Turks love their chillies. Turkish chillies, biber, grow about 20 cm long, and range in heat from sweet to mildly hot. Turks eat their chillies for breakfast, lunch and dinner. You would not see a household without a bowl of green chillies on the table.
Once or twice a week, every neighbourhood will have a pazar (market), where the stallholders will come and gather so you can top up your supplies when your local shop, or bakal, is running low. When you go to the markets, you will buy lots of chillies. If one person in the household likes sweet chillies, you have to buy a kilo for them, and then a kilo of hot chillies for the others. I know this seems a lot to get your head around, but the chillies will disappear in no time.
If you don’t like too much chilli, you can replace half the green chillies in this recipe with mild sweet banana peppers.