In Turkey red pepper paste is an indispensable food. It is added to bread, to stuffed meatballs, to potato dishes, to beans and to kisir: every dish contemplates its presence.
Making red bell pepper paste involves a great deal of effort, also due to the extreme climatic conditions, which are precisely the ones that contribute to the goodness, meatiness and bright color of these vegetables. At the time of harvesting, the thermometer marks 38-40 degrees, but when working it feels like 45!
To make the paste, the peppers are dried, but no fires or dryers are needed. They are placed on the roofs of the houses, and it’s all done by the sun. Bell pepper paste costs an enormous amount of effort, but for the locals, it’s worth it. It really is a must-have food.
How It’s Made is a new format for Terra Madre Salone del Gusto 2020. They are accessible for free on this site!
Translated with Deepl.
Event languages: IT, EN, TR