Kapkappara
We were inspired by a local Antakya starter dish, “mütebbel”, while preparing Kappara tapas. After roasting the eggplants, we peel of the skin, mix it with walnuts and tahini, and serve on a capia pepper with parsley.
Ingredients:
Capia pepper, roasted eggplant, walnut, tahini, parsley, glazed balsamic vinegar, virgin olive oil.
Wine Pairing:
Kapkappara pairs well with aromatic white and rosé wines. Bornova Muscat, Narince, Gewürtztraminer, and Riesling would be perfect.
What does KAPPARA mean?
In creating the names of our tapas, we were inspired by the archaic Hittite language. KAPPARA means a mix of vegetables in Hittite. When we first created our kappara tapas, the recipe called for a lot of different vegetables in it, hence the name. Later on, however, we decided the reduce the number of vegetables in the dish, and yet kept the name. For this dish, we added the prefix KAP to refer to the capia pepper on which the tapas is served.