Meze, an essential class of Turkish food, are something between hors d’oeuvres and tapas, and come in many varieties. Atom is not among the most common ones, but it is my personal favourite.
It is heavenly for anyone into hot food (and those who prefer it mild should better avoid it š). It is very simple to make. You can serve it simply with bread, or combine with other meze along a drink or before more substantial food.
In the ideal case, you will use original Turkish dried chilis, the ones you get on a pazar (farmer’s market) in the spices and dried goods section. They call the sort Arnavut biberi (Albanian pepper), and as far as I could find in the internet these are dried Cayenne pepoers. Alternatively, use any dried hot chili you want.
ā 15 min
š¹š·
š± š š ā
Suitable for: Atom is halal, kosher and vegetarian, but not vegan. It does not containe glutene, eggs, nuts, shellfish nor soy, but is not lactose-free.
PDF-recipe for collecting and printing
Ingredients š (for 2 portions)
200-250 ml Turkish sĆ¼zme yoghurt (alternatively Greek yoghurt), 10-15 pieces dried Cayenne peppers, 1/2 tsp salt, 1 garlic clove, 2-3 tbsp olive oil
How to š³
Press the garlic into yoghurt, mix well with salt. Heat the olive oil, and fry the peppers in it (just a few minutes). As they are dry, they burn quickly, so as soon as they start getting darker, remove from heat. Arrange the peppers on top of yoghurt, then pour the hot oil over it. Serve with freshly baked bread and enjoy!
Cooker on the Orient Express 