Düzce Acıkası is a type of meze that has become synonymous with the region, known for many years, and has reached the present day through the cultural heritage of the region. Requiring meticulous work from ingredient selection to production and spice ratios, Düzce Acıkası is preferred because it incorporates the flavors of the region. The use of natural butter and hazelnuts produced in Düzce distinguishes it from others.
In Düzce Acıkası, only tomato paste made from fleshy red bell peppers is used. Another feature that distinguishes Düzce Acıkası from others is that instead of using ready-made tomato paste, the peppers are processed into paste by the Düzce Acıkası producers themselves.
Production Method:
Ingredients for Düzce Acıkası:
• Sweet bell peppers: 5 kg
• Walnuts: 250 g
• Roasted hazelnuts: 100 g
• Sunflower oil: 150 ml
• Butter: 50 g
• Garlic: 35 g
• Coriander (Cone): 35 g
• Cumin: 6 g
• Sweet paprika powder: 6 g
• Red pepper flakes: 6 g
• Thyme: 6 g
• Basil: 3.5 g
• Cibrısa (Azibra): 3.5 g
• Salt: 4 g
Preparation of Düzce Acıkası:
After washing and cleaning the sweet red bell peppers, they are cut and the seeds are removed. Then the peppers are placed in cauldrons and boiled. The peppers are strained by placing them in mesh bags. The strained peppers are processed in a tomato paste (meat grinder). Approximately 1 kg of peppers remain after being processed into paste. After the peppers are processed in the machine, they are returned to the pots, sunflower oil is added, and they are boiled for 20-30 minutes until the water evaporates. After boiling, butter is added. Then, walnuts, roasted hazelnuts, garlic, coriander, cumin, sweet paprika powder, chili flakes, thyme, basil, cibrısa (a type of herb), and salt are added in the amounts specified above and mixed to prepare the ajika.
In the production of Düzce Acıka, hazelnuts grown in the region are used, and instead of commercially available butter, natural beef butter produced in the villages of Düzce is used.