hi all

here in Turkey its used a lot as a salad dressing, its actually pomegranite extract, it can be used anywhere lemon is called for and has more depth to it.

dont worry about expiration date, the older it gets the better the flavour as it matures, just keep it in the cooler once opened.

Yes nice one mate

remember to scribble a few notes down as you go

hi all

any chance of the recipe please?

Well now, if anything, it tells me that seriously severe heat/ flames = lots of unavoidable caramelisation = smokey smell/taste, if not I will eat my chefs spoon ;D

hi all

a lot of Turks do not understand or know the difference

Pul biber translates as flaked pepper in Turkish

Sweet paprika is Tatli kirimizi biber and Hot paprika is Acili kirimizi biber and both are ground always to a fine powder and only available that way here

Pul biber is a different animal coarsely ground to a flake and available in a variety of heats  depending on which region of Turkey the source material is obtained from


anyway
an easy Turk variation on this soup is called EZOGEL?N

exactly same mercimek recipe but reduce the lentils by 3 rounded tablespoons and substitute with 3 tbsps. 50/50 mixture of coarse Bulgur and brown or white Rice

however when cooked blend only 50% of the soup by removing half of it before blitzing leaving a nice satisfying hearty soup for winter

cheers all

Paul