Name: PeperZout HAARLEM Turks Mediterraans Restaurant
Address: Marsmanplein 218, 2025 DV Haarlem, Netherlands, Haarlem, Netherlands
Telephone: 023 202 2955
Price range: €€
Rating: 3.3

Netherlands

Países Baixos

Haarlem

PeperZout HAARLEM Turks Mediterraans Restaurant

Beyti é uma variedade tradicional de kebab turco originária de Istambul. Consiste em cordeiro ou carne moída temperada com especiarias, grelhada em um espeto e servida envolta em lavash, cortada em pedaços e coberta com molho de tomate e iogurte. A carne moída é tipicamente misturada com cebola, ovos, alho, cominho, coentro, sal, farinha de rosca, páprica e pimenta-do-reino. Lavash ou massa filo é pincelada com manteiga e então enrolada em volta dos kebabs grelhados em um rolo. Os rolos são cortados diagonalmente e então cobertos com um molho composto de tomates e manteiga, enquanto o iogurte é geralmente servido no centro dos rolos ou na lateral. Algumas pessoas servem o prato com bulgur ou arroz cozido no vapor, enquanto as guarnições podem incluir ghee e pistache. Esta variedade de kebab recebeu o nome de Beyti Güler, um dono de restaurante de Istambul que inventou o prato em 1961.

Kebab de Beyti

Acılı Ezme é uma salada de vegetais vibrante e picante e molho que é onipresente em casas de kebab turcas e restaurantes de carnes grelhadas. O nome se traduz aproximadamente como prato 'amassado picante', referindo-se ao método tradicional de preparação onde os vegetais são picados finamente. Atua como um aperitivo apetitoso.

Os ingredientes principais do Acılı Ezme são tomates maduros, pimentões verdes, cebolas, alho e salsa. No entanto, o segredo está no molho e nos temperos. Uma mistura de pasta de pimenta (biber salçası), melaço de romã (nar ekşisi), azeite, flocos de pimenta vermelha picante, sumagre e hortelã seca é massageada nos vegetais.

O preparo exige paciência e habilidade com a faca. O resultado é um prato que atinge todas as notas de sabor: doce dos tomates e cebolas, azedo do melaço de romã, saboroso da salça e inconfundivelmente picante. Servido frio, o Acılı Ezme é tipicamente comido com pão lavash quente e estufado.

Ezme picante

Spain

Patatas Bravas, muitas vezes chamadas simplesmente de 'bravas', são um dos pratos de tapas mais quintessenciais e amados da Espanha, encontrados em praticamente todos os bares e restaurantes de Madrid a Barcelona. Basicamente, o prato consiste em batatas brancas cortadas em cubos irregulares, depois fritas em óleo e servidas quentes com um molho picante. O nome se traduz como 'batatas bravas' ou 'batatas ferozes', um aceno ao toque ardente do molho.

A preparação das batatas é a chave para a textura do prato. Elas são tipicamente fritas duas vezes: primeiro em uma temperatura mais baixa para cozinhá-las até ficarem macias por dentro e, em seguida, novamente em uma temperatura mais alta para obter um exterior dourado e crocante.

O molho, ou 'salsa brava', varia significativamente por região e chef. Em Madrid, é tradicionalmente feito com uma base de tomate e vinagre, temperado com pimentón (páprica). Na Catalunha e Valência, o molho é frequentemente acompanhado ou misturado com allioli (maionese de alho).

Patatas Bravas são a comida social definitiva, destinada a ser compartilhada com amigos ao lado de uma cerveja ou um copo de vermute. São baratas, reconfortantes e profundamente enraizados na cultura social espanhola.

Patatas bravas

<p>Beyti is a traditional kebab variety originating from Istanbul. It consists of ground lamb or beef that's seasoned with spices, grilled on a skewer, then served wrapped in lavash, cut into pieces, and topped with tomato sauce and yogurt. The ground meat is typically mixed with onions, eggs, garlic, cumin, coriander, salt, breadcrumbs, paprika, and black pepper. Lavash or phyllo pastry is brushed with butter, then wrapped around the grilled kebabs into a roll. The rolls are cut diagonally, then topped with a sauce consisting of tomatoes and butter, while the yogurt is usually served in the center of the rolls or on the side. Some people serve the dish with bulgur or steamed rice, while garnishes might include ghee and pistachios. This kebab variety was named after Beyti G&uuml;ler, a restaurant owner from Istanbul who invented the dish in 1961.</p>

Beyti kebab

As main dish one of the choose was for me is classic beyti.

If I start with main ingredient which was adana kebap inside the bread roll. Taste was nice but the meat itself was pretty dry. It was served hot.

The yogurt and tomatoes sauce was in match for me no serious problem.

My advice to chef is if you are gonna put tomatoes and green peppers on this plate make sure they are cooked well so i can easily peel.

And yes it is expensive. 

Acılı Ezme is a vibrant, spicy vegetable salad and dip that is ubiquitous in Turkish kebab houses and grilled meat restaurants (ocakbaşı). The name roughly translates to 'spicy mashed' dish, referring to the traditional method of preparation where vegetables are finely chopped or mashed together to create a cohesive, salsa-like texture. It acts as an appetizing starter, designed to wake up the palate before the arrival of rich, fatty meats.

The core ingredients of Acılı Ezme are ripe tomatoes, green peppers (often spicy), onions, garlic, and parsley. However, the secret to its depth lies in the dressing and seasonings. A mixture of pepper paste (biber salçası), pomegranate molasses (nar ekşisi), olive oil, varying amounts of hot red pepper flakes (pul biber or isot), sumac, and dried mint is massaged into the vegetables. Some variations might include walnuts for crunch or a splash of lemon juice for extra brightness.

Preparation requires patience and skill with a knife; using a food processor is often frowned upon as it can turn the vegetables into a watery mush. Hand-chopping ensures that each vegetable retains its identity while contributing to the collective flavor profile. The result is a dish that hits every flavor note: sweet from the tomatoes and onions, sour from the pomegranate molasses, savory from the salça, and unmistakably spicy.

Served cold, Acılı Ezme is typically eaten with warm, puffy lavash bread or pita. It is not just a condiment but a standalone meze that showcases the freshness of Turkish produce and the mastery of spice balancing.

Acılı ezme

As second starter we tried Acili ezme. I was expecting a classic with tomatoes, peppers, onions and sumak. Which was the case but there was a big mistake…

They did put hot chilli sauce in it, and it killed all the taste. They could have keep it simple.

Patatas Bravas, often simply called 'bravas', are one of the most quintessential and beloved tapas dishes in Spain, found in virtually every bar and restaurant from Madrid to Barcelona. At its most basic, the dish consists of white potatoes that have been cut into irregular cubes of about 2 centimeters, then fried in oil and served warm with a spicy sauce. The name translates to 'brave potatoes' or 'fierce potatoes', a nod to the fiery kick of the sauce, which is a departure from the generally mild palate of traditional Spanish cuisine.

The preparation of the potatoes is key to the dish's texture. They are typically fried twice: first at a lower temperature to cook them through until soft and tender on the inside, and then again at a higher temperature to achieve a golden, crispy exterior. This double-frying technique ensures that each bite offers a satisfying crunch followed by a fluffy, pillowy center.

The sauce, or 'salsa brava', varies significantly by region and chef. In Madrid, it is traditionally made with a base of tomato and vinegar, seasoned with pimentón (paprika)—both sweet and hot—to give it its characteristic red color and smoky, spicy flavor. In Catalonia and Valencia, the sauce is often accompanied by or mixed with allioli (garlic mayonnaise), adding a creamy, garlicky dimension that balances the heat. Some purists argue that tomatoes have no place in a true salsa brava, insisting instead on a flour-thickened broth colored with paprika, while others embrace the tomato base.

Patatas Bravas are the ultimate social food, meant to be shared with friends alongside a caña (small draft beer) or a glass of vermouth. They are inexpensive, comforting, and deeply rooted in Spanish social culture, representing the joy of gathering, sharing, and enjoying life's simple pleasures.

As starter i tried patatas bravas from the starter menu.

I think everything is wrong with this. It was quickly served and that time you realise it is made in the oven. Cooked a lot.

Nothing like the original. They put chesse and curry sauce and it is a mistake.

Eventually i didn’t like it at all. I am open for changes but this one definitely didn’t work for me.

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