper”

Roast squash, red pepper, Puy lentil & Feta salad

This is a lovely way to use butternut or other sweet orange autumn squashes.  You could omit the red peppers if you like, and use soft, tangy goat’s cheese instead of the Feta.  To spice it up further, roast the squash with a sprinkling of ground cumin, coriander and nutmeg.


Ten Turkish tastes

Copy (1) of Smzelispazaraubergines0001.JPGIt's ridiculous to try to sum up Turkish cuisine in 10 flavours.  Turkish cuisine is hugely rich and infinitely varied, not least because a) Turkey's absolutely enormous - have you looked at a map recently? - comprising three different coastlines, high snowy mountains, very hot, dry plains and lush wooded hillsides, among other things, and b) its cooking has been influenced over the centuries by Mongolian, Chinese, Persian and Greek cultures and then, through the enormous Ottoman empire and its trade routes, many more, including Moroccan and French.

But I'll give it a go...

A pepper pilgrimage

smistanbulspicepazar0001.JPGAs ubiquitous as the aubergine is the pepper (biber), in all its versions:  red hot chilli peppers, fat bell peppers and numerous thinner green varieties.  The fresh green pepper - longer, thinner and paler than a regular bell, and sometimes with some pleasing heat - must be used in 8 out of 10 savoury Turkish dishes.  It adds a wonderful fresh pepperiness (for want of a better word) to meat stews, vegetable meze, egg dishes and more.  Its fatter bell cousin is usually stuffed with rice and flavourings. But it was the chilli pepper that really caught our interest ...


Culinary Anthropologist