Almost Turkish Recipes

Peppers with Cheese (Lorlu Biber)

Another great Thracian specialty! Just like menemen, peppers with cheese can also be served as a side dish, main dish, or a breakfast treat. Many people enjoy lorlu biber for breakfast, but in my family we usually have it for dinner with fresh bread. it's really easy to make, and almost impossible to go wrong.

For this recipe you can use as many peppers and as much cheese as you want. Traditionally lorlu biber is made with long green peppers called çarliston, probably Turkified version of Charleston, yet I have no idea the relation between the place and the pepper. However, we got so many different kinds of peppers from this week's farmers market that I was tempted to try at least one; Hungarian wax pepper.

1 lb green/red/orange/yellow peppers, chopped in rounds (seeds taken out)
1/2 cup ricotta or farmers cheese (this can easily go up to 1 full cup)
1 cup frying oil (canola, corn, etc)
salt if needed

-Heat oil in a deep pot.
-When it's really hot, add chopped peppers and fry until they get slightly brown (If you don't want to deep fry peppers, you can stir them with 2-3 tbsp olive oil until slightly brown and then add cheese)
-Take the peppers out with a slotted spoon and place them on a paper towel to soak excessive oil. (If you will fry two different kinds of peppers and one of them is spicy; first fry the non-spicy one. Otherwise, all the peppers will be spicy)
-Put 1 tbsp of the frying oil into a non-stick frying pan. Add peppers and cheese.
-Stir until cheese starts melting.
-Serve with bread.


  1. I wish I had seen this recipe before going to the farmers' market! It sounds really great. What other kinds of cheese, beside ricotta, have you tried it with? I am thinking about goat cheese.

  2. MMM-MMM! That sounds so good. I really wish I had some right about now (though I'd probably eat it too fast). Definitely the perfect breakfast. Thanks for posting this.

  3. Simona, I tried it with farmer's cheese and white cheese/feta. But now you said it I'm sure it'll be great with goat cheese.

    Thanks Laurie!

  4. So, I just tried this as a small-scale experiment, except that I really need to go shopping, and all I had in the fridge was some pepperoncini in a bottle and fat-free cottage cheese. Even those two were pretty frigging tasty.

  5. Anonymous8:52 AM

    Ha-ha, Erica. I've been thinking about this recipe for days, and I did something similar. I used the last bit of cream cheese, pepperoncini, and a little bit of plain yogurt. Delicious!


  6. This is the yummiest recipe I have seen for a while. Can we use feta cheese instead? I can't wait to try, If it wasn't Sunday evening now, I would be at the local shop buying peppers and cheese!

  7. Hı Saju, as you can see from Erica and Kerosena's comments this is a very flexible recipe. You can definitely try it with feta cheese.

  8. Another delightful dish as well Burcu. I have just made some Stuffed Peppers using your method of adding a tomato on top. They were delcious as well. I will have to get the leftover peppers I have and prepare this dish as well. Exciting!

  9. Anonymous12:08 PM

    Thank you in the name of my fellow hungarians for using hungarian peppers for this recipe:D

    Selam from Macaristan!:)

  10. Anonymous11:43 PM

    annemin tarifinden :) biberler kızarınca ekşimikleri üzerlerine basıp sonra alıyor tavadan.

    İstanbul'dan selamlar bu arada :D


  11. Anonymous5:19 AM

    Hi Burcu,
    I was wondering if you ever make the cheese in Lorlu Biber from scratch? And if so how? I really enjoyed the cheese in turkey and feta and ricotta are not quite the same. Is it similar to Labneh?

    1. Nooo! Cheese making; that's a whole new level :)