Anyone know?
It's an ingredient listed in an Albanian
potato musaka recipe. I think it's a vegetable.
Thanks,
Kate

Okay, before anyone asks, here's the recipe.

MUSAKA WITH POTATOES
(Albanian)

4-5 T. butter
2 onions, finely chopped
3/4 kg (26 oz.) ground beef
salt
pepper
cayenne
parsley
salca
1 kg (35 oz.) potatoes
2-3 T. butter, melted
1 1/2 c. yogurt
2-3 eggs, beaten
1 T. flour
salt

Melt butter and add ½ cup of water. Add onions and saute over low heat.
Add beef, salt, pepper, cayenne, parsley, and salca and mix the mass
without roasting it too much. Make mashed potatoes with 1 kg (about 35
ounces) of potatoes. Spread half of the mashed potatoes on a baking pan
covered with melted butter, then on top of the mashed potatoes spread
the beef, then on top of that the other half of the mashed potatoes.
Sprinkle with 2-3 spoons of melted butter and 1 small cup of water and
place in a hot oven and let it cook until the surface has turned red.
Cover the musaka with yogurt combined beaten eggs, flour, and some salt.
Afterwards return the musaka into the hot oven until it is well cooked.

"Kate Connally" > ha scritto nel messaggio
...
> Anyone know?
> It's an ingredient listed in an Albanian
> potato musaka recipe. I think it's a vegetable.
> Thanks,
> Kate
>
> Okay, before anyone asks, here's the recipe.
>
> MUSAKA WITH POTATOES
> (Albanian)
>
> 4-5 T. butter
> 2 onions, finely chopped
> 3/4 kg (26 oz.) ground beef
> salt
> pepper
> cayenne
> parsley
> salca
> 1 kg (35 oz.) potatoes
> 2-3 T. butter, melted
> 1 1/2 c. yogurt
> 2-3 eggs, beaten
> 1 T. flour
> salt
>
> Melt butter and add ½ cup of water. Add onions and saute over low heat.
> Add beef, salt, pepper, cayenne, parsley, and salca and mix the mass
> without roasting it too much. Make mashed potatoes with 1 kg (about 35
> ounces) of potatoes. Spread half of the mashed potatoes on a baking pan
> covered with melted butter, then on top of the mashed potatoes spread
> the beef, then on top of that the other half of the mashed potatoes.
> Sprinkle with 2-3 spoons of melted butter and 1 small cup of water and
> place in a hot oven and let it cook until the surface has turned red.
> Cover the musaka with yogurt combined beaten eggs, flour, and some salt.
> Afterwards return the musaka into the hot oven until it is well cooked.

Hello, Kate, I want to do this recipe. What is a "Salca"?
thank you
pandora

Mi e' parso che Pandora abbia scritto:

> Hello, Kate, I want to do this recipe. What is a "Salca"?
> thank you

That's what she was asking for
It should be a turkish green pepper sauce, check this out, it's
the second recipe in the page, Green Pepper Sauce (Yesil Buberli
Salca):
http://www.armagan-champagne.com/dag...auliflower.htm
--
Vilco
Think Pink , Drink Rose'

Kate Connally wrote:
> Anyone know?
> It's an ingredient listed in an Albanian
> potato musaka recipe. I think it's a vegetable.
> Thanks,
> Kate
>
> Okay, before anyone asks, here's the recipe.
>
> MUSAKA WITH POTATOES
> (Albanian)
>
> 4-5 T. butter
> 2 onions, finely chopped
> 3/4 kg (26 oz.) ground beef
> salt
> pepper
> cayenne
> parsley
> salca
> 1 kg (35 oz.) potatoes
> 2-3 T. butter, melted
> 1 1/2 c. yogurt
> 2-3 eggs, beaten
> 1 T. flour
> salt
>
> Melt butter and add ½ cup of water. Add onions and saute over low heat.
> Add beef, salt, pepper, cayenne, parsley, and salca and mix the mass
> without roasting it too much. Make mashed potatoes with 1 kg (about 35
> ounces) of potatoes. Spread half of the mashed potatoes on a baking pan
> covered with melted butter, then on top of the mashed potatoes spread
> the beef, then on top of that the other half of the mashed potatoes.
> Sprinkle with 2-3 spoons of melted butter and 1 small cup of water and
> place in a hot oven and let it cook until the surface has turned red.
> Cover the musaka with yogurt combined beaten eggs, flour, and some salt.
> Afterwards return the musaka into the hot oven until it is well cooked.

It's a paste of peppers and sometimes tomatoes. It's very common in
Turkish cooking.

RobtE

"Vilco" > ha scritto nel messaggio
...
> Mi e' parso che Pandora abbia scritto:
>
>> Hello, Kate, I want to do this recipe. What is a "Salca"?
>> thank you
>
> That's what she was asking for
> It should be a turkish green pepper sauce, check this out, it's the second
> recipe in the page, Green Pepper Sauce (Yesil Buberli Salca):
> http://www.armagan-champagne.com/dag...auliflower.htm

Thank you Vilco, but green pepper is quello che noi chiamiamo "peperoncino
verde" o è il Peperone verde"?
Then, Mustard is Senape o mostarda?
Cheers
Pandora
> --
> Vilco
> Think Pink , Drink Rose'
>

Vilco wrote on 02 Sep 2005 in rec.food.cooking

> Mi e' parso che Pandora abbia scritto:
>
> > Hello, Kate, I want to do this recipe. What is a "Salca"?
> > thank you
>
> That's what she was asking for
> It should be a turkish green pepper sauce, check this out, it's
> the second recipe in the page, Green Pepper Sauce (Yesil Buberli
> Salca):
> http://www.armagan-champagne.com/dag...auliflower.htm

Salca is turkish for tomato paste. If that helps at all.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Mr Libido Incognito" > ha scritto nel messaggio
...
> Vilco wrote on 02 Sep 2005 in rec.food.cooking
>
>> Mi e' parso che Pandora abbia scritto:
>>
>> > Hello, Kate, I want to do this recipe. What is a "Salca"?
>> > thank you
>>
>> That's what she was asking for
>> It should be a turkish green pepper sauce, check this out, it's
>> the second recipe in the page, Green Pepper Sauce (Yesil Buberli
>> Salca):
>> http://www.armagan-champagne.com/dag...auliflower.htm
>
> Salca is turkish for tomato paste. If that helps at all.

Thank you Libido, Vilco explained to me. I din't realize that she was asking
the same thing.
Cheers
Pandora
>
> --
> The eyes are the mirrors....
> But the ears...Ah the ears.
> The ears keep the hat up.

On Fri, 2 Sep 2005 17:58:20 +0200, "Pandora" >
wrote:

>Thank you Vilco, but green pepper is quello che noi chiamiamo "peperoncino
>verde" o è il Peperone verde"?

peperone verde

>Then, Mustard is Senape o mostarda?

Senape. BTW, mostarda is unique to Italy AFAIK.

Nathalie in Switzerland

Vilco wrote:
>
> Mi e' parso che Pandora abbia scritto:
>
> > Hello, Kate, I want to do this recipe. What is a "Salca"?
> > thank you
>
> That's what she was asking for
> It should be a turkish green pepper sauce, check this out, it's
> the second recipe in the page, Green Pepper Sauce (Yesil Buberli
> Salca):
> http://www.armagan-champagne.com/dag...auliflower.htm
> --
> Vilco
> Think Pink , Drink Rose'

Thanks, Vilco. But someone else said it was tomato
paste? It seems to me that is more likely what it
refers to in this recipe since all the moussaka recipes
I have seen call for tomatoes in some form. I will save
the green pepper sauce recipe, though, as it sounds good.

Kate

Kate Connally wrote on 06 Sep 2005 in rec.food.cooking

> Vilco wrote:
> >
> > Mi e' parso che Pandora abbia scritto:
> >
> > > Hello, Kate, I want to do this recipe. What is a "Salca"?
> > > thank you
> >
> > That's what she was asking for
> > It should be a turkish green pepper sauce, check this out, it's
> > the second recipe in the page, Green Pepper Sauce (Yesil Buberli
> > Salca):
> > http://www.armagan-champagne.com/dag...auliflower.htm
> > --
> > Vilco
> > Think Pink , Drink Rose'
>
> Thanks, Vilco. But someone else said it was tomato
> paste? It seems to me that is more likely what it
> refers to in this recipe since all the moussaka recipes
> I have seen call for tomatoes in some form. I will save
> the green pepper sauce recipe, though, as it sounds good.
>
> Kate
>

(Yesil Buberli Salca): is green pepper in a tomato paste kinda sauce


--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.