Most of you who has been reading this site might have realized that we, Turks, do not use a lot of spices but usually include another taste-enhancer in our dishes: red pepper paste. Very easy to make, this red pepper paste can be used in nearly every casserole you can think of. You can surely buy it from a Middle Eastern Store or online, but if you have a chance to buy these type of red peppers, I’d suggest trying making them home.

Last weekend I visited a very close friend of mine in Stockton.  We found these red peppers that I could not find anywhere else before. Being in San Joaquin Valley where they grow everything that loves heat, I guess I should not have been surprised.  Got 2lbs to make my first ever paste.

All I had to do was to wash them, halve and seed them before chopping them finely in a food chopper. For 2 lbs of peppers, I added a tablespoonful of salt, mixed well and put in a glass dish. There is amazing amount of juice coming out the peppers. And the next task is to make sure all are dried so we can save the paste yeararound. Covered with cheesecloth, I put the dish under the sun for a few days. I tried to stir it at least 4 - 5 times daily, and at the end of the 4th day, most of the moustuire was evaporated and I had a thick, nice pepper paste. Put in a jar, topped with some olive oil to make sure it does not go bad.  Out of 2 lbs (1kg) of red peppers, I ended up having 7oz (200gr) paste.
My very first one! I am excited and thinking about growing my own red peppers (not the usual bell peppers!) next year.

We are back from our 2.5 weeks long trip from Turkey; it was great. Once I organize them, there will be some pics to share with you, but for the time being let’s get another cookie recipe on file. This one uses hazelnuts (or filberts, if you are more accostumed with that name.) Most of (around 70%) world’s hazulnut is grown in Turkey and here in the US Oregon seems to lead the production.

My aunts and mom used to make this cookie nearly every week to serve along with tea to visitors. They had a handful of recipes that would be used over and over again. Seemed like they were interested in learning other recipes from their friends; the recipes would be written down, may be made once or twice and before you know it, they’d back to the old ones.

Very easy to make, this cookie never makes any surprises; always comes out great quantities and with succcess. Try it once, you may be hooked to it, as well.

One thing you should be aware when using hazelnuts is that unlike other nuts that I know, they tend do go rancid after a while. It might be a good idea to store them in airtight container in your fridge if you are not planning on using them for a while.

Hazelnut Cookies:

• 1 cup (approx 250 gr) butter
• 2 eggs (keep one egg white seperate, will be used to brush on)
• 1 cup ground + 10-15 whole (to put on top of the cookies) hazelnuts
• 1 cup sugar
• 3 cup flour (may need a bit more)
• 1 tsp baking soda + 1 tsp lemon juice

1. Heat your oven to 175 - 180C (350F)
2. Put the butter, eggs (keep one eggwhite aside), sugar and 2 cups of flour in a big bowl. Add baking soda and lemon juice on the rest of the ingredients and mix them all well. Ad a bit flour at a time until it becomes a big ball, leaves the side of the bowl easily and does not stick to your hands
3. Roll out the dough in a clean surface to have 0.75cm - 1cm (approx 1/3 - 1/2 inch) of thickness, use your favourite cookie cutter to cut them. (for some reason we always used this flower shaped one!) Roll the remaining pieces and continue this process until you are done with the dough, putting the cut ones on greased baking sheets
4. Put whole or half of hazelnuts on the cookies
5. Mix the eggwhite slighly and brush them on the cookies
6. Bake in the preheated oven for 15 - 20 mins, until they are slightly brown color

Afiyet olsun!