Norlu piperka (cheese-stuffed pepper preserve)
Ingredients
- 500 gLong green pepper
- 250 gLor cheese
- 300 gYogurt
- 10 gSalt
- 103 gMilk
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Long green pepper43%
- Yogurt26%
- Lor cheese21%
- Milk9%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Remove the seeds from the peppers; cut each one lengthwise and then crosswise into four pieces.
In a bowl, mix the unsalted curd cheese, yogurt and salt into a paste.
Spread some of the paste on the bottom of sterilized jars.
Pack the peppers tightly into the jars, alternating a layer of pepper with a layer of paste.
When the jar is full to the top, level the surface with a spoon and pour in the lukewarm milk.
Close the jar tightly, keep it in the refrigerator for 15 days, then eat.
Where this recipe comes from
From a published work: quantities come from Curoğlu, Ö. B., Sandıkcı, M., Sakarya’da Yaşayan Bulgaristan Muhacirlerinin Yemek Kültürü ve Yemek Tariflerindeki Standartların Belirlenmesi (2024); the method is written in our own words.
- Curoğlu, Ö. B., Sandıkcı, M., Sakarya’da Yaşayan Bulgaristan Muhacirlerinin Yemek Kültürü ve Yemek Tariflerindeki Standartların Belirlenmesi (2024)Accessed: November 4, 2026
Last changed: November 1, 2026