today's subject is about these beautiful red peppers what I'm going to do I'm going to teach
you how to make red flake pepper from these beautiful peppers with no extra additives and
tell you why we use in Turkey Red Pepper so much how it changes our food how it can burn you how it
makes the food that we prepare even a simple salad tastes even much better and how it's really good
for us at the end so let's start first we have these dried red peppers actually three different
types of peppers this is called Arnavut biberi we have these long thin peppers and these come from a
place where we had the earthquake called Samandağ these are Samandağ red peppers and in Turkey the
most famous red flake pepper actually this one with my face on comes from another place where
we also had the earthquake called Maraş it's so tasty it's so nice and it's really easy to
make first first off what's the difference Refika between this powdered red pepper from this flake
one the most important thing is when it's powdered red pepper we have to grind this so much some of
the oil gets out and some of the taste goes away for example when I add this to let's say
salad dressing it has a spicy taste but when it's red flaked pepper it has the spicy taste
of an individual ingredient kicking you on one side and then goes away so it's not like a linear
distributed taste it's a taste that comes and goes and inside when we have a spoon the incredible
thing that our mouth does is get the taste of things in different speeds for example when we
have a nice eggplant Kebab you have a bread you put some eggplants you put black pepper some red
pepper and the meat and when we eat it first we get the taste of the juicy meat a bit it then we
get the creaminess of the eggplant then the black pepper kicks in a little later then some hotness
with a little bit of pain but a pleasurable pain comes later usually for example when
you eat something really hot we start to chew it for a while Bend our eyes starts to water and say
what the hell did I do either you swallow it or you take it out but that taste still goes on why
because our mouth gets some of the tastes a little later but this is kind of like an orchestra in
Orchestra different instruments come into play in different times so that makes a nice symphony and
that symphony playing around with the size playing around with the ingredients makes you create that
Symphony even in a better way so it's kind of like tricking when the hotness if it's too big it's too
much to swallow it's too small it distributes and don't get exactly but the wind is flaked it kicks
you and goes away secondly the flavor for example both a little hot red peppers when I have this
powdered red pepper we have two things a taste of the fruit a bit and some earthy tastes and when
it's really grinded like dust the fruity taste goes a little lower and the earthy taste goes
higher up on the rank but when it's big chunks the fruity taste is kept much better and you
get that fruity taste with the hotness much more so that's another reason why we like using red
flake what's the difference between the dried one let's say using this dried Pepper and a fresh one
like Mexicans use it the fresh one because it also is watery it goes around your mouth it gets into
you faster and stays longer but when it's dry as you know it kicks you and goes away faster because
it's less watery if people can't find dried pepper how can they dry great question I forgot to answer
your big chilies you can put them on a string and if you are in a place where there's some you can
like put it in front of the sun in your house in your apartment and it's gonna dry eventually
for example there's one that we had made with different types of peppers like this it's a
great way to dry it how do we put it in we put it in through the stems like this but if you don't
have that patience have some kind of a net and put it outside that would work still you say that it's
cold weather we are in let's say not Arizona but Minnesota how can I drive there you can
put it in the oven or the airfryer in 50 degrees and with the fan on it's gonna dry in a day or
something that could be one other way to dry your peppers this doesn't mean by the way because in
your homes even in Minnesota or high up in Canada you will have the heating so if you make it light
this and hang it somewhere dry you don't need to use an extra energy or electricity this would work
so starting the recipe in Europe in many of the stores the Red Lake pepper are sold with seeds
you can do this recipe by not throwing away any of the seeds but I want to make something closer
to this so what I'm going to do I take the seeds out when you are making this at home if you have
a glow you can use it I am really against using gloves I hate the smell and the dust
Etc but if you have one which doesn't have any of those you can use it because it's kind of hot and
it might ruin your skin and don't rub your eyes with your hands it's gonna make you cry very much
as you can see there's this orange part this is actually the capsicum gland which is giving
the hotness of the pepper it's the hottest part of the pepper seeds it to that so I'm carefully
taking seeds out but not taking them away this is important another way to be able to take the
seeds away is rub the pepper so that the seeds are ripped from the cup system and then cut it
and the seeds will fall to show that we can make the red pepper from all kinds of peppers we have
these small peppers I do the same thing and get rid of the seeds this is a store-bought one these
are the ones we have made as you can see the colors are rather different and the reason is
if the pepper is dried in a nice sun in four or five days it becomes like this golden red
but when it has yellows and oranges it's usually dried in a longer term which is Istanbul weather
in here so it has multi-colored if it turns into black it means that it dries in a much longer
time which is these thick Peppers when we take the stems and the seeds out usually the pepper
falls down so its weight is like 50 so now before we start we should prepare ourselves like this
okay
I'm going to put all this in oh no it won't fit we're gonna make it in two terms we close it and
instead of just like long term have few at this point let the pepper flakes and there's a fume of
hotness here I let it sit for a while ideally you can wait for like five to ten minutes now because
we're you know short on time I'm going to open it preferably an ideal peppers they don't put but in
home conditions it's better to put a drizzle of olive oil and a bit of salt when we cut it the oil
of the red pepper goes out the olive oil helps for the oil to stay in and the salt makes it a little
tastier keeps in good condition now we can jar it sorry about some of the seeds guys we weren't
really good at cleaning the seeds but it's like this we can make it even smaller but I like it
big so here we go an incredibly nice tasting red pepper now there's still a goodness in this what
you can do is put a bit of water and when you're making soup put it in the soup so it's great we
don't throw anything away and the seeds are gonna be distributed around the team Oak is going to
take some I'm gonna take some and we're gonna use these seeds to make more Peppers hopefully they're
gonna come up from 120 grams of red pepper we get this jar of greatness now I want to taste it a bit
oops so nice fire is nice another thing when you get really hot what
do you want the first thing you go is to grab and drink some water
like this does it work no what does work is milk or I felt some iron is yogurt and water again
yeah that's another reason why we like drinking ayran and kebab together how can we use this red
pepper one way that we use the red pepper is called yağ yakmak means actually burning fat burning
butter burning oil kind of thing how do we make it we put some butter when the butter starts to
melt we take it a little away from the stove and then we add the red pepper then we turn the pan
with our hands not directly under the contact of eye of the stove but a bit higher and this way
the butter starts to have oil and it has bubbles and the taste of the red pepper goes to the oil a
bit then you can put it on top of a month you can put it on top of many of the messes when you make
chilber the Turkish eggs it's really great even when you put it on top of some cheese and a bit
of red it becomes gorgeous and another thing that we do is also giving the final oil of the soup
we make a mercimek çorbası with a lentil soup or yogurt soup or different kinds of soups anything
that you like get the taste you don't like it very much you want to make it a bit spicy use the same
technique that I've just explained in months do it and put it on to the soup and you mix it you
can do it in front of your guests I pour it and mix it it's so well at the last minute it has the
sizzle so so good in the mornings we have the sunny side egg the sunny side egg goes really
well with a bit of red flake pepper and sometimes a bit of mint or thyme another thing for example
we like seasoning are olives in the mornings we eat olives but you can eat anytime put some
olive oil some red pepper some lemon juice maybe some lemon zest some garlic voila you get really
nice olives with taste and the spiciness and I can very well say okay this is mine I love it
I've chosen it upon mini red pepper flakes but this one that we have freshly made would beat
it it's the nature of it so this is so nice but try this so again take care hope you've enjoyed
the video we are still feeling weird as you know because of all the earthquakes and we're trying
to take care of the people there still and if you want to show your support one of the best
ways is to leave any kind of comments you have leaving a comment liking the video means spreading
it and that means so much financially and emotionally to us it takes so good care love you