The Çanakkale Provincial Directorate of Culture and Tourism records Biber Parpullaması among the province’s traditional salads. Its archived method chars red paste peppers over embers, then combines them with parsley, a head of garlic, lemon, sunflower oil and salt. This version keeps that six-ingredient structure and uses a grill or broiler to reproduce the blistered surface in a home kitchen.
Biber Parpullaması — Recipe Card
Çanakkale-Style Charred Red Pepper Meze
Makes 4 servingsUS cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Biber Parpullaması
Char the peppers
Heat an outdoor grill or oven broiler to high. For the broiler, line a rimmed tray with foil and position it about 4 in (10 cm) below the element. Cook the whole peppers for 12–15 minutes, turning every 3–4 minutes, until the skins are blackened on most sides and the peppers have softened and collapsed.
Steam, peel and cut
Move the hot peppers to a bowl, cover tightly and leave for 10 minutes. Peel away the loose skin, then remove the stems and seeds. Do not rinse the flesh. Let excess liquid drain briefly and cut the peppers lengthwise into strips about 3/4 in (2 cm) wide.
Make the dressing
In a serving bowl, stir together the parsley, garlic, lemon juice, sunflower oil and salt. Add the warm pepper strips and fold gently until every piece is coated without breaking the peppers into a mash.
Rest and serve
Leave the dressed peppers for 15 minutes so the garlic and lemon season the warm flesh. Taste and adjust only the salt or lemon if needed. Serve slightly warm or at room temperature; refrigerate promptly if the dish will not be served within 2 hours.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-roasted-red-pepper-meze-biber-parpullamasi. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Pepper choice
Use long, fleshy sweet red peppers such as Romano or other red roasting peppers. Thin-walled peppers yield less flesh, while green bell peppers change the dish’s sweetness and color.
Heat level
No added chili. The base recipe uses sweet peppers and is mild. For a hotter variation, add 1/4 tsp pul biber to the dressing; this is optional and not part of the Çanakkale source version.
Roasting method
A charcoal grill gives the closest ember-roasted aroma. A very hot broiler or gas flame also works; whichever method you use, blacken the skin rather than baking the peppers slowly.
Dietary notes
The recipe is vegan, vegetarian and made without gluten-containing ingredients. It is not a certification; use clean equipment and check ingredient labels if cross-contact is a concern.
How to store and reheat Biber Parpullaması
Transfer leftovers to a shallow airtight container and refrigerate within 2 hours of serving, or within 1 hour when the temperature is above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3 days. Serve chilled or let a portion stand for about 15 minutes; freezing is not recommended because the peppers become watery.
Biber Parpullaması: questions and answers
Can I use jarred roasted peppers?
Yes. Use 17.5 oz (500 g) well-drained whole roasted red peppers, pat them dry and begin with the dressing step. The result is convenient but less smoky; taste before adding all the salt because jarred peppers may already be salted.
Can I roast the peppers over a gas burner?
Yes. Set each pepper directly over a medium-high flame and turn with tongs for about 8–10 minutes, until the skin is evenly blistered and blackened. Keep the pepper clear of loose clothing and never leave the flame unattended.
Why use sunflower oil instead of olive oil?
Sunflower oil is the oil specified in the Çanakkale archival recipe. Its neutral flavor keeps the roasted pepper, garlic and lemon at the front. Olive oil can be used in the same quantity, but it gives the meze a different character.
