A great Thracian specialty! Just like menemen, peppers with cheese can also be served as a side dish, main dish, or a breakfast treat. Many people enjoy lorlu biber for breakfast or lunch, but in my family we usually have it for dinner with fresh bread. it's really easy to make, and almost impossible to go wrong.
For this recipe you can use as many peppers and as much cheese as you want; as you can see in the first picture I love mine quite cheesy. Traditionally lorlu biber is made with long green peppers called çarliston, i.e. Charleston yet no idea why this name. However, there ares so many different kinds of delicious peppers out there shishitoes, sweet Italian, Hungarian, poblanos, banana peppers, just follow your taste buds.
1 lb green/red/orange/yellow peppers, chopped in rounds (seeds taken out)1/2 cup ricotta, cottage, or farmers cheese (this can easily go up to 1 full cup)
2-3 tbsp olive oil
salt if needed
-Heat oil in a frying pan.
-When it's really hot, add chopped peppers and saute until they get slightly brown
-Take the peppers out with a slotted spoon and place them on a paper towel to soak excessive oil.
-Add cheese.
-Stir until cheese starts melting.
-Serve hot.
-Serve hot.
I wish I had seen this recipe before going to the farmers' market! It sounds really great. What other kinds of cheese, beside ricotta, have you tried it with? I am thinking about goat cheese.
ReplyDeleteMMM-MMM! That sounds so good. I really wish I had some right about now (though I'd probably eat it too fast). Definitely the perfect breakfast. Thanks for posting this.
ReplyDeleteSimona, I tried it with farmer's cheese and white cheese/feta. But now you said it I'm sure it'll be great with goat cheese.
ReplyDeleteThanks Laurie!
So, I just tried this as a small-scale experiment, except that I really need to go shopping, and all I had in the fridge was some pepperoncini in a bottle and fat-free cottage cheese. Even those two were pretty frigging tasty.
ReplyDeleteHa-ha, Erica. I've been thinking about this recipe for days, and I did something similar. I used the last bit of cream cheese, pepperoncini, and a little bit of plain yogurt. Delicious!
ReplyDelete-Kerosena
This is the yummiest recipe I have seen for a while. Can we use feta cheese instead? I can't wait to try, If it wasn't Sunday evening now, I would be at the local shop buying peppers and cheese!
ReplyDeleteHı Saju, as you can see from Erica and Kerosena's comments this is a very flexible recipe. You can definitely try it with feta cheese.
ReplyDeleteAnother delightful dish as well Burcu. I have just made some Stuffed Peppers using your method of adding a tomato on top. They were delcious as well. I will have to get the leftover peppers I have and prepare this dish as well. Exciting!
ReplyDeleteThank you in the name of my fellow hungarians for using hungarian peppers for this recipe:D
ReplyDeleteSelam from Macaristan!:)
annemin tarifinden :) biberler kızarınca ekşimikleri üzerlerine basıp sonra alıyor tavadan.
ReplyDeleteİstanbul'dan selamlar bu arada :D
Parfe
Hi Burcu,
ReplyDeleteI was wondering if you ever make the cheese in Lorlu Biber from scratch? And if so how? I really enjoyed the cheese in turkey and feta and ricotta are not quite the same. Is it similar to Labneh?
Thanks,
Rachel
Nooo! Cheese making; that's a whole new level :)
DeleteHi Burcu,
ReplyDeleteThanks for sharing this recipe! Do you know if this simple recipe works with vegan cheese? Or do you have any suggestions on how to veganize this dish?
I am not quite sure since I never tried. But, if vegan cheese has a texture like tofu, I think iı would be just fine.
Delete