Bulgarian sweet pepper can be eaten both raw and cooked. Like the related chili pepper, sweet varieties are sometimes dried and ground. Such powdered spice of non-volatile varieties is called paprika. Although in Hungarian culinary practice, where paprika has become particularly widespread, there is also a sharp burning paprika, which includes pepper seeds containing burning capsaicin. All kinds of paprika are added to dishes to give them varying degrees of spice and special flavors. In addition, paprika is often used as a dye in the manufacture of sausage and other meat products. Peppers of any color are used for food, but when selecting fruits, it should be taken into account that green (unripe) and purple vegetables have a slightly bitter taste, and red, orange and yellow have sweeter, almost fruity “notes”.
How to Cook with Bell Pepper?
Sweet peppers perfectly complement fried meat dishes, go well with stewed pork and chicken. In real French ratatouille, Hungarian and Bulgarian lecho, Hungarian goulash and paprikash, Turkish gyuveche, sweet pepper is one of the important ingredients. Fruits baked in the oven or on a charcoal grill acquire a particularly expressive aroma and taste. Fresh and pickled peppers get along harmoniously with scrambled eggs and omelette.
How to Choose and Store Sweet Bell Peppers?
When choosing sweet pepper, preference should be given to hard-to-the-touch fruits of bright color with glossy, dry and smooth skin without damaged areas (without dark putrefactive spots and cracks). On yellow peppers, spots of red, green or orange colors are acceptable, on orange – red or yellow. Bright spotting, as a rule, will indicate incomplete ripening of fruits, although such peppers can be bought. The peduncle from which the fruit is torn off should not be dried or black. Its drying is a sign of long–term storage, and the moisture content of the skin around the “tail” is a sign of the beginning of rotting. Regardless of the degree of ripening, it is better to keep pepper in the refrigerator, but at the same time, unripe fruits (at the stage of technical maturity), when stored for up to 2-3 months, are first placed in a relatively warm compartment of the refrigerator (about +10 ° C), and then, after acquiring a bright uniform color skin, they are moved to a cold compartment (0-1 °C).
Peppers already ripe at the time of purchase are placed in the cold compartment immediately. They are packed in plastic bags or placed in trays lined with crumpled porous paper to absorb excess moisture and create air pockets that provide ventilation. To preserve Bulgarian pepper until the next season, freezing in the freezer is used. To do this, the pepper is washed, the stalk and seeds are removed, and then dried well. You can freeze whole cups by inserting them into each other, as well as sliced fruits. But it should be borne in mind that even in frozen form, pepper gradually, albeit slowly, loses its flavor.
One of the most popular dishes in the world is the Greek salad. In Greece itself, it is called a “Rustic” salad. And indeed, the set of products for him is elementary and will be found in every housewife living in those parts. Now this salad is generally a symbol of Mediterranean cuisine and is found all over the world, both in cheap eateries and in elite restaurants. There are a huge number of versions and legends about its origin, but I will not retell them, if you want, you will find it yourself, in the end))) My version of the Greek salad is a little different from the classic serving, but I wanted to make it more interesting than just coarsely chopped ingredients in a bowl. The most important thing in this dish is the quality of the products, only then you will get exactly the taste that is needed – tomatoes should be sweet, cucumbers crispy, olive oil fragrant and, of course, the most important ingredient is cheese! It is then that you will get an incomparable taste pleasure and will cook this delicious (and healthy!) salad again and again.
Simple, delicious, spicy, sunny, everything is in its place here, an excellent combination of vegetables, nuts, spices – after all, this is why we love the cuisine of Georgia. I recommend it.
It is translated into Russian as “Lahmajun-hazelnut” and is a miniature snack dish “for one tooth”, the birthplace of which is considered to be the city of Tarsus in south-eastern Turkey. Tiny tortillas made of dough, covered with a mixture of minced meat and vegetables, are served in restaurants while waiting for a change of dishes. We will try to look at this dish from an everyday point of view and prepare delicious mini – lahmajuns in an ordinary kitchen, especially since all the necessary products are at our fingertips.
Hello everyone If you are tired of carrots in Korean, then you can use the recipe for an amazing vegetable snack with eggplant in Korean! Delicious, original. simple and fast! Eat to your health! Have fun!
No matter how good it is at the dacha, there always comes a day when you need to return to the city on business… we have so much trouble with these moves back and forth that there is absolutely no time left for cooking… I came across this recipe when I was preparing for a master class – and realized that it was just salvation – satisfying, fast and delicious is not the right word!
There are many recipes for cooking shurpa, because every housewife has several variations. But there are some mandatory points that must be taken into account, otherwise you will not get a real Uzbek shurpa. I recommend it.
Chicken breast itself often turns out to be dry, but according to this recipe it is always juicy, spicy and very fragrant. We tried this chicken in Phuket, where we rested with the whole family and even celebrated a wedding with my husband according to local customs.
