A delicious flavor for pain enthusiasts. One of the most cherished complements to long, busy dinners and the richest of discussions. One of the most well-known meze dishes in Turkish cuisine is atom. It is prepared only of strained yogurt, butter, garlic, and dried cayenne peppers. In most kebab restaurants, atom meze recipe is offered as an appetizer together with either toasty bread or lavash bread. Hot peppers are well recognized for increasing appetite. Atom meze became one of the first mezes to be served in restaurants as a result. We heartily advise you to place it on the delectable table you are going to set up for your visitors. Both appetite and hearts are won over by it.
In oil, dried cayenne pepper gets crispy. The flavor it leaves in your mouth, combined with the toast and yogurt, will wow you. The appetizer ends when you say “one bite, another bite,” and you need a new one. Mama Fatma also does great work in the appetizers of the most beautiful tables. Atom sauce, which is a beautiful and delicious appetizer, offers a taste that will remain in your palate. Make a reservation by calling before you come. Let the atomic sauce accompany you with other appetizers on your table.
What Is Atom?
Because it is created with the spiciest peppers used in Turkish cooking, it is known as Atom. You may already be aware that eating hot peppers increases hunger, which is why most restaurants put atom sauce meze on their menu. To produce this atom meze recipe, we use cayenne peppers, also known as Arnavut biberi in Turkish. This pepper offers a respectable amount of eatable Scoville heat. Its Scoville hot level is between 30.000 to 50.000, which is moderate enough to allow you to appreciate this incredible meze variety.
The Turkish city of Izmir is where the atom meze variant is from. Adana, Gaziantep, Hatay, and Urfa are the first cities that come to mind when we are talking about the atom bomb hot sauce of Turkey. These cities are situated in Turkey’s south and southeast. This atom meze, however, is from Turkey’s Aegean region.
- 12 whole dried sivri peppers, 6 for each individual.
- 250 grams of thick natural yogurt or suzme yogurt
- 1 tiny garlic clove, crushed
- Add a little salt
- Two tablespoon of olive oil
- 1 tablespoon of butter
- 1/8 teaspoon of red pepper flakes Turkish yogurt that has been squeezed to remove the whey is called süzme. Its consistency is thicker than that of conventional yogurt as a result. It is offered as strained yogurt in large supermarkets.
- Sivri peppers: These can be found in Turkish and Middle Eastern stores as well as online. They can be stored for the winter and dried in the sun throughout the summer.
- Flakes of red pepper: These flakes offer a little heat. They are available at Turkish and Middle Eastern stores. Cayenne powder that has been ground can be used in its place. For the same amount of heat, use half as much cayenne powder. More details about this are available here.
When purchasing, keep an eye out for somewhat softer ones. Over-dried ones won’t taste good because they will be too crispy when fried. Before frying, you can take the seeds out of the peppers if they are particularly hot. This will make it less hot.
How To Make Atom?
The heat of atom meze gives it its name. In this recipe, butter is used to sauté dried cayenne peppers, or Arnavut Biberi in Turkish, before they are served on a bed of strained yogurt that has been mixed with garlic. No matter how hot it is, you can’t stop eating it once you start tasting it because the heat causes an “atom” effect in your mouth.
Greek yogurt should be added to a basin along with smashed garlic. Once thoroughly combined, transfer the yogurt and garlic mixture to a serving platter. Cook olive oil and butter in a frying skillet until butter is completely melted. Afterward, add the dried cayenne peppers that have been cut into cubes, and simmer for 1–2 minutes at medium heat. Use a spoon to evenly distribute the sautéed cayenne peppers over the yogurt. The remaining butter and oil mixture should then be poured over the cayenne peppers. Serve.
Using strained yogurt, you can simply use ordinary yogurt, although using hard yogurt will make the dish more cohesive. To prevent butter from burning too quickly, use oil with melted butter. So don’t forget to add the oil. Spices put in the hot butter risk burning.
How To Serve Atom?
With the aid of a spoon, form the yogurt on a serving plate, drizzle the pepper oil combination over it, and share it with your loved ones. With lavash bread, serve. Cold starters should be brought to the guest’s table from the kitchen on a tray or service trolley. Upon the guest’s approval, cold appetizers should be served on the table. When it is their turn, the atom bomb hot sauce food should be given despite the fact that there are cold dishes on the table. If there is just one kind of appetizer on the plate, it is best to choose a dish that will enhance the appearance of the food and serve it with a garnish, such as a parsley leaf. For one serving, 161 kcal.
How To Store Atom?
In particular, if they contain garlic, salads can be kept in airtight jars for up to 3–4 days. Salads must also be stored in the fridge. Pastries without any filling, like those with spinach, cheese, and ground pork, can be kept at room temperature for up to 3–4 days.
In general, appetizers are overcooked and underutilized. The leftover appetizers must be kept in a few specific ways. No matter what kind of food you plan to preserve, storage containers are a crucial component. The storage containers block air from entering and leaving, preventing the growth of further bacteria.