Green Peppers in Vinegar and Garlic Sauce (Sirkeli Biber)

I'm in Turkey and enjoying all the food I cannot find in the US and frequenting my hometown's twice-a-week farmers' market for fresh produce. It seems like July is a wonderful month for peppers of all kinds. Inspired by the exuberance of fresh peppers I am giving a simple recipe for a very popular and delicious salad/appetizer/meze, you name it. 

The ingredients for the sauce are garlic, olive oil, and vinegar, and how much you will add of each depends completely on your preference. If you cannot handle garlic or vinegar well, you can go light on them. I like this salad medium garlicy, yet very vinegary, whereas my cousin's version is quite garlicy and to so much vinegary. The point is you have to decide on the amount of garlic and vinegar.

This salad is usually made during barbecue party. First the peppers are roasted, and then while the meat is cooking the salad is prepared.

green or red peppers, as much as you want/have

garlic

vinegar (white or red grape, or apple), something strong

olive oil

You can make this salad two different ways; by either boiling or roasting the peppers. Roasted peppers taste, for sure, better, but if you don't have enough time boiled ones are no bad either.

-(1) Roast the green peppers in the oven or on the grill. Once cooled, peel the skin by hand. With some peppers this process is very easy, but with some it is challenging. Do your best, and don't worry if you cannot take all the skin off. After skinning cut the top off and seed the pepper.

-(2) Pierce the peppers with a fork or a sharp knife once or twice and cook in boiling water for a couple of minutes, until soft but not falling apart. Cut the tops and seed them.

-Whichever method you follow (1) or (2), place peppers in a dish where peppers would not be overcrowded. Add salt, olive oil, vinegar, and crushed garlic. use olive oil as if you're dressing a salad.


For garlic you can use from 1/2 clove to 2 cloves for one pepper


For vinegar you can use from 3 tbsp to something between 1/4 cup to 1/2 cup-Serve with meat or on its own with fresh baked bread.


The salad keeps well in the fridge for 3-4 days, and gets even better in time.

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Baklava

Of all the sweets that come from Turkey baklava is probably the most famous and delicious. Although there is no consensus on the history of the dessert, it is believed that baklava descended from an Assyrian dessert consisting of dried fruit in between two layers of pastry. There are numerous debates about the "original origin" of baklava, most famously between Speros Vryonis, professor of Greek and Byzantine history, and Charles Perry, food historian and journalist. While Vryonis claims the dessert has Byzantine roots, Perry insists on its Turkish/Turkic origin.

Regardless of its origin, baklava, a closer version to the one we know today (with multiple layers of thin pastry), came from Damascus to the Turkish city of Antep (Gaziantep), and from Antep to the rest of Anatolia. By the end of its journey it came to perfection at the Ottoman palace kitchens. It became so prominent in the palace tradition that by the end of 17th century a ceremony called "baklava alayi (parade)," during which janissaries walked to the palace on the 15th day of Ramadan to fetch trays of baklava--one for every ten soldiers--  prepared by the palace cooks, was already established.

Today baklava is still a specialty and sold at stores that specializes only on baklava. In these baklava stores one can find different versions of layered thin pastry desserts with different ingredients and different cuts. Turkish baklava is made by very thin layers of pastry made from wheat starch and a sugary syrup that does not contain honey or spices.

Antep being the city that spread baklava to the rest of Turkey preserves its prestige over the dessert. Almost all baklava store owners/chefs in Istanbul or elsewhere claim to be from Antep, the baklava and pistachio capital of Turkey.

Among the Turks the biggest debate over baklava seems to be the stuffing: some like walnut and some pistachio, and it can be a heated one. However, the hazelnut baklava from the Black Sea region is also noteworthy.

Being totally on the walnut camp, I will give you an easy-to-make walnut baklava recipe that you can make with store bought phyllo dough.























1 box store bought thin phllyo dough (every brand has different number of sheets in box. As long as you have ~20 sheets, it fine)
2 1/3 sticks of butter
3 cups of walnut, chopped (not coarse and not minced)

for the syrup
3 cups of water
3 cups of sugar (if you like it really sweet go for 3 and a half cup)
2 tbsp lemon juice (to prevent crystallization of sugar)





























-Thaw the phyllo dough following the instructions on the package.
-Grease the baklava tray. The tray can be slightly smaller than phyllo sheets.
-Melt the butter.
-Place a layer of phyllo sheet at the bottom and drizzle 1 tbsp butter on top.
-Spread the half of the phyllo sheets on the tray, buttering them one by one.
-Sprinkle the ground walnuts on top of the middle layer.
-Cover the walnuts with the other half of phyllo sheets, again buttering every single one.
-When the sheets are finished, with the help of a knife push the edges inwards onto the try.

Now the hardest part: cutting the baklava. Baklava has to be cut before it is baked. The most traditional cut is the diamond cut. But you can go for triangles or simple squares.  
-For diamond cut. First find the sharpest knife in your kitchen and cut baklava into 4 or 5 equal pieces lengthwise. Then cut it diagonally at 1 inch intervals.
-Drizzle the remaining butter on top.
-Bake baklava in a preheated oven at 350F until golden brown.

-For the syrup, mix sugar and water and cook stirring constantly until sugar dissolves. First bring to a boil then let it simmer on low for ~20-25 minutes.
-Add lemon juice 10 minutes before you take it off the stove.
-Turn it off, and let it sit for 10-15 minutes.

Baklava has to be cold when you pour the syrup. So, you can bake it before hand or start making the syrup as you take baklava of the oven. And on the other hand the syrup should neither be boiling hot nor cold. It will be at a good temperature to pour after 10-15 minutes off the stove.

-Pour the syrup on top and let it soak. Wait at least 1 but better 2 hours to cool and absorb the syrup.

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