Turkish Food Recipes

Find great Turkish Recipes @ 123easyaspie.com.

Q: Turkish recipes?
can someone plz give me some good n delicious turkish recipes for food, sweets or any non-alcholoic drink, thanks!

A: I love Turkish food, it’s delicious and healthy. Here are some wonderful recipes, enjoy!

http://www.allaboutturkey.com/icecekler.htm

http://www.anatolia.com/anatolia/2001/11/turkish_delights/default.asp

http://www.allaboutturkey.com/tatlilar.htm

http://www.turkishcookbook.com/2005/04/semolina-dessert_18.php

http://www.turkeytravelplanner.com/details/Food/tatlilar.html

http://www.turkish.homestead.com/

http://adilakkus.tripod.com/recipes_in_english.html

http://www.turkishcook.com/

Q: What are some Roman/ German/ Turkish recipes/ foods?
What are some Roman/ German/ Turkish recipes/ foods?
Preferably somewhere around 500 AD/CE- 1650 AD/CE, but modern day is fine too. Thanks!

A: Of these three cultures, one that stands out from that time period is Turkish cuisine. The nomadic Turks began making kabaps (kabobs) once they learned to grill and roast meat over the fire.

Sis kabap is skewered meat, onions, peppers and herbs cooked over a fire, usually sheep or cattle.

Doner kabap is prepared from a whole leg of lamb marinated in herbs, yogurt, tomato and onion. After marinating, it’s sliced, wrapped on a spit, and roasted by the heat. Doner means to revolve in Turkish.

I remember my Turkish friend talking about these ancient foods in his Turkish restaurant, as I sat and ate one day.

Q: Where can I find Turkish recipes in English?
Does anyone know any sites online that have recipies for authentic Turkish dishes, that is in English

A: Try www.turkishcookbook.com
I like it very much!

Q: Anybody have any good recipes for a Turkish or Arabic beef marinades?
I was at a food thing a couple weeks ago with my wife and there was an Arabic grill stand, I think Turkish, we got beef shish kabobs and some kind of ground seasoned hamburger (i think it started with a k) that were awesome and had a unique flavor im not sure how to describe, i really liked the spices and have no idea what the seasonings were. just wondering if anyone had any idea what might have been on it and/or have similar recipes

A: Beef Kofta (serves 6-8)

Ingredients

1. 1/4 cup chopped fresh parsley

2. 1/4 cup fresh chopped coriander

3. 1 yellow onion, chopped

4. 1 pound ground beef

5. 1 teaspoon ground coriander

6. 1 teaspoon ground cumin

7. 1 teaspoon ground paprika

8. 1/2 teaspoon allspice

9. Salt and pepper to taste

10. Skewers (if wooden, soak in water)

11. Olive oil

Preheat grill to medium-high. In a food processor, finely chop the onion, fresh parsley, and fresh coriander. Add the ground beef, ground cumin, paprika, allspice, and salt and pepper. Process again until paste like.

Line a large baking tray with foil. On the tray, shape 1-2 tablespoons of meat around each skewer (it will look like a sausage). Brush with olive oil and cook on a covered grill for about 8 minutes, turning once.

From: http://easyinternationalrecipes.webs.com/sainthelenauzbekistan.htm

I usually serve this at the same time:
Tzatziki (cucumber and yogurt dip)

Ingredients

1 (32 ounce) container plain Greek yogurt
1/2 cucumber with peel, grated
1 clove garlic, pressed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
1 teaspoon salt
1 teaspoon fresh ground black pepper
Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate for at least 2 hours. Serve with pita or vegetables.

From: http://easyinternationalrecipes.webs.com/gabonhungary.htm

Q: Does anyone have any recipes for easy to make Turkish dishes?
I am cooking a meal for around 8 people and would like to try making a turkish dish. I am a complete novice….

A: My husband is Turkish and when we married three years ago I dove head first into Turkish cuisine. I checked out every cookbook and website that I could get my hands on. I highly recommend Classic Turkish Cooking by G. Basan. It has many tasty recipes and great pictures to help you get an idea of how some of the dishes should look. As for individual recipes, I really love Turkish desserts. Here is a link for several Turkish desserts http://www.allaboutturkey.com/tatlilar1.htm.
I just made the irmik helvasi (semolina halva) this week. I always make it with milk instead of water.

Q: What kind of Halva/Halvah is ACHVA halvah? Like, Jewish, Greek, Israeli, Turkish etc.? Recipes?
I really, really, really, urgently need halvah! What kind is the one from Achva, the block one? Also, if you have any recipes for the Achva style halvah please tell me.

A: Sesama halva made from tahini ( sesame paste )

You can try to use the recipes provided here
http://www.aopy00.dsl.pipex.com/recipes/halva.shtml
OR
you can watch thje video provided

http://video.about.com/mideastfood/Sesame-Halvah.htm

You can add cacao to your sugar
or you can add unsalted pistachios to your halva

but I prefer to buy it ready made

Q: Any Recipes for Turkish delight Cheesecake?
I tried the cheesecakes version on the weekend and love it

A: Make a standard cheesecake and add this to it to make it.

1 1/2 cups water
3 cups granulated sugar
3 tablespoons light corn syrup
1/2 cup orange juice
3 tablespoons orange zest
3 (.25 ounce) envelopes unflavored gelatin
3/4 cup cornstarch
1/2 cup cold water
1 tablespoon vanilla extract
3/4 cup chopped pistachio nuts
confectioners’ sugar for dusting

Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan. Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer. Set aside and keep hot.
Stir together orange juice and orange zest, sprinkle with gelatin, and set aside. In a small bowl, dissolve cornstarch in 1/2 cup cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick.
Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios. Sprinkle a 8×8-inch pan generously with confectioners’ sugar. Pour the Turkish delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.
When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 1-inch squares, and dredge each well with confectioners’ sugar. Store at room temperature in an airtight container.

Q: know any good turkish recipes?
im writting an essay for social studies and i wanted to make a turkish recipe.It HAS to be turkish and easy to serve to many people

A: I have a Turkish cookbook at home and it is one of my absulute favorites! One dish that is very common among turks is borek. Since you are serving it to many people, it would be convenient, because it is a finger food.

5 sheets Phyllo Pastry

Filling:
4 medium sized yellow potatoes, boiled, mashed
1 medium sized onion, thinly sliced
1/4 cup feta cheese, crumbled
2 tbsp butter
1/2 tsp red pepper, ground
Salt
Pepper

On Top:
1 egg yolk
1 tsp Nigella seeds (you can substitute with sesame seeds)

Saute the onion with butter. Add in the warm mashed potatoes and the rest of the filling ingredients, then mix.

Place two sheets on top of each other on the counter and position them vertically. Cut them in four strips from top to bottom. Put some filling on the bottom side of each sheet. Leave some space around all ends (picture). Then roll up each one, do not squeeze! Soak the open end in water and close it up. Fold the 5th pastry around. If you have more filling use a 6th sheet of pastry.

Place parchment paper on an oven tray and arrange the Borek with the folded side facing down. Brush the tops with egg yolk and sprinkle some Nigella seeds all over.

Preheat the oven to 400 F (200 C). Bake for 15-18 minutes until the tops take a golden colour.

http://www.cafefernando.com/images/borek.jpg

** you can also add shredded chicken breast to the filling if you like..

Q: turkish recipes~ fried potato fritters?
im looking for a recipe on a turkish food named along the lines of kefte, kefta ? help ! its like potato mixture coated in something and fried off . if you could find out the correct spelling of the name or even a recipe it would be helpful.

A: It must be KOFTE (meat balls). Most probably patatesli kofte(potato kofte)

Kofte may be in several forms. basicly its ingredients are:
minced meat,
grinded or finely chopped onions,
bread crumbs ( use the bread you bought a few days ago)
one egg yolk
finely chopped parsley
salt and spices (black pepper, cummin)

If you grind 2-3 large potatoes and add to the above ingredients it will be potato kofte. you can arrange proportions to your taste. for a succesfull potato kofte amount of meat used should be a little less than the amount of the potato. mix ingredients welll (not in a blender, use your hands) take small pieces and shape it like the size of your thumb and deep fry them in hot vegetable oil .

Q: Any recipes for homemade halva and/or Turkish delight?
Yes, I realize that they are two separate confections, however, I’d love to know how to make both. ^^ They’re both lovely.
@Helga: You gave me a turkey recipe. LOL. I meant Turkish (as in Turkey the COUNTRY) Delight, a sweet, rosewater-flavored confection.

A: –HALVA (GREECE)

1 c. olive oil
3 c. semolina, or substitute 3 c. white cornmeal
2 c. sugar
3 c. milk combined with 1 c. water

In a heavy 10 to 12 inch skillet, heat the oil over moderate heat until a light haze forms above it. Pour in the semolina in a slow, thin stream, stirring constantly. Reduce the heat to low and, stirring occasionally, simmer for 20 minutes or until all the oil has been absorbed and the meal turns a light golden color. Add the sugar and then gradually stir in the milk and water mixture. Continue cooking for about 10 minutes longer, stirring constantly until the mixture is thick enough to hold its shape almost solidly in the spoon. Watch for any sign of burning and regulate the heat accordingly.

Pour the halva into an ungreased 6 x 10 x 2 inch baking dish, spreading it and smoothing the top with a metal spatula or the back of the spoon. Cool until firm. Just before serving, cut the halva into 1-inch squares. Makes 60 one- inch square candies.

————2nd way——————–

Semolina Dessert (Halva) recipe
ingredients
400 g (14 oz) 1 3/4 cups Sugar
4 Cardamom seeds
3 x 10 cm (4 in) Cinnamon sticks
225 g (8 oz) 16 Tbs Butter
225 g (8 oz) 2 cups Semolina
125 g (4 oz) 2/3 cup Sultanas or seedless raisins
125 g (4 oz) 1 cup Blanched almonds, slivered

method
1. Dissolve the sugar in 900 ml (1 1/2 pints) 3 3/4 cups of boiling water and add the cardamom and cinnamon. Cook for 10 minutes, or until the mixture becomes syrupy.

2. Melt the butter in a second saucepan and stir in the semolina. Simmer for 20 minutes, stirring frequently. Add the sultanas or seedless raisins, almonds and the sugar syrup and bring to the boil. Boil for 5 minutes, stirring constantly. Discard the cardamom and cinnamon.

3. Pour the mixture into a shallow dish and set aside to cool.

Serve cold.

serving amount

4-6 servings

——–TURKISH DELIGHT RECIPE
Categories: Candies, Turkish
Yield: 1 servings

2 c Sugar
2 tb Cornstarch
1 c Water
1/2 ts Cream of tartar
1 tb Flavoring *
Food coloring **
1/2 c Toasted nuts, chopped ***
Confectioners’ sugar

* Flavorings: rose, mastic, strawberry, orange or
lemon. ** Food coloring: red, yellow, green or orange
(depending on flavoring used) *** Nuts: almonds or
pistachios

Dissolve sugar and cornstarch in water. Add cream of
tartar. Boil to 220 degrees F. Cover pot the last 5
minutes. Add flavor and food color. Add nuts.

Pour into oiled shallow pan. When cool, cut into
squares and roll each piece in sifted powdered sugar.
Store in plastic bag.

———–Turkish Delight II

rind of 1 medium lemon
rind of 1 medium orange
1/4 cup (2 fl oz) orange juice
2 tablespoons lemon juice
3 cups caster sugar (superfine)
1/2 cup (4 oz) water
2 tablespoons gelatine
1 cup (8 fl oz) water, extra
2/3 cup cornflour (cornstarch)
3-4 drops orange or rose flower water
red food colouring
1/2 cup icing (confectioners) sugar

Line base and sides of a deep 17 cm (6 3/4 inch) square cake tin
with aluminum foil, leaving edges overhanging. Brush foil with oil
or melted butter. Remove white pith from rinds.

Combine rinds, juices, sugar and water in large heavy-based pan.
Stir over medium heat without boiling until sugar has completely
dissolved. Brush sugar crystals from side of pan with a wet pastry
brush. Bring to boil, reduce heat slightly and boil without stirring
for 5 minutes or boil until a teaspoon of mixture dropped into cold
water forms long threads, or if using a sugar thermometer it must
reach 105 C (221 F). Combine gelatine with 1/2 cup (4 fl oz) extra
water in bowl. Stir over hot water until dissolved. In separate
bowl combine cornflour with remaining water, mix until smooth.

Add gelatine and cornflour mixtures to sugar syrup. Stir over medium heat until mixture boils and clears. Stir in flower water and a few drops red food colouring. Strain mixture into tin; refrigerate over night. When set peel off foil and cut into squares. Roll in icing sugar.

good luck !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Q: Does anyone have any good recipes for, or know how to make Turkish Delight?
I’ve always wanted to try this, but haven’t been able to find it in any stores.

A: TURKISH DELIGHT

3 tbsp. unflavored gelatin
3 c. apple or unsweetened apricot juice
1 1/3 c. granulated sugar
2 tbsp. lemon juice
2 tbsp. lime juice
2/3 c. cornstarch
2 c. chopped walnuts
1 c. powdered sugar

Soften the gelatin in 1/2 cup of the juice. Boil remaining juice with sugar for 15 minutes to thicken. Mix lemon and lime juice; add all but 1/4 cup of the cornstarch to dissolve it in the mixture. Add the gelatin and cornstarch mixture to the boiled juice and bring to boil again. Cook rapidly for 10 minutes until very thick, stirring constantly. Mix in walnuts and pour mixture into a 9 x 9 x 2 inch baking pan that has been dipped in cold water. Let harden 12 hours and then cut into small pieces, 1 1/2 x 1 inch. Mix together the reserved 1/4 cup of cornstarch and powdered sugar. Remove pieces with a spatula and roll each in sugar mixture.

Q: Has anyone got any Turkish recipes? All you Turks out there. Help!?
Something quick to make that’s tasty and filling.

A: Easy Turkish Kebab Recipe

Ingredients

1 kilo lamb meat (from thigh or shoulder) cut into small pieces
4 tomatoes
2 green peppers

Cut tomatoes into large chunks removing the inner core. Cut the green peppers in half, remove the seeds and cut into smaller pieces. Skewer a piece of meat, tomato and green pepper successively. Cook on a barbeque, 3 to 4 minutes each side. Serves five.

http://www.turkishcookbook.com/

Q: Anyone have any great Turkish recipe ideas?
I’m bored with cooking the usual mundane recipe’s all the time. I love Turkish food, but wish I knew more interesting recipe’s.

A: I love this dish!!! hope you like it.. excellent with PILAF too!!

KEBAB WITH CREAM SAUCE

Ingredients:
1000 Gr. Mutton
2 Large Onions
2 Tablespoon Margarine
2 Medium Tomatoes or 2 Tablespoons Of Tomato Paste
Salt
Cream:
1 Tablespoon Margarine
2 1/2 Tablespoons Flour
250 Gr. Milk (1 Glass)
1/2 Tablespoon Salt
1/2 Tablespoon Salt

Grate the onions and tomatoes. Bone and cube the meat and put it into a saucepan with margarine and grated onions. Cover and cook for approximately 1/2 hour, occasionally stirring. Add grated tomatoes or the tomato paste mixed with 1/5 glass of water and cook till the tomatoes dissolve. Add salt and 2 glasses of hot water, cover and simmer for almost 2 hours till the meat is cooked.
CREAM SAUCE: Put the margarine in a deep pan and melt it. Add flour and saute very gently for 2 minutes while stirring with a spoon. Meanwhile, pour the milk gradually into the pan and blend well. Continue stirring till the mixture becoms a pudding-like paste. Put sauce in the saucepan containing the meat and blend. Bring to the boil, place on a serving dish and serve hot.

Q: has anyone got any good recipes for authentic greek or turkish foods?

A: MOUSSAKAS

Serves:8

INGREDIENTS

2 lb (900g) minced beef
5 eggs
1 and half oz (45g) plain flour
2 oz (60g) unsalted butter
16 fl.oz (475ml) milk
8 fl.oz (250ml) red wine
8 fl.oz (250ml) beef stock
4 oz (115g) cottage cheese
4 oz (115g) Graviera (or Gruyere) cheese grated
2 oz (60g) Parmesan cheese
1 oz (30g) feta cheese grated
4 aubergines
2 onions finely chopped
6 tomatoes
1 tablespoon all spices
2 tablespoons of parsley finely chopped
2 tablespoons of ground cinnamon
Salt & Freshly ground black pepper
1 teaspoon of nutmeg
1 oz (30g) fine breadcrumbs

INSTRUCTIONS

1) Trim the ends off the aubergines and cut into quarter
inch (5mm) slices
2) Lightly spinkle with salt, leave to stand in a colander
for 60 min.
3) Add 3 tablespoons of olive oil to a saucepan, heat
4) Add onions, cook over low heat for 5 min, until golden
5) Increase heat, add meat and cook over moderate heat
until brown
6) Add the wine, bring to the boil, stirring
7) Add tomatoes, lower heat simmer for 10 minutes
Add 1 tablespoon of parsley, stock, cinnamon, allspice,
1 teaspoon of salt, and 1 teaspoon of pepper
9) Simmer for 30 minutes, until liquid has evaporated,
cover and set aside
10) Heat 3 tablespoons of olive oil in a frying pan, add a
layer of aubergines to the pan, fry until golden on
both sides.
11) Remove and drain on paper towel
12) Add 1 tablespoon to pan and fry another layer and
repeat, set aside
13) Melt butter in a sausepan, add flour and stir until
smooth
14) Heat over a moderate heat for 2 minutes
15) Gradually add the milk, stir, bring to the boil, remove
16) Add the cheeses and nutmeg and stir into a sauce
17) Stir in well beaten eggs, a little at a time, mix well
18) Season to taste and set aside
19) Preheat oven to (180°C), (350°F),(Gas Mark 4 )
20) Layer a 4 inch (10cm) baking dish with aubergines
21) Cover with 1 third of the meat, cover with 4
tablespoons of sauce
22) Repeat (20 and 21) twice
23) Top with aubergines and cover with remaining sauce,
sprinkle with breadcrumbs
24) Bake uncovered for 60 minutes
25) Garnish with parsley and serve hot

TZATZIKI

Cucumber and yogurt dip. This dip is extremely popular
throughout Greece and is almost always included in the
assorted appetizers served in restaurants and tavernas.

Ingredients

2 cups plain yogurt.
2 large cucumbers.
1 tablespoon minced garlic.
1 tablespoon white vinegar.
2 tablespoons olive oil.
Salt and pepper to taste.

Preparation

Put yogurt in a cheesecloth-lined sieve over a bowl. Drain
several hours or overnight in the refrigerator.

(Hand method)
Peel, seed, and coarsely grate cucumbers. Drain well. Add
garlic, vinegar, olive oil, salt, and pepper to cucumbers
and mix well. Add drained yogurt and blend. Serve with
toast points, crackers, or pita bread.

(Food processor method)
Grate peeled and seeded cucumber; set aside to drain. Add
garlic, vinegar, olive oil, salt, and pepper. Pulse with a
quick on-off. Place in a bowl and combine with cucumber and
yogurt.
Ingredients:

HUMMUS
7oz (200g) chick peas

2 cloves of garlic

3 tablespoons of olive oil

1 teaspoon paprika

4 tablespoons of lemon juice

3 tablespoons ground sesame seeds (tahin)

3 tablespoons of water

one third of a teaspoon of pepper

one third of a teaspoon of cumin

1 level teaspoon of salt

chopped parsley, for garnish

Cooking Instructions:

Place the chick peas in a large bowl and leave to soak overnight

Boil the soaked chickpeas until soft, then drain and allow to cool

Place the ground sesame seeds in a bowl and dilute with water

Put the chick peas in a mixer and while grinding add the ground sesame seeds, salt, garlic, pepper, lemon juice and olive oil

Continue grinding until the hummus becomes smooth and creamy

Serve cold sprinkled with paprika and garnished with finely chopped parsley

LAMB,COUNTRY STYLE

Ingredients:

3 lbs. 6 oz. (one and a half kilos) leg of lamb, boned

1 lb. 2 oz. (500g) round potatoes

1 lb. 2 oz. (500g) carrots, coarsely cut

4-5 spring onions, sliced

11 oz. (300g) peas

11 oz. (300g) cottage cheese, unsalted

salt and pepper

1 lb. 2 oz. (500g) fillo pastry

1 teacup butter, melted

one and a half teacups of olive oil

2 tablespoons of dill, finely chopped

Cooking Instructions:

Heat the oil in a pot or saucepan and sauté the onions in it

Add the boned lamb and cook for a further 10 minutes or until the lamb has browned

Add a sufficient amount of water to allow the meat to boil for one hour

Add the vegetables and allow everything to boil for a further 20 minutes

Remove the saucepan from the heat and allow to cool

Cut the fillo pastry into strips of about 2o cms. in width

At one end of each strip place a piece of lamb and some vegetables

To the lamb and vegetable mix add pieces of cheese

Brush melted butter on the end of the pastry sheets and fold over the lamb and meat to form ‘parcels’

Place the fillo parcels on a buttered oven dish and bake in a medium-oven for about 35-40 minutes

Serve hot

HONEY BISCUITS
Ingredients:

Biscuit

2.75lbs (1200gms) all-purpose flour

2 tbsps. honey

half a cup of caster sugar

1 tsp. baking soda

1 tsp. baking powder

1 cup of fine semolina

half a cup of coarsely ground walnuts

2 cups of fresh orange juice

1 tsp. grated orange rind

1 tbsp. cinnamon and clove powder

2 cups of olive oil

Coating

2 cups of water

1 cup of sugar

1 cup of honey

1 tsp. ground cinnamon

1 cup of ground walnuts

Cooking Instructions:

Pre-heat the oven to 350F, Gas Mark 4, 180C)

Put the sugar, olive oil and honey into a large bowl and beat together

Add the clove, cinnamon and orange rind and beat in with the other ingredients in the bowl

Dilute the baking powder and baking soda with the fruit juice then add to the mixture in the bowl along with the walnuts and semolina, beating all the time

Gradually add the flour to form a soft dough

Cover the bowl with a damp cloth and allow the dough to stand for at least 30 minutes

Divide the dough into pieces that will form oblong rounds like small eggs and place on a lightly greased baking sheet

Cook the biscuits in the pre-heated oven for about 20 minutes or until they are a golden brown in color

Remove from oven and allow to cool on a wire rack

To make the syrup, blend together the water, honey and sugar in a saucepan and bring to the boil for about 10 minutes

Reduce the heat and dip the biscuits in the syrup for about a minute then remove with a perforated spoon and place on a serving plate

Before serving sprinkle the melomakararona with walnuts and ground cinnamon.

I hope you have fun trying these yummy recipes.

Q: Turkish recipes with U.S. equivilants???
Lived in Turkey 20 years ago in the village of Incirlik, near Adana. Loved the simple Turkish foods like Tava, Lamucan, and OH! the ekmek and pita breads I’d buy fresh from the oven. I dream about that stuff!

Learned how to cook some of it but was using Turkish ingrediants of course. Can’t find Salca in the States.

Can anyone help me out?

Sorry, don’t have the Turkish symbols for my keyboard so some of the C don’t have the the proper shape..

A: Oh well, I’m from Adana!

You know making salça is not that difficult. You can make it yourself. Buy some red peppers (as much as you want, but you should use lots of red peppers to make little salca) Wash them and take the green part out and cut them in half. Clean the seeds. Wash them again, put them in a cloth bag and boil them in salty water for a few minutes. After you take them out spread them on a tray to cool a bit. After they cool off, mince them a few times (you can do it in a blender I think, but again if you want to make a lot of salca you should use a bigger machine). After you mince them a few times, they’ll become juicy. Put the juicy stuff on a tray and leave it to sundry. Sprinkle some salt on it. The next day, you should have it minced again if you have some unminced parts in the mixture.

You should leave the juicy stuff to sundry untill it’s dry enough and until what you have looks like a paste. It usually takes a week, but during the wek you should stir the paste with a spoon from time to time and add salt if needed.

I think 20 kg of red peppers will make around 2-3 kilos of salca which is enough for a year or so. But I’m not sure.

Note; you can make salça with tomatoes too, but in Adana people mostly use pepper salça because it gives a better taste and reddens the food better. Tomato salça gives a lighter taste. My mom sometimes mixes pepper salça and tomatoe salça, but usually prefers only pepper salça.

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