Kale Pepper and Pepper Tatar
The nutrient and organic matter-rich soil and mild climate of the Kale district of Denizli allow the cultivation of Kale Pepper, a delicious and registered pepper unique to the region. Kale Pepper, known to have been produced in Kale and its surroundings for nearly a hundred years, is produced in the local region, which 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 delicacy made from Kale Pepper, which is unique to the region. Dried peppers are boiled, their stems and seeds are removed and fried in oil. Potatoes cut into suitable sizes are fried. Salt and garlic are beaten and added to the strained yoghurt brought to the appropriate consistency. Fried peppers and potatoes are laid on the yoghurt. It is served cold.
