Another 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, 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. Traditionally lorlu biber is made with long green peppers called çarliston, probably Turkified version of Charleston, yet I have no idea the relation between the place and the pepper. However, we got so many different kinds of peppers from this week’s farmers market that I was tempted to try at least one; Hungarian wax pepper.
1 lb green/red/orange/yellow peppers, chopped in rounds (seeds taken out)
1/2 cup ricotta or farmers cheese (this can easily go up to 1 full cup)
1 cup frying oil (canola, corn, etc)
salt if needed
-Heat oil in a deep pot.
-When it’s really hot, add chopped peppers and fry until they get slightly brown (If you don’t want to deep fry peppers, you can stir them with 2-3 tbsp olive oil until slightly brown and then add cheese)
-Take the peppers out with a slotted spoon and place them on a paper towel to soak excessive oil. (If you will fry two different kinds of peppers and one of them is spicy; first fry the non-spicy one. Otherwise, all the peppers will be spicy)
-Put 1 tbsp of the frying oil into a non-stick frying pan. Add peppers and cheese.
-Stir until cheese starts melting.
-Serve with bread.