Cottage cheese with red pepper sauté Calories

It is made mainly with kapya red pepper and lor, a fresh Turkish whey cheese. Oil and seasonings such as black pepper or chili flakes are optional; taste before adding salt because some lor is already salty.

Serve it with crusty bread, a simple salad, or bulgur for a more substantial meal. It also works as part of a Turkish-style breakfast spread alongside olives and tomatoes.

Yes, but the texture will be different from the Turkish lor traditionally used in this dish. Drain watery cottage cheese first, and add it near the end so it warms through without turning runny.

It is usually served warm, soon after cooking, while the pepper is tender and the lor is just heated through. You can eat leftovers cold, but briefly reheating them in a pan brings back the freshly sautéed texture.

It can turn watery if the pepper releases liquid or the cheese is very moist. Cook the pepper uncovered until its excess moisture evaporates, and drain wet lor before stirring it into the pan.

Yes, you can use another sweet red pepper if kapya peppers are unavailable. The flavor and flesh may differ, so cook the pepper until tender and adjust the seasoning to suit its sweetness.

Keep the heat moderate and add the lor only after the pepper is cooked. Stir just until the cheese is warmed and combined; prolonged cooking can dry out the lor and make it crumbly.

Store leftovers in a covered container in the refrigerator and eat them within a few days. Reheat only the portion you plan to eat, rather than repeatedly warming and cooling the whole dish.

Yes, eggs make it a heartier skillet meal. Cook the kapya pepper first, add the lor, then stir in beaten eggs and cook until set; avoid adding eggs too early, or they may overcook.