A great Thracian specialty! Just like menemenpeppers with cheese can also be served as a side dish, main course or breakfast treat. Lots of people enjoy it pepper with curd for breakfast or lunch, but in my family we usually eat it for dinner with fresh bread. It’s really easy to make and almost impossible to make mistakes.
For this recipe you can use as many peppers and as much cheese as you want; as you can see in the first photo, I love mine pretty cheap. Traditionally pepper with curd it is made with long green peppers called çarliston, i.e. Charleston but the reason for this name is unknown. However, there are so many different types of delicious peppers out there: shishitos, sweet Italians, Hungarians, poblanos, banana peppers, just follow your taste buds.
1 pound green/red/orange/yellow bell peppers, sliced (seedless)
1/2 cup cottage cheese, ricotta or farmer’s cheese (this can easily make up to 1 full cup)
2-3 tablespoons of olive oil
salt if necessary
-Heat the oil in a pan.
-When it is hot, add the chopped peppers and sauté until they are lightly golden
-Remove the peppers with a slotted spoon and place them on absorbent paper to absorb the excess oil.
-Stir until the cheese begins to melt.
-Serve hot.
