Hope, I did not mess with the camera. Anyway, this is my
new gadget, this is how i measure
the heat of the water when i'm frying, let's say potatoes
boiling water. I can see where i am very fast but from this distance Bahar you look
as if you're 30 degrees celsius. And me?
Really?
Not so accurate.
But it works on water. Anyway, guys today i would like to show you
how to make pepper paste. Pepper paste is something that you put on a jar
and make it around the season and for the whole year
if you're making let's say a potato dish or some kind of meat you want to cure
it increases taste sometimes a bit of hotness changes the color and
gives a bit of umami. By the way i'm also going to give
you a recipe of a spread that will blow your mind for sure you can do this from
scratch pepper paste or you can buy a pepper paste
from outside and then make it, and so good. I wanted to teach you both tomatoes and
the pepper paste but tomatoes are a bit harder. So for this year i would like to first
show you the easier one, the pepper paste. A nd the good thing
about it is like you can find this tasty peppers almost all seasons
whereas on tomatoes it just has to be just this season. So..
This is the season where the sun really shows its power so
always much better to do these things in season
this is how you preserve it. Preserving the goodness, the sun,
all the energy the sun gives to this beautiful thing
passes through and becomes the paste. I'm going to do so much to this poor thing
you see but still great.
I have five kilograms of capia pepper red,
washed and now what i'm going to do i'm going to cut
them all in half and with a spoon take the
extra seeds off like this.
All clean. I don't cut it with a knife like this,
because then i'll lose this much but when you do it with a spoon
you don't lose much.
All my peppers are done and in 10 to 15 minutes you can do the 5 to 6
kilos. Now i have water here that i've been
trying to boil because of the wind it took a bit
of time now i'm going to put all these into this hot water
there could be some seeds but it's okay.
Now the temperature of the water of course drops depending on
power of your stove it's gonna come back to boiling and
from after it comes back to boiling, probably
20 to 25 minutes it's going to be done and what it has to be the skin is now
very firm and stuck to the meat of the pepper but it's going to be
wrinkly and being able to be ripped from the
flesh and that's what we want we have a turkish word
in each episode i would like to talk about a word and this episode without
any studying beforehand a word came it's
called BEREKET. There used to be goddesses in anatolia called kibele
signing this BEREKET and what is BEREKET actually,
it's a thousands and thousands years old word for
sustainability. But the meaning in itself carries
other things than the world sustained. Like sustain is like i have 10 kilos of
this and for the next year i want to have 10
you sustain it but for BEREKET let's say i have this pepper
and next year hopefully i have more and also our grandmothers used to do stuff
like 'Refika, if you don't eat the food if you throw
the food on your plate the BEREKET of your life will go away'.
It could be about money, it could be about whatever you do
like if you throw away this life and water was
used electricity was used oil was used to bring
all these goodness to our plates and if I
throw away a big chunk without using it for now i didn't give the value of this
and the credit and in life some other thing
could be taken from me. This is a belief system and
it's the difference of sustainability from BEREKET but it's a thousand year
old belief and i like the word i hope you like the idea as well.
I'm going to put all these so that we also use it
If you want your pepper paste to be hot
you can use these hot peppers as well. What you should do is depending on the hotness you want you
take the top off and make an incision because the
seeds and the things that relates to the seeds are the hottest parts
i'm going to leave everything and i throw this
with the rest of the peppers inside. For five kilos these are quite hot i'm going
to use seven or eight this will totally depends on
your taste and the hotness that you can bear or enjoy.
Once they are done take them out of the boiling water.
and put them in a dry and clean sack if you don't have a grinder this is the
time to peel off the skins.
Put something heavy on the sack and let
the excess water drain overnight.
Okay, now for a whole day
the peppers are gave away all this water and became something like this.
now i have put the medium-sized holes here is a meat grinder you can add
it to your like kitchenaid or etc or you can buy a manual one which in
turkey sold for 25 liras, 3 dollars or something 3-4.
If you don't have it yesterday i showed you you can just take the skins off and
put it into a processor don't push too much
but just one by one what this grinder machine does is it
doesn't let the skins get into the pace what these skins
are it doesn't have taste and it has bad texture so
don't want those so every once in a while like after
i make a keto or something all the skins will be collected here and the machine
will not work so i have to take everything off clean it and then
continue once you're finished make the machine work more
because as you can see like i haven't been doing it for almost 45 seconds
one minute it's still going on let it empty
whatever there is so after a while this will stop.
These are inside the machine you'll find out these and these are the skins that
we were trying to get rid of and take this part out you can see
inside and clean as well and these are going to go
to the compost. As you can see this is probably a kilo and a half worth
of pepper paste from all these like five and a half six kilos
and normally i would continue and cook it immediately and
put them in the jar but because the light is going away i'm going to first
refrigerate this normally you don't have to the earlier
this meets with salt and gets closed is better
but because of these conditions tomorrow i'm going to make a great
paste that you can eat any time of the day from breakfast to
any kind of snacks or eat it with meat and also make it a classic
pepper paste preserve
Now we are in our third place back to our original kitchen
here is the pepper paste that i've done yesterday to kill all the bacteria
i'm going to reduce the heat to 75 degrees
meanwhile doing that i want to add a bit of oil
and a bit of salt to preserve now there are still a bit of skin but it's not too
much so we can afford that.
We didn't peel off the skin what we did was use the grinder now i'm
putting two tablespoons of salt by the way
if you say i don't want to do it at all what will happen
is for example if you're doing something like soup then these will float
but if you use this paste as a side for Köfte the meatballs
it won't have a negative effect for the saltiness
please have a taste and i haven't tasted the hotness so
it's quite hot not a killing one not like killing off looks quite very nice
it can be a little more salty because it's going to be added in a food so
i'm also adding half a tablespoon of salt as well so
two and a half tablespoon of salt but please decide it to your taste
and to your usage which kind of usage you're going to use
how normally this pepper paste is done is
until this stage is same but after this what they do
is they lay this paste on sometimes clothes sometimes
big trays and put it under the sun and turn it once in a while
and then the sun will dry the paste and will also give its
goodnesses to the paste but we're in istanbul it's
98 percent humidity and the weather is not so clean therefore for the city people this
is hard to do. So this is a city version of it now
this has passed the 75 degrees so it's all done i turn off the heat now
it's time to jar it. What i did i put
actually Yağız and Vurak did the jars to first the washing machine
and then to the oven so that they get sterilized
and we boiled the lids here we don't put it because there's always plastic in it
with the hotness i'm just putting it here
so that it will dry so how we put the pepper paste
here recently what i do like if you put some oil at the bottom if there's like
air stuck on it or if you turn the jar it acts like an insulator as you
can see here there are air bubbles and we have to get rid of them look for
example there's a face here as you can see what i do i go down and
press it like that and then it's done why are we trying to
get rid of the air because the air in itself would age the paste
all good then with a clean paper towel clean
the edges and make it a straight surface then we have to cut its contact with
air so again i'm going to use the olive oil as the insulator.
If in your country olive oil is too expensive
or you don't have a reach to olive oil you can use
any kind of vegetable oil that you have access to. Then I
close the lid it's still very hot like this and let it cool down
and then until you use it keep it in a dark place
when you open the lid put it in the refrigerator then use it
for each meal that you do this will go for two years
three years after you open it again you have to
keep the olive oil take a spoon and then make a flat surface and
put some more oil so that it doesn't have a contact with air so it will take
more time. So this is how it is done but now by using
some of this pepper paste i want to give you another recipe it's
called ACUKA in Turkish it's going to be my version actually in the Balkans it
has different names and if in your content you have a similar
version please inform me so that i also learn the people who look down will
also realize that in your country you have other versions of it and
that's the beauty of youtube i guess. So I
heat up a tablespoon of cumin and a tablespoon of coriander
the heat will increase their flavors if you don't have the seeds
you can use the powder ones i beat up one tablespoon of black pepper
and add the heated spices in my mortar and continue beating all together
meanwhile i heat up four handful of walnuts and walnuts go
perfect with pepper paste after chopping all the walnuts i mixed everything with
10 tablespoon of pepper paste i also add a bit more olive oil so all
the tastes go together well.
I take the skins of the ginger now
Turkish people are watching this and say 'Refika you wouldn't put ginger to
Acuka, okay originally it's not put but this is Refika's version and this works like
lemony taste and it increases the taste of the pepper paste
tremendously and makes it more healthy as well so about walnut sides of
ginger and one final touch Zahter Kekik. Zahter has two meanings one is this kind
of thaiman oregano family tasting herb and the
other one is a mixture which also sometimes
involves this herb plus sesame seeds watermelon seeds
some other kind of spices as well it's a mixture
two things different but this is the original Zahter.
So i'm also going to add this probably you don't have this at home but
you can also even put dried thyme as well
you don't have to eat this immediately actually the taste will get better
the next day this is a spread this could be a dip
this could be a meze upon other things this is still warm
you can also put this in a jar and keep it in the fridge for a long time.
So shall we eat it?
Yes I'm.
That's it for now, that's all. Thank you hopefully next week our
kitchen will be ready and we'll have new videos on our new kitchen.
Take great care.