584740 Sat Jan 03 10:41:21 -0800 2009 11 1 San Francisco Bay Area 0 4292547 I just finished reading Greg and Lucy Malouf's magnificent book Turquoise: A Chef's Travels in Turkey. Many of the recipes in the book call for Turkish red pepper paste. Is this same as Harissa? If not , does anyone know where in the East-bay I could find Turkish red pepper paste? Sat Jan 03 10:41:21 -0800 2009 20506 bkaufman 1 4292602 Could this be ajvar? There are mild and hot versions. I get mine at the Halal markets on San Pablo at University, Berkeley. Sat Jan 03 11:11:32 -0800 2009 4292547 105235 wolfe 1 4292899 I was in Turkey this summer and brought back a jar (it exploded in the plane). It's basically red pepper (I think red bell pepper) and is the consistency of tomato paste. Harissa seems to be spicy, but the red pepper paste has no spices. Here's something I found on-line: http://www.yogurtland.com/2006/09/28/red-pepper-paste/ I looked for it in SF at a Middle Eastern store in the Tenderloin, but the owner doesn't stock it. You might try calling a few Turkish restaurants to see if they can help. I don't know of any in the East Bay though. Sat Jan 03 13:21:57 -0800 2009 4292547 14374 Mari 1 4292917 Berkeley Bowl has adjvar, in either the hot or the mild version. The mild version has enough of a kick for me. The brand name is Zergut, and it is made in Bulgaria. It has eggplant in it as well. I believe the Hungarians also favor this. I use it as a spread or as a component of a dip or a salad dressing. It has a beautiful color. At the Bowl you will find it in the condiments section (above the ketchup). Sometimes it goes out of stock. Sat Jan 03 13:29:55 -0800 2009 4292547 17222 Joel 1 4292925 It isn't ajvar. If you can't find it locally it is possible to make it. Paula Wolfert has a recipe in Cooking of the Eastern Mediterranean. It's basically a mixture of sweet and a few hot red peppers, oven dried partially to mimic the sun-drying used in Turkey, ground up in a food processor with salt and olive oil and a little sugar ( I leave that out). Topped off with a film of olive oil and in the refrigerator, it keeps indefinitely. Sat Jan 03 13:32:39 -0800 2009 4292547 14617 Armoise 1 4293946 Oh, I know this one! Turkuaz Market in Dublin has several varieties. I have one in my fridge now, recommended by the owner. It's great stuff -- try it as a pasta sauce along with olive oil, onions, garlic, oregano, a little sumac, and cooking water from the pasta. Sat Jan 03 21:46:10 -0800 2009 4292547 13401 jmarek 1 4298367 You might also try Crossroads Market on 92 in Hayward, I've seen it there in the past. Mon Jan 05 13:59:58 -0800 2009 4292547 10784 Scrapironchef 2 4359283 There's also a Crossroads in Mountain View: Mon Jan 26 12:53:21 -0800 2009 4298367 10159 Ruth Lafler 3 4382503 The two stores have different inventories, best to call before you go. Mon Feb 02 21:39:58 -0800 2009 4359283 10784 Scrapironchef 1 4298691 it's sold at the 22 and Irving market in San Francisco. Mon Jan 05 15:38:51 -0800 2009 4292547 15187 dzime 1 4359023 Indus stocks half a dozen kinds of Turkish pepper paste. http://blogs.sfweekly.com/foodie/lauriston Mon Jan 26 11:49:22 -0800 2009 4292547 11369 Robert Lauriston 1 4385406 Turkuaz Market in dublin has organic handmade red pepper paste from turkey. Tue Feb 03 18:38:42 -0800 2009 4292547 227302 kirinraj