Kale Pepper and Pepper Tatar

Denizli’s Kale district’s rich soil in terms of nutrients and organic matter and its mild climate allow the cultivation of Kale Pepper, a delicious and registered pepper specific to the region. Kale Pepper, known to have been produced in Kale and its surroundings for about a hundred years, is produced in the local area that has a microclimate in the region and covers the Akçay Basin. Kale Pepper can be consumed fresh as well as fried, tomato paste, ground pepper, chili pepper, roasted, dried (fried and boiled).

Pepper Tatar is a flavor made from Kale Pepper, unique to the region. Dried peppers are boiled, stems and seeds are removed and fried in oil. The potatoes that are cut to the appropriate size are fried. Salt and garlic are pounded and added to the suitable strained yogurt. Fried peppers and potatoes are laid on yogurt. It is served cold.