Don’t worry, I don’t cook beaver. Biber Salcasi – paprika marrow, is a Turkish speciality. Apart from paprika and salt, beaver salcasi contains no spices. The ripe peppers are first dried, de-stemmed and seeded. After being mashed, the paprika is slowly boiled down and salt is added until a paste is formed.
The mild form is called tatli, the hot form aci.
There are also pastes made from tomatoes and paprika pulp (beaver domates) and Turkish tomato paste (domates salcasi).
Paprika paste is used in Turkish cuisine and especially in the Balkans.
Ajvar is roughly similar.
Biber Salcasi is used in
Acili Ezme – Scharfe Dönersauce
Acuka – Türkischer Brotaufstrich
Biber-Salcasi-Sahne Sauce
Döner Sauce – Bosporus
Döner Sauce Urfa – Biber Salcasi Joghurt Dip
Eingelegte Oliven
Eingelegte Peperoni
Hackfleisch Sauerkrautauflauf
Icli Köfte
Kritharaki
Lamm im Dutch Oven
Schinken-Hack-Röllchen
Spaghetti a la Biber-Salcasi-Sahne Sauce
Tomaten Bulgur
Türkische Pizza
Überbackene Aubergine
Fragen und Anregungen bitte an: wirtz@lecker-wirtz.de
Gutes Gelingen beim Kochlöffel Schwingen!
#leckerwirtz #leckerwirds #meinkochplatz #bibersalcasi
Biber Salcasi türkisches Paprikamark eine leckere Spezialität.