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Messages - artistpaul

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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.

hi mate cannot rec a bir as most are crap, used to live there

but can def endorse this Chinese the Tung Sing on st patricks st on the main shopping drag




ps great city I miss it, living in Turkey now

Lets Talk Curry / Re: Some lessons in my local takeaway
« on: July 08, 2014, 12:03 AM »
Yes nice one mate

remember to scribble a few notes down as you go

Just Joined? Introduce Yourself / Re: Hello from Norfolk.
« on: June 15, 2014, 12:27 AM »
Greeting LC!

a question if you please, non curry related.

Im an expat living in Marmaris Turkey, selling up now and fancy buying something REALLY old
anywhere in Norfolk preferably inside a large town/city budget 250k, location totally unimportant as no work comittments or family ties.

but give me the inside track as to where to defo avoid and where is desirable?

cheers in advance


Supplementary Recipes Chat / Re: Adey's seasoned oil short cut
« on: April 07, 2014, 06:18 PM »
hi all

any chance of the recipe please?

Hi all

I recently bought this antique Islamic ring but as I cannot read Arabic I was hoping someone might be so kind as to tell me what it says please and the purpose of the ring?

thanks in advance


Curry Videos / Re: 24 minute BIR video
« on: January 10, 2014, 12:02 AM »
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 I live in Marmaris

If as you say it was slightly orange in colour it is without doubt Bulgur cooked normally with a variety of herbs and tomato paste which gives it that distinctive colour.

In fact brown rice as an ingredient is almost impossible to find in Turkey



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

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


I was a bit slow at figuring out what made this "Turkish"?
But obviously, explaining the hot Turkish Paprika powder (Pul Biber) being the key to it. I get it now!

I'm no stranger to Turkish Restaurants, but have to admit, I never took much notice of their soups.
We used to order a huge bin lid of Meze to kick the night off.

I'll give this soup a try, if I can source the genuine Paprika.

Thanks for sharing
cheers Chewy


I live in Turkey

Pul Biber is not a Paprika, it is a Turkish semi hot slightly coarse red chilli flake.

Any decent  flaked chilli can substitute.



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